John Lasater, executive chef of Hattie B’s Hot Chicken, is a native of Tennessee, and graduated from the French Culinary Institute in New York. He has worked in the kitchens at the Capitol Grille in the Hermitage Hotel, Flyte World Dining & Wine and also at Porter Road Butcher in Nashville, before joining the team at Hattie B’s Hot Chicken in 2012. Upon his arrival, he helped create the Hattie B’s hot blend they use today, along with developing recipes for their signature side dishes and desserts. In spring 2014 Lasater was named an Eater “Young Gun” nominee and in January 2015 he was named to Forbes “30 Under 30” list.
Accolades & Publications
- Eater – Young Gun Nominee (2014)
- Forbes – 30 Under 30 (2015)