Andy Little

September 7, 2019

Chef Andy Little of Josephine as photographed by Michael Sati.

Chef Andy Little of Josephine as photographed by Michael Sati.

Andy Little came to Nashville in 2013 by way of central Pennsylvania, where he grew up on traditional Pennsylvania Dutch cooking. After realizing that being a professional orchestral musician was not going to pan out, Little took up a server position to pay his way through school, which is how he discovered his love of the restaurant kitchen. His September 7 appearance comes as part of the Market’s International Garlic and Pepper Fest.

Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O’Connell at The Inn at Little Washington before a stint at Pennsylvania’s Evermay-on-the-Delaware. Eventually he ended up back in his hometown, where he spearheaded the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at 12 South restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests.

Return to Market Kitchen