February 20-24, 2019 Miami Beach
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Worley Karl e1536247041737 400x400 - Worley, Karl

Karl Worley

Growing up in Bristol, Tennessee, Karl Worley‘s earliest memories revolve around food. He spent much of his childhood in his grandfather’s deli, who was a chef in World War II, and fondly remembers the days when local farmers would bring their hog-killing bounty to his family farm. His most cherished memories are of watching his grandmother make her daily drop biscuits and sitting around the kitchen table for large country breakfasts every Saturday morning.

In 2010, Karl received his culinary degree from Johnson & Wales University. After spending time in the kitchens of Rioja in... READ MORE

Growing up in Bristol, Tennessee, Karl Worley‘s earliest memories revolve around food. He spent much of his childhood in his grandfather’s deli, who was a chef in World War II, and fondly remembers the days when local farmers would bring their hog-killing bounty to his family farm. His most cherished memories are of watching his grandmother make her daily drop biscuits and sitting around the kitchen table for large country breakfasts every Saturday morning.

In 2010, Karl received his culinary degree from Johnson & Wales University. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, North Carolina.

Today, Karl leads the charge in the kitchen as executive chef and co-founder of Biscuit Love, a Nashville-based restaurant serving breakfast, lunch and brunch. Beginning as an airstream food truck in 2012, Biscuit Love has now grown to three locations across the Greater Nashville area.

Through locally sourced and top quality, seasonal ingredients, Karl is able to create delicious dishes that honor the deep-rooted traditions of the South. His childhood and travel memories also serve as inspiration when creating the menu. His Angel Biscuits are an ode to the extra special biscuits made by his grandmother on Saturday mornings.. Dishes like the shrimp and grits are inspired by, and named for, renowned Southern chef Bill Neal.

The Biscuit Love Mission states, “We serve food that feels like home, provide service that welcomes all, and are a business that provides belonging to the individuals who dedicate their lives to making it turn.” Karl, along with his wife and co-founder Sarah, work hard to create a compassionate culture within their restaurants and opportunity for all their employees through living wages and unprecedented benefits in the culinary industry. “Food matters,” Karl says. “But not as much as doing what you can for people.”

For more information on Karl and Biscuit Love, go to BiscuitLove.com.

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