Photo Credit: Danielle Atkins
A California native and graduate of the California Academy in San Francisco, Chef Levon Wallace has worked in some of the country’s most exciting restaurants. His meteoric rise began when he became Chef de Cuisine at the AAA Five Diamond Award-winning Ojai Valley Inn, leading him to his own kitchen on Martha’s Vineyard as Executive Chef in 2008. There, he oversaw two boutique hotels on the New England Coast before becoming Corporate Executive Chef for Scout Hotels, overseeing five properties and six restaurants.
In 2012, Wallace joined Proof on Main in Louisville’s 21c Museum Hotel as Executive Chef. Two years later, Wallace moved further south to open Nashville’s outpost of New Orleans’ Cochon Butcher. When 21c Hotel opened its Nashville arm in 2016, Wallace re-joined the team serving as Executive Chef of the hotel’s restaurant Gray & Dudley.
In May 2018, Chef Wallace joined Nashville’s Strategic Hospitality where he oversees several of the restaurants within the hospitality group’s 8-restaurant portfolio, utilizing the lessons learned over the years at 21c while also flexing some new muscles alongside their talented slue of chefs.