Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. Worley honed his skills in the kitchen at Rioja in Denver, and further developed his passion for sustainable agriculture and locally sourced ingredients while working for the Coon Rock Farm in Hillsborough, NC. In 2012, he and his wife Sarah founded Biscuit Love food truck in Nashville, serving their playful take on Southern brunch. Three years later, the Worleys opened Biscuit Love as a brick-and-mortar location in the heart of Nashville’s The Gulch neighborhood, where Karl is known for creating seasonal dishes that honor the deep-rooted traditions of the South.