Will Uhlhorn 
Executive Chef

Will Uhlhorn has been F. Scott’s executive chef since 2005. He’s a graduate of Culinary Institute of America (CIA) in Hyde Park, New York.   

In the beginning, Uhlhorn had no intention of making a living in the restaurant business. His original plan was to study languages. But while majoring in German at University of Mississippi in Oxford, he got a job working in the kitchen at Oxford’s City Grocery Restaurant. It was a natural fit and the beginning of an entirely new career. 

After college, Uhlhorn returned home and continued to explore his newfound passion. He cooked for several Memphis restaurants, including Automatic Slim’s, Ithaca Restaurant, and Sekisui, where he trained under a master sushi chef.  

Recognizing the benefits of a fully rounded education, Ulhorne returned to school as a student of the prestigious Culinary Institute of America. After graduating from the CIA in 1999, Uhlhorn moved still farther north, to Boston. While there he worked for some of Boston’s most notable restaurants, including Hamersley’s Bistro, East Coast Grill, Harvest Restaurant, and Salamander.   

While life in Boston was fine it was also expensive, not to mention very cold. Uhlhorn and his new wife, Tamara, wanted to purchase a home and start a family—like most new couples. But Boston’s high cost of living made that nearly impossible. They knew if they wanted a house of their own and children, they’d have to move. As a Tennessee native, Nashville’s central location was an attractive and logical choice.  

Prior to joining F. Scott’s, Uhlhorn’s Nashville career included positions as Chef de Cuisine for The Wild Boar and as Executive Chef at the Belle Meade Brasserie.   

While he’s happy to have returned to his Southern roots, Uhlhorn retains at least one Northern trait—he’s an enthusiastic Boston Red Sox fan.