Radius 10

Jason Brumm / head chef / owner

Chef Jason Brumm, an alum of the prestigious Culinary Institute of America, brings a passion for culinary innovation, simplicity and service to his new Nashville restaurant, Radius10. After completing his stateside education, Jason made the obligatory chef’s journey throughout France where he studied French techniques, estaging in three Michelin-star rated restaurants and trekking to the local farmers markets in search of the freshest ingredients.

A Colorado native, Jason honed his culinary skills at the demanding French-style restaurant, the Flagstaff House, known as Colorado’s best. Intrigued by new venues, Brumm relocated to the panhandle of Florida in 1999 and soon took over the helm at the award-winning Café Thirty-A in Seagrove Beach. The South presented Chef Brumm with new Southern-style staples, like grits, collard greens and cornbread, which he infused with his own unique flavors. From lobster bourbon soup to black truffle grits, Jason’s commitment to culinary innovation is evidenced by his ever-changing menus.

In 2002, Jason became the executive chef at WaterColor Inn’s flagship restaurant, Fish-Out-of-Water, located just outside of Seaside, Florida. His creations there, ranging from Asian-style starters to six-course tasting menus, made this a sought-after venue for food and wine pairing events by California vintners such as Cakebread Cellars, Far Niente and Silver Oak. Anxious to bring his own vision of the dining experience to life, Jason selected Nashville as the city ready to welcome his concept of a hip gathering place for diners wanting the familiar and the unique tastes of eclectic modern American cuisine. Brumm’s culinary creations have been featured in Southern Breeze, House Beautiful, Bon Apetit and HGTV.