Nashville Food Blog

OK, that's a terrible headline, which, for you non-rednecks, translates as "I'm gonna be sad for a little while about this," but Laura Wilson is leaving the kitchen at Ombi to go be an even more full-time mommy (because, as any parent knows, there's no such thing as a part-time mommy).

After two years of delivering consistently creative and delicious food from behind the copper chef's bar on Elliston Place (I did not know there were so many edible parts to a pig), Wilson has handed the spatula to Jason Love, who officially launched his first menu on Valentine's Day. Rumor has it that Nathan Lindley--who founded St. John's in Chattanooga, helped launch Watermark and is now in the process of opening his own Public House in Chattanooga--and Pat Embry--author of Where the Locals Eat--were both celebrating Heart Day at Ombi (not necessarily together), so Love opened to a tough audience. Here's hoping Pat or Nathan will chime in and comment about what we can expect from a post-LW Ombi.

Meanwhile, here's Ombi Mommy's farewell, after the jump:

It is with great pride that I'm leaving Ombi. I have been lucky enough to have been mentored by many chefs, with the understanding that it will be paid forward. When I left for maternity leave and then came back with lighter duties, I saw great organization and creativity in the kitchen and strong leadership in the front of the house. I realized that the guys were ready to take the restaurant in a new direction. My dear friend Jason Love (we counted last night, this is the fourth restaurant we've worked in together) will be taking the reins as Executive Chef. Mariah Hiller and Alan Horsnell are being promoted to Sous Chefs. Last night, which was my last night, Jason rolled out a new menu that was fresh and modern, full of flavor. I worked the pass and tasted everything and wished I had made that menu. With an almost five-month-old, though, I'm realizing how fast this teenyness goes, and I just can't miss it. Restaurant chefs have to work at least 50 to 60 hours a week to be effective, and that's just not where my head's at. I look forward to doing things I haven't been able to do in the last 18 years of full-time restaurant work. I want to get involved in the food world away from the stove, to volunteer for organizations I care about, and to help Porter have better food in his school. So... until next time!