NASHVILLE, Tenn. (March 10, 2025) – Gathre, the modern restaurant located at Hotel Fraye, part of the Curio Collection by Hilton, launched its new dinner menu on March 5th. The revamped menu, spearheaded by Gathre’s new Executive Chef Andre Jordan, features new Southern American cuisine with a contemporary spin on classic Southern dishes.
"I’m excited to join the Hotel Faye team and bring a unique blend of tradition and innovation to the menu,” says Chef Andre Jordan. “Weaving the storytelling experience of Hotel Fraye into the cuisine, the new menu at Gathre will consist of dishes that aim to tell stories and create memories around the dining table.”
Chef Andre brings more than 21 years of culinary experience and a strong passion for innovative cuisine to the Hotel Fraye team. His interest in the culinary arts began at age eight when he watched his great-grandmother cook and learned how to craft fundamental techniques, such as how to craft a roux, in her Memphis, TN kitchen. Andre holds a certification in Restaurant Management from the National Restaurant Association and has previously worked at the Renaissance Hotel and Nashville International Airport.
Featured menu items include the Double Cut Pork Chop with Memphis dry rub, sweet potato bacon hash, roasted Brussel sprouts and blackberry bbq sauce; the Cowboy Rub Ribeye a grilled ribeye steak with roasted chimichurri potatoes; and a Roasted Cauliflower Steak with roasted garlic and red pepper hummus, seasonal succotash and feta cheese. Guests can expect the delicious new menu items paired with the warm hospitality that Hotel Fraye is known for.
Gathre also plans to unveil a new brunch menu in May, drawing similar inspiration from Southern American cuisine. For more info and to make a reservation, visit gathrenashville.com.
Address: 1810 Broadway, Nashville, TN 37203
ABOUT CHEF ANDRE JORDAN:
With over 21 years of culinary experience, Chef Andre brings a unique blend of tradition, innovation, and passion to the table. His journey began in Memphis, TN, at just eight years old, under the guidance of his great-grandmother - a master of southern cuisine. The kitchen became a refuge and a classroom, where he learned fundamental techniques, such as crafting a roux, that would later shape his career. Starting at the Renaissance Hotel in Downtown Nashville, the third-largest hotel at the time, he refined his expertise in large-scale catering, batch cooking, and time-sensitive execution. Seeking a leadership role, he transitioned to the Hilton Nashville airport, where his ambition and dedication propelled him through the ranks. His commitment to excellence earned him an apprenticeship with the National Restaurant Association, leading to his certification in Restaurant Management. As an executive chef for five years, Chef Andre continues to push the boundaries of modern American cuisine while staying true to his Southern roots. His expertise, leadership, and passion for creating exceptional dining experiences make him an invaluable asset to any culinary venture. With an unwavering commitment to quality and innovation, he looks forward to shaping the future of food, one soulful dish at a time.
ABOUT HOTEL FRAYE:
With a prime location set in the buzzy Midtown neighborhood, Hotel Fraye’s upscale 200-room property is uniquely designed for those who prefer to write their own story, catering to discerning travelers through refined accommodations equipped with the latest tech innovation, culinary artistry spread across two food and beverage concepts, and sultry offerings that include an impressive poolside oasis, state-of-the-art fitness center, and 6,000 square feet of flexible event space. The hotel offers a ground-floor restaurant, Gathre, serving brunch and dinner offerings, and a rooftop, Eddie Ate Dynamite. Hotel Fraye is managed by Concord Hospitality and marks the brand’s first Hilton’s Curio Collection debut in Nashville.
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