Roderick Bailey attended the Culinary Institute of America in Hyde Park, NY from 1997-1999, with a year at Magnolia’s in Charleston, SC in between. After culinary school, Roderick’s obvious talent helped him obtain his first sous chef job at PJ’s Sea Grille in Boca Grande, Florida at the age of 23, and then went on work as the sous chef at OBA in Portland, Oregon and the Grove Grill in Memphis, Tennessee. His experience led him to the opportunity of working as a personal chef for a wealthy Memphis-based family, cooking for them both in the South and in their second home in Vail, Colorado. This unique venture allowed Roderick to formulate his own culinary style – achieved through an unlimited access to high quality ingredients with an inexhaustible budget, and complete creative freedom.
After a lengthy amount of time in the culinary world, Roderick opened the Silly Goose in 2009. Roderick chose to extract the menu’s now-trademark bold flavors through the use of herbs, hard spices, and purees. And he relied on fresh, high-quality ingredients, using local purveyors whenever possible, to achieve dishes unbound to a particular culinary region or style, yet characterized by high culinary appreciation. Each dish at Silly Goose embraces a balance of flavor, texture and aesthetics in unique, yet palatably satisfying ways. The distinct menu was born out of necessity – and embraced wholeheartedly by a community hungry for something different.
In less than one year after opening, the Nashville Scene named Roderick’s 16-seat space “Best New Restaurant” and in two years, he expanded his 16 seats to 48, complete with a full dinner menu and a larger kitchen. In 2013, Food and Wine nominated Roderick as the “People’s Best New Chef Southeast.” Thanks to the tremendous support of his Silly Goose family and community, he won.