Director of Culinary Operations | Strategic Hospitality

Chef Andy Little leads the culinary operations at Strategic Hospitality, bringing his deep-rooted passion for mentorship, innovation, and ingredient-driven cooking to the renowned Nashville-based hospitality group. Since joining the company in February 2024, he has played a key role in shaping its culinary direction, emphasizing conservation, tradition, and innovation across its diverse portfolio of restaurants and bars. 

A native of central Pennsylvania, Little grew up immersed in the traditions of Pennsylvania Dutch cuisine. Though he initially pursued a career in orchestral music, a serving job to pay for school led him to the restaurant kitchen - where he discovered his true calling. This passion ultimately took him to the Culinary Institute of America, where he graduated at the top of his class. 

Little refined his craft under Patrick O’Connell at the three-Michelin-starred The Inn at Little Washington before a tenure at Pennsylvania’s Evermay-on-the-Delaware. He later returned to his hometown to helm the fine dining restaurant The Sheppard Mansion in Hanover, PA. His expertise in blending Pennsylvania Dutch roots with Southern hospitality took center stage when he became Executive Chef of Josephine in Nashville. There, he garnered acclaim, leading the restaurant to be named Best in Nashville by Nashville Lifestyles in 2016 and earning back-to-back James Beard Foundation nominations for Best Chef: Southeast in 2017 and 2018. After Josephine closed its doors in December 2023, Little transitioned to Strategic Hospitality, where he now drives the company’s culinary vision.  

His leadership marks an exciting chapter in Strategic Hospitality’s evolution, reinforcing its commitment to delivering world-class dining experiences with authenticity and excellence.