Katie Coss

Katie Coss


About Katie Coss

Katie Coss, Oklahoma-born chef, attended the Culinary Institute of America in Hyde Park, N.Y. and interned at a resort in the Florida Keys after graduating. Coss ventured to Charleston, SC in 2011 where she joined Husk Charleston as a line cook. Recognized for her burgeoning talents, Coss made the move from Charleston to Nashville where she joined the Husk Nashville team as Chef de Partie, and was then later promoted to Executive Sous Chef. She is now the Executive Chef at Husk Nashville. Coss leads the menu creation, utilizing only the highest quality, seasonally-driven bounty from local farmers and purveyors to create dishes with a distinct Southern identity, as well as oversee the team of cooks to mentor the next generation of influential chefs.

At My Venues

Carolina Gold Rice Salad
$$$, Reservations, Full Bar, Southern / Soul, Rutledge Hill
"The simplicity and textures of this dish are winner. Sea Island Red peas and Peppers add freshness and balance and there are enough crunchy peanuts to have some with every bite. And don't forget the perfect 6 minute egg. Well done Chef!"
Country Ham & Bourbon
$$$, Reservations, Full Bar, Southern / Soul, Rutledge Hill
"Eat next door in the Husk dining room for sure but start or finish here with the shaved Broadbent Ham backed with any of the amazing bourbons. They go together magically. The space is beautiful and rustic yet super comfortable."
$$$, Happy Hour, Outdoor Seating, Modern, Full Bar, American, Southern / Soul,
"The cheeseburger at Husk is the best I’ve ever eaten. I love its simplicity, the freshest benne seed bun, and the smokiness that comes from the grinding of Benton’s bacon into the two thin burger patties."