Hal Holden-BacheHal M. Holden-Bache is the executive chef and co-owner of Lockeland Table which opened in August 2012 in Nashville, TN. However, his love of cooking began years before the East-Nashville restaurant began serving guests. As with many chefs, Hal’s culinary education began at a young age cooking alongside his mother, preparing the family meals. His passion for knowledge in this area led him to pursue a Culinary Arts degree at Shepherd University, in his hometown of Shepherdstown, West Virginia. After graduating, Hal applied for and was accepted into, the coveted Culinary Apprenticeship Program at the world-class Greenbrier Resort in White Sulphur Springs, West Virginia, a perennial AAA Five-Diamond award winner. During his studies at The Greenbrier, Hal took winter leave each year and worked for chefs such as Hartmut Handke CMC, Peter Timmins CMC, Tom Colicchio and butcher Larry Griffin.

After graduating with top honors, Hal traveled to Nashville, TN for a visit. Struck by the friendly and inviting culture of Music City upon his arrival, he decided to stay and has since spent the last 15 plus years exhibiting and delighting guests with his talents. Hal began his tenure working as the Executive Chef at the famed Nick and Rudy’s Steakhouse for five years, where Hal also met his wife, Stacy. He then spent a brief time on the team of Executive Chef Tyler Brown at Capitol Grille at The Hermitage Hotel, before moving on to be the Executive Chef of Eastland Café.

During his five years at Eastland, Hal decided to venture out and open his highly anticipated new restaurant Lockeland Table. Having celebrated the 5th anniversary of its opening in 2017, the venue continues to thrive. Hal looks forward to continuing the opportunity to showcase his creations at Lockeland Table and serving the Nashville community while extending his knowledge, skills, and accomplishments. When not in Lockeland’s kitchen, he can be found spending time with his wife and two sons on their seven acres just outside of Nashville in Kingston Springs, TN.


  • James Beard nomination for Best New Restaurant, 2013
  • Appearance on the Food Network’s Beat Bobby Flay, Season 13 Episode: “Bear-Ware”, 2017
  • Metropolitan Historical Commission Architectural, Nashville, Davidson County Award, 2012
  • The Tennessean Your Town Award, 2016
  • Southern Living, Top 100 Restaurants in the South, 2014
  • Southern Living’s Best Bars in the South, 2013
  • Panelist alongside Carla Hall of The Chew, along with Linton Hopkins and Carey Bringle: Music City Food & Wine Festival, 2016
  • World Food Championships in Las Vegas placing 3rd in the Chef Challenge and 7th in the Cheese Competition, 2015
  • Nashville Scene’s Best of Nashville, Happy Hour, Restaurant, and Service, 2017
  • Writer’s Choice, Best Community Hour East Side
  • Talk of the Town appearance, Iron Fork promo on News Channel 5, Nashville, 2015
  • Winner of the Nashville Scene’s 2014 Iron Fork Competition
  • Road Trip appearance with G. Garvin, The Cooking Channel, 2013
  • Hal was given the George R. Williams Award In Recognition of Participation and Support for “A Taste of Nashville,” an event that helps with local education at Pearl-Cohn Business Magnet High School, 2010
  • Talk of the Town, News Channel 5 Lockeland Table opening promo, 2012
  • Hal once again won “People’s Choice Award” for his Roasted Pear Soup with Gorgonzola/Walnut Crostini, 2007
  • Hal also won second place in the “Tennessee Restaurant Association Beef Competition,” where he competed against 16 other chefs from Tennessee, 2005
  • Hal won both “People’s Choice Award” and the “Souper Chef Challenge,” this time with a Smoked Seafood Chowder, 2005.
  • Soup Sunday, Hal won first prize in the “Souper Chef Challenge,” competing against other Nashville chefs in a one-hour mystery basket contest, 2004
  • Hal followed his initial victory by winning “People’s Choice Award,” this time with a Five Onion Soup with Crispy Shallots. A soup he had enjoyed many times while training at The Greenbrier Resort, 2003
  • “People’s Choice Award” Our Kids Soup Sunday, Lobster Bisque and Chive Chantilly, 2002

Community Events/Participation:

  • Inaugural Les Dames Tour de Farms Nashville 2017 (Gold Sponsor)
  • Soup Sunday (Our Kids, under privileged and abused children)
  • Farmhand Dinner (Nashville Farmer’s Market)
  • Fall Crush (Multiple Sclerosis)
  • Dining Out for Life (HIV/Aids Service Organizations)
  • Cornelia Fort Pickin’ Party (Cornelia Fort Airpark)
  • YumEast! (Fannie Battle Children’s Home)
  • East Nashville’s Tomato Fest
  • Dinner on Main (Kingston Springs, Farmer’s Market)


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