Brian Uhl specializes in wild game dishes in the framework of contemporary cuisine. Uhl trained as an apprentice to Sigi Eisenberg, and has also worked under many other noted chefs, including Thomas Keller of the French Laundry, Jean-Louis Palladin in New York, and Boris Keller, a Michelin-star chef of Germany. Since settling in Nashville, he has been associated with Wild Boar and F. Scott’s and with the Opryland and Stouffer Hotels.
Brian’s innovative cooking has brought recognition from such specialty publications as World Wine News, Bon Appétit, and Food Arts, as well as The New York Times, USA Today, and GQ, and he has been featured on the Food Network. He has represented the Tennessee Titans at the NFL’s Taste of the NFL for the last 5 years and has given his time to several other charity events including Second Harvest Food Drive, March of Dimes Generous Helpings, and Soup Sunday.
At Midtown Cafe, Brian still offers local favorites, but adds his own distinctive flair, such as the Seared Maine Day Boat Scallops over creamed leeks and spinach, finished with tomato chive concasse and balsamic syrup.
Brian serves as Executive Chef at Midtown Cafe. He is also an owner and the Executive Chef at CABANA.