When you look at who is at the helm of Oak Steakhouse in downtown Nashville, it’s not hard to distinguish the GMs from the new executive chef, Bobby Hodge

When you look at who is at the helm of Oak Steakhouse in downtown Nashville, it’s not hard to distinguish the GMs from the new executive chef, Bobby Hodge

In the light of recent restaurant openings and closings, it’s a well-known fact that the culinary staffing situation in Nashville is pretty fluid and definitely stressed. But at the highest level of the kitchen, the head chef positions have been relatively stable. A few new announcements made recently demonstrate that chefs still occasionally do make the leap from spot to spot. (Though oddly, not as often as some line cooks and back-of-kitchen staff who seem to pull the “no show/no call” with alarming frequency and still manage to find quick work at another gig. But that’s a different rant altogether.)