Meet Chef V | Chef, Entrepreneur, Traveller

We had the good fortune of connecting with Chef V and we’ve shared our conversation below.

Hi Chef, we’d love to hear more about how you thought about starting your own business?
My thought process behind starting my own business stems from a deep love for food and my 20 years of experience as a chef. Throughout my career, I’ve had the privilege of opening restaurants for celebrities and restauranteurs in over 40 cities and 5 countries. Food has always been my love language, a way I connect with people and the world around me. However, after two decades in the restaurant industry, I wanted to take a step back and create something that could give me more balance in life.

I realized I wanted to spend more quality time with my family, build a legacy, and have more flexibility—so I decided to take a sabbatical from traditional restaurants. I also saw an opportunity to build something scalable that didn’t require me to be physically present at a specific location all the time. Financial freedom was a huge motivator, as it would allow me to have more control over my time, something I didn’t have in the fast-paced world of restaurants.

One thing I’ve learned through this journey is that the arrival fallacy is real. While I’ve achieved many milestones in my career, I’ve come to understand that true growth and fulfillment come from the journey itself, not from any single point of arrival. I’m excited about what lies ahead in this next phase and how I can continue to grow while creating something meaningful.

Alright, so let’s move onto what keeps you busy professionally?
My art is the creation of flavors. After years of experience in the culinary world, I founded The Flavorist to craft unique condiments, sauces, and spice rubs that elevate everyday meals. What sets me apart is my dedication to blending quality ingredients with a deep understanding of flavor profiles. I want to make it easier for people to create memorable meals at home, with products that bring depth and complexity to their cooking.

I’m most proud of the way The Flavorist has evolved into a brand that not only brings people together through food, but also offers a creative outlet for those who love to experiment in the kitchen. The excitement of seeing people enjoy and appreciate the products I’ve crafted is truly fulfilling.

Getting to this point wasn’t easy. There were many moments of doubt and obstacles along the way, but I learned that the key to overcoming challenges is staying true to my vision and believing in the power of quality. I also realized that it’s not just about the product—it’s about the connections I’m creating with my customers and the community around the brand.

The biggest lesson I’ve learned is the importance of persistence and adaptability. The road to building The Flavorist has taught me to embrace change, take risks, and always keep pushing forward.

What I want the world to know is that The Flavorist isn’t just a brand—it’s a reflection of my passion for flavor and my commitment to creating products that inspire creativity in the kitchen. I want people to see cooking as a form of expression, and through my products, I hope to make every meal an adventure in flavor.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Day 1:
• Lunch at Lyncoya Cafe
• Hike or kayak at Old Hickory Lake.
• Dinner at Rosies

Day 2 (Nashville):
• Hot chicken at Hattie B’s or Prince’s.
• Explore Broadway & live music.
• BBQ at Peg Leg Porker or Edley’s.
• Cocktails at Assembly Food Hall.

Day 3:
• Hike to Cummins Falls.
• Lunch in Cookeville at Café 212.
• Dinner at The Catbird Seat.

Day 4 (Bourbon Trail):
• Visit distilleries in Bourbon Country, like Maker’s Mark and Buffalo Trace.
• Return to Nashville in the evening. Dinner at Home

Day 5:
• Morning hike at Radnor Lake State Park.
• Lunch at Nolensville Farmers’ Market.
• Visit Cheekwood Estate & Gardens.
• Dinner at Lockeland Table.

Day 6:
• Tour the Country Music Hall of Fame & Ryman Auditorium.
• Lunch at Pancake Pantry.
• Art at Johnny Cash Museum.
• Dinner at Noko & drinks at The Patterson House.

Day 7:
• Explore The Gulch & lunch at Bastion.
• Visit The Parthenon in Centennial Park before departure.

This is a compact version that hits all the best food, nature, and culture!

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I’m incredibly grateful for the support of my family—my mom Usha, my wife Allie, and my daughter Charlie. I wouldn’t be where I am without them. A huge thank you to The Culinary Institute of America and Welcomegroup Graduate School of Hotel Administration for shaping my career.

I believe human connections are forged through shared experiences and last forever. I’m thankful for the mentors, colleagues, and friends who have guided and inspired me along the way.
!

Website: https://www.theflavorsmith.com

Instagram: @realflavorist

Facebook: The Flavorist