Our Talent
Meet Our Talent
The keeping of our hundreds of greenhouses, gardens, orchards and livestock is in the capable hands of a team of experts with a passion for responsible farming and our seed to table culinary philosophy. Their respect for nature and shared reverence for the land, – including millions of honeybees, and three acres dedicated to seed-saving and large-format crops – inspire every member of the Southall team.
Meet The Farmers
Jay Williams
Pollination Program Manager
What began as a hobby is now a vital passion project. Spurred by an article in the local newspaper describing the plight of honeybees, Jay Williams began pursuing a beekeeping hobby that quickly turned into a full-time career here at Southall Farm.
Today, Southall’s pollination program combines honeybee and native bee management to support apple production, farm production and biodiversity. The farm’s honey is a sweet part of our culinary creations and the star of our popular tequila and honey tasting experience. Most impressively, however, Southall Farm is now home to the largest native pollinator wall in the state of Tennessee.
Throughout the season, Jay and the beekeeping team delight in showing guests the inside of a honeybee hive and sharing their love for the ways in which these amazing insects help sustain the circle of life at Southall. For Jay, it’s a chance to celebrate and advocate for greater pollinator stewardship.
Alec Higgins
Farm Manager
Alec Higgins has been involved in farming and agroecological design since 2012, when he started working on permaculture and urban agriculture in New York City. He has since worked on farm projects in Spain and Tanzania, implemented agroforestry and aquaponics systems in Missouri, and run a pastured poultry operation in the Nashville area while helping landowners create orchards, gardens, livestock operations and market gardens. From 2021 to 2024 he worked at Caney Fork Farms, where his responsibilities included helping to implement holistic planned grazing in a silvopasture system, managing a 35-acre chestnut orchard and running a year-round vegetable CSA. He is certified as an Associate Educator in Holistic Management with the Savory Institute and is currently pursuing his master’s in agroforestry with the University of Missouri.
Brock Hughey
Director of Agriculture & Land
Southall Farm’s continued growth and enduring vitality can be attributed, in no small part, to Brock Hughey’s diligence, quiet leadership, and deep commitment to the land. As Director of Agriculture and Grounds, Brock brings over 15 years of experience as a professional farmer and landscaper. He is responsible for the daily management and strategic oversight of all agricultural and grounds operations on the property. This includes key outdoor systems such as irrigation, lighting, landscaping, recycling programs, and trail systems. Brock’s streamlined approach ensures both the short- and long-term sustainability of Southall.
The Culinary Team
Growing up on Long Island, Executive Chef Andrew Klamar learned the value of hard work as a teenager in the dish pit of a country club kitchen, where his father was general manager. Andrew's dad was a Hungarian exile who had found the American dream by working his way up from the bottom of the ladder, and wanted to impart that ethic onto his son. A love for fine hospitality came with it.
Generous in heart and spirit, Chef Nate Leonard began cooking at an early age simply because he loved giving to others. Nate’s career has taken him throughout the southeastern part of the United States, with pivotal years spent at McCrady’s in Charleston, SC, and at Husk in Nashville, TN. In 2019 he settled in at Southall Farm and Inn, where his contributions have been integral in the design of Southall’s culinary and agriculture programs.
From North Carolina to Atlanta, Montana, and New York, Chef Chad’s journey to Southall has included experiences at some of the country’s most esteemed destinations. He joined Southall in February 2022 from Yellowstone Club in Big Sky, Montana, a prestigious private ski and golf club. Chef Chad loves managing events. “I get to give our guests lifelong memories and be part of what is sometimes the most important day of someone’s life. That’s very fulfilling!” An outdoor adventure enthusiast, Chef Chad even creates nutritious recipes for his dogs, treating them to a fresh, hot meal every day.
Chef Richard joined Southall in the summer of 2012, bringing with him a global portfolio, a passion for fresh ingredients, and a multicultural approach to culinary exploration. Mentored by industry leaders such as Chef Brian Uhl of Sunset Grill and Kristen Winston, Chef Richard has innovated unique flavor concepts enjoyed by top executives and celebrity families who employed him as their personal chef. To leverage his vast knowledge and public speaking skills, Southall created a dedicated position for Chef Richard. His role here allows him to educate and inspire our guests. He also encourages our community to support agriculture locally and across Middle Tennessee.