Andy Little

Coming Up

Training at Strategic Hospitality (2024) and The Culinary Institute of America gave Andy Little the technical base and operating discipline that later defined his work in Nashville. By 2017, the same methods were already visible across chef/partner posts at Josephine and Prima, where the role required both kitchen control and consistency across two rooms. That line continued with owner/chef work at Josephine on the 12th (since 2018), a shift that carried the same signature into a different setting without changing the core of the operation. Since 2026, Little has also served as chef of Sally’s Stay Awhile, adding another kitchen to a career built through repeatable execution rather than reinvention.

Where They Are Now

The comments point outside the city, but still read like an operator’s shorthand: "I just got back from the northern California/Oregon coast."

Career - chef/partner — Josephine, Nashville, Tennessee (2017–present) - chef/partner — Prima, Nashville, Tennessee (2017–present) - Owner/Chef — Josephine on the 12th, Nashville, Tennessee (2018–present) - chef — Sally’s Stay Awhile, Nashville, Tennessee (2026–present) Education: Strategic Hospitality; The Culinary Institute of America

Recognition

Andy Little has received Nashville Lifestyles Best in Nashville (2016).

FAQ Where did Andy Little train or study? Andy Little trained at Strategic Hospitality and The Culinary Institute of America. What recognition has Andy Little received? James Beard semifinalist (2017).