The people behind the table
A food love story, still being written.
John and Cassie Lasater built JAC Kitchen & Events around amazing food that leaves a lasting memory, paired with hospitality that ties every detail together.
John Lasater
The kitchen is a place to keep learning.
John’s culinary path began in 2008 at the French Culinary Institute in New York City. He went on to work with Gramercy Tavern and Saveur Magazine before returning to Nashville, where he cooked at the Hermitage Hotel and Flyte World Dining & Wine.
He helped launch Porter Road Butcher’s local catering business and was part of opening Hattie B’s Hot Chicken as the recipe creator and executive chef. John’s accolades include Forbes 30 Under 30 recipient, Eater Young Gun Semi-Finalist, and an invitation to cook at the James Beard House—milestones that shaped the way he works today.
Food should leave a lasting memory.
Cassie Lasater
She cooks for the sound of a full table.
Cassie started in marketing, then moved to Madrid to study at Le Cordon Bleu in 2016. Her time in Spain, Croatia, and the Azores shaped the way she thinks about food and creating an experience to be savored, not rushed.
After returning to train at Williamsburg Winery, Cassie moved to Nashville and became executive chef at The 404 Kitchen in 2020. Her work has included a Forbes 30 Under 30 nomination and a featured chef invitation for the Naples Wine Festival.
I love the moment when plates are being passed and everybody is talking.
Make something of the evening
Bring us the people you want around the table.
JAC Kitchen & Events serves Nashville and Middle Tennessee. Share the shape of your gathering and start the conversation.