Chad is the chef at Seven Senses and Blue Rooster, both restaurants in Cookeville. He’s worked in restaurants in Nashville on and off for about 11 years, then in Jacksonville, FL for about a year, and after working at several restaurants he then settled here in Cookeville.
His love for cooking started early. When he was about four or five years old his grandmother’s boyfriend owned a restaurant in Smithville called Ernies. Chad would always play around in the kitchen at this restaurant and from then on he knew he always liked to be in the kitchen. In high school, he started working at a local pizza place called PaPa G’s right before his 15th birthday. Food has always intrigued him though his parents didn’t cook a whole lot.
“My mom, I love her, but she still can’t even cook to this day.”
Chad never went to culinary school. He attended to Tech, was an accounting major, and didn’t finish school. His last semester before graduating he received an offer to become a manager of a large food chain, Outback, and he took it because the salary was similar as he would be making after he earned an accounting degree and received a job in that field. “I chose the food,” said Chad.
After some years of earning experience he moved to Nashville. “I worked in food for so long and then once you realize you can actually start getting paid and making a career out of it, it changes things a little bit. A lot of people have a passion to cook but you have to be really good to make a living.”
“I don’t have a single favorite dish. It’s just a mood thing really. If I want to play and have fun with it then it’s usually a production. Sometimes it takes me 3 hours to make a good hamburger.”
Seven Senses menu was designed before Chad came on board and he believes there are a lot of dishes on the menu that have become staples to the restaurant.
“When it’s right and people love it, why mess with it?” said Chad. The menu changes up a few times a year, depending on customer satisfaction. He believes it’s right to gain customers trust and satisfy their needs.
The menu changes up a few times a year, depending on customer satisfaction. He believes it’s right to gain customers trust and satisfy their needs.
Chef Chad’s response when asked, “When are you happiest at your job?”