Bria is Open Daily at 4:30 p.m.
Nathaniel Beaver grew up in Nashville, Tennessee. After graduating from Montgomery Bell Academy in 1999, he received his bachelors degree from the University of Tennessee in 2003. While general manager of multiple restaurants, he received two Masters degrees in Education and Paralegal Studies.
In 2006, Nathaniel became owner of Whitfield’s Restaurant and Bar, and in 2009 he opened Bria Bistro Italiano. While applying over 18 years of experience in diverse areas of food service, from casual to fine dining, Nathaniel started Harding House at Belle Meade Plantation and Harding House Custom Catering in May, 2011. In August of 2012 he opened up the companies latest location at the historic Bridge Building in Downtown Nashville.
Tabor Luckey was born and raised in north western Montana. He has been in the restaurant industry for over 18 years. Starting his hospitality career out as a bus boy at a new restaurant that opened by his house on Flathead Lake, where he stayed for 7 years and left as the Executive Chef. After graduating from high school Tabor travelled overseas for a couple of months, where he attended seminars at both La Cordon Bleu’s in Paris and London. Once returning back to the states he moved to Rhode Island and attended Johnson and Wales University, majoring in Culinary Arts and Foodservice Management, graduating magna cum laude with both degrees.
While attending Johnson and Wales he competed in both hot and cold food competitions, as well as winning the national college ice carving championship two years in a row. He moved to Wales and worked at the Celtic Manor, the 2010 Ryder Cup location. Tabor spent the majority of his time working at Ownes, now The Crown at Whitebrook which is a Michelin star rated restaurant; he also spent a great deal of time working in the banquet kitchen doing dinners for up to 1500 people.
After moving back to the states he started working for an upscale casual corporate restaurant group based in Nashville. He trained in Chicago, and then moved to Livonia Michigan, and finally here to Nashville in 2004. He became the executive chef of two locations in Nashville, as well as, a corporate trainer opening five new locations. After six years with this restaurant group he decided to start working as a Culinary Instructor at the Art Institute of Tennessee, where he is still currently on staff. Tabor is a member of the American Culinary Federation and also a Certified Executive Chef.
He became a partner and the executive chef of both Whitfield’s Restaurant and Bar and Bria Bistro in August of 2010, and now has added Harding House at Belle Meade Plantation in May, 2011 to his credentials. Catering is something Tabor has always been passionate about, and this passion led to the starting of Harding House Custom Catering in May, 2011. In August of 2012 he along with Nathaniel Beaver opened up the companies latest location at the historic Bridge Building in Downtown Nashville.