Karl Worley
Earlier this week, the Nashville Food Truck Association released the list of their newest members. New food trucks join the Nashville dining scene every month while others trade in mobile operations for bricks and mortar. One of the first to make the transition was Biscuit Love, the creation of biscuit-makers, Karl and Sarah Worley. After perfecting their business on the truck, they moved into their location in the Gulch. The food is so good, that the restaurant typically has a (fast-moving) line of hungry biscuit lovers out the door. They’ll soon have a second restaurant in Hillsboro Village that will make the area the go-to brunch destination in the city. Karl Worley serves as executive chef for Biscuit Love, so let’s better know Chef Worley:
Vital tool: Biscuit brake [for beaten biscuits]
Favorite gadget: Immersion circulator
Pantry essential: Sorghum
Necessary extravagance: Damn good butter
Favorite beverage: Mountain Valley Sparkling Spring Water
Favorite smell: Biscuits in the oven
Comfort food: Brown beans with fried cornbread…. or tori paitan from Two Ten Jack
Inspiration: My collection of cookbooks and handwritten recipes
Last meal: With my wife and daughter around Asha Gomez’s table. Anything Asha cooks is magic!
Karl Worley is a native of Bristol, Tenn. The Worleys met in Nashville and then left to attend Johnson & Wales in Denver and Charlotte before coming back to settle in Nashville.
The Appalachian region and its cuisine are still very important to Chef Worley and have greatly inspired and influenced the Biscuit Love menu. The Worleys are also committed to the Middle Tennessee area by sourcing through local and regional farmers.
Biscuit Love's famous Bonuts
