Meet Chefs Ana & Josh

A born and bred Nashvillian, Josh Cook has found a way to bring together his passion for food with his love of all things local. Chef Josh’s food is a thoughtful showcase of Tennessee’s riches, together with bold and memorable flavors. Somewhere along the way he fell in love with dried chilies, and then masa, and hasn’t been able to climb out of that rabbit hole.

Ana Aguilar began her culinary journey as a teen with a stand mixer, baking wedding cakes out of her church’s kitchen in Southern California. Chef Ana is deeply involved in the culinary direction of the restaurant, rolling up her sleeves to oversee the pastry and bar programs, and ensuring that every dish reflects the brand's commitment to excellence and representation. Her family recipes are the foundation of menu favorites like our birria, enchiladas, y mas.

Josh and Ana met while working at Husk Nashville. Their first meal together was a Thanksgiving family meal of tamales and tostadas in 2018. They have spent countless hours of their five years together hotly debating their opposing restaurant perspectives. It makes the food better, and goes great with mezcal.