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Mathew Meeker Named Executive Chef at Hathorne

Mathew Meeker has been named the new executive chef of Hathorne, announces owner John Stephenson.

A Tennessee native, Meeker comes to Hathorne from lauded Nashville restaurant kitchens, most recently Bastion. He additionally worked for Sean Brock, serving as director of fermentation for Husk and as part of the development teams for The Continental and Joyland. His first professional restaurant experience was gained at Butcher & Bee under the guidance of chef Bryan Lee Weaver. Meeker also ran a successful pop-up project, Hester, which appeared in area kitchens over the past year, including Hathorne.

The appointment comes following the announcement that the current executive chef at Hathorne, Evan LoJacono, will depart this month to pursue other opportunities.

“We are delighted to bring Mathew into the kitchen at Hathorne,” said Stephenson. “He’s an immensely talented young chef who has garnered a lot of experience in kitchens I respect and enjoy. Mathew already has a rapport with the team at Hathorne, and I look forward to the continuation of what we’ve built here, along with his fresh ideas.”

Hathorne, which recently celebrated three years of business, was named one of the top new restaurants in the country by Bon Appetit. The fellowship-style restaurant is a destination for comforting and exciting food and drink.

“Hathorne is a fun place to eat, and I have such respect for the identity John and his team have created there,” said Meeker. “My culinary viewpoint of using both seasonally fresh and preserved ingredients in dishes aligns with the menu that guests know and love. I look forward to building on favorites and pushing Hathorne forward.”

About Hathorne

“Love the guest, respect the food.”

Named for chef/owner John Stephenson’s grandmother, Hathorne provides the comforts of a family gathering. With a foundation of hospitality, integrity & service, guests are treated like family at Hathorne. Fellowship style dining provides an opportunity for guests to enjoy dishes at their peak – as soon as they hit the table. Hathorne’s ‘new American’ ingredients and recipes are inspired by the South yet influenced by the ethnic threads that are woven into American culture as well as owner John Stephenson’s travels. Hathorne’s menu features familiar ingredients and cooking methods presented in special & unexpected ways. Expect big flavors full of vibrant colors that celebrate the best of the season. Hathorne is located at 4708 Charlotte Ave in the heart of Sylvan Park. Hathorne was named one of America’s best new restaurants by Bon Appetit magazine. For more information, menus, and reservations, visit Hathorne online.


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