Nashville native, Chef Tandy Wilson, got his start in the restaurant business during the late 9o's as a dishwasher and quickly transitioned to line cook. By 2002 he had both a Administration and culinary degree. After 5 years of working on the west coast, traveling to Italy, and re0settling roots in Nashville, Tandy opened City House in 2007.   He has been recognized as "Best New Chef in the Southeast" by Food and Wine magazine and After nine semifinalist nominations and Three consecutive finalist nominations chef Wilson Finally took the title of James Beard's "Best Chef Southeast".