Brian Morris is the executive chef and vice president of culinary, learning and development at Hattie B’s Hot Chicken. A Nashville native, he grew up enjoying hot chicken with family and friends but had no plans to one day serve Music City’s signature dish. His culinary career led him to New York City where he cooked at the iconic Le Cirque restaurant. Morris, classically-trained, was also a private chef for several years. When he returned to his hometown, he joined the team at Hattie B’s in 2015.
ABOUT HATTIE B’S HOT CHICKEN:
Hattie B’s Hot Chicken is a family business, founded in 2012 by father-and-son team Nick Bishop, Sr. and Nick Bishop, Jr., and is headquartered in Nashville, Tenn., where there are four restaurants with locations in Atlanta, Ga., Birmingham, Ala., Dallas, Texas, Memphis, Tenn., and Las Vegas, Nev. A Houston, Texas, location will open in 2023.
With an emphasis on quality, flavor and Southern hospitality, Hattie B’s is renowned nationally for its hot chicken — bone-in, tenders and a sandwich — served with varying levels of heat from Southern (no heat), mild, medium, hot, damn hot, to the daredevil’s dream, Shut the Cluck Up. The menu also features Southern sides including pimento mac-and-cheese and collard greens, local craft beers, with banana pudding and peach cobbler for dessert.