An intrinsic passion for quality and community provides the foundation for Executive Chef Charles Phillips’ work. His diverse seasonal menus for Nashville’s 1808 Grille center on fresh, sustainable ingredients, including locally grown produce, and exemplify the joy of shared experience—from field to market to kitchen to table.

A Forbes Four-Star restaurant, 1808 Grille offers breakfast, lunch, and dinner, as well as personalized menus in two private dining rooms. The Grille’s extensive fine wine selection has been recognized annually by Wine Spectator and the bar, which offers its own menu, is highly ranked by Nashville Lifestyles for the best cocktails in the city. Chef Charles also oversees the banquet and in-room dining offerings for Hutton Hotel, the Four-Star, Four-Diamond property in which the restaurant is located.

A talented and innovative professional, Charles Phillips draws inspiration and culinary direction from his experiences in culturally-rich cities including Boston, Chicago, New York, and Washington, D.C. International travels, including delectable escapades in England, France and Spain, also influence his work. His commitment to balanced meals of fresh foods prepared in exciting, original ways has earned him the distinguished designation of Health Chef for the National Foundation for Cancer Research.

Chef Charles has had the privilege of cooking for international dignitaries and celebrities, as well as the honor cooking at the historic James Beard House in Manhattan in 2012.

For the last 15 years, Chef Charles has held various senior chef roles throughout the country at popular urban restaurants, as well as at private clubs. Most recently, he served as Executive Chef and Food & Beverage Director for the Westin Chicago North Shore, a AAA Four-Diamond and Mobil Four-Star-rated Starwood Hotels & Resorts property. Chef Charles holds an Associate Degree in Culinary Arts from Johnson & Wales University in Providence, R.I.