Loews taps executive chef for new restaurant

Frohne has worked locally for XMi, Bluegrass Yacht & Country Club

Loews Vanderbilt Hotel officials on Tuesday announced that they have hired award-winning chef Brandon Frohne to lead their new Southern brasserie-style restaurant, Mason’s.

The hiring of Frohne as executive chef comes as workers make progress on a $17 million renovation of the Loews’ restaurant and bar areas. That project is projected to wrap up by May.

Frohne has worked the past year and change as winery chef at AAA Four Diamond-rated Chateau Elan Winery & Resort in Atlanta. Before that, he was for about four years the director of culinary services for XMi Association Management, one of the ventures under Mike Shmerling’s XMi umbrella, as well as executive sous chef of the Bluegrass Yacht & Country Club. His dishes have been featured in various culinary challenges and have won, among other things, the People’s Choice Award at the 2011 and 2012 Savor Nashville Chef Challenges.

“Brandon is an incredible talent with a lot of energy, a deep passion for food and a great vision for Mason’s,” said Johannes Diele, senior director of food and beverage for the Loews Vanderbilt. “We are thrilled to partner with him on bringing this unique new element to Nashville’s thriving culinary scene.”

Frohne also will oversee Mason Bar, a high-end pub that is adjacent to the restaurant.

“I’m very intrigued by the heritage and progression of Southern cuisine and respect many of the great Southern chefs who are passionate about preserving our region and its resources,” said Frohne. “At Mason’s, we strongly believe in our community, local farmers, artisans and resources, and want to continue to build that sense of community through food.”