Elevated Dining at The World’s Longest Bar

When the co-owners of Humble Baron, a bar in Shelbyville, Tennessee, were looking for someone to head their kitchen, they found the perfect fit in Chef Jay Craddick — a culinary star and visionary. Drawing inspiration from industry giants and his own humble beginnings, Chef Craddick is leaving his mark on the Nashville food scene, one delicious dish at a time. He made time to chat with Beyondish.

What inspired you to become a chef?

My mother and grandmother were my initial inspirations, but taking it to another level my father once asked me, “what do you see yourself doing for the rest of your life, and enjoy doing it even if you had to do it for free?” My answer was “cook” so he said “well, go to culinary school” and walked away. That changed everything for me.

Tell us about your culinary journey. Where did you train and who were your biggest influences?

I went to Le Cordon Bleu in Tucker, GA. Some of my biggest influences are chefs G. Garvin, Marcus Samuelsson, Leah Chase, and Robert W. Lee.

How do you develop new dishes for your menu? 

Most of my vision comes from life. I was in a military family, so I’m well-traveled and a lot of my vision stems from experiencing various cultures around the world. It gives me the opportunity to live on the edge at times, experimenting with foreign flavor profiles.

What’s the story behind the concept of Humble Baron? How did you meet co-owners Fawn and Keith Weaver?

Humble Baron was named for Keith and was intended to be a gathering place for locals and visitors alike, a place where truly everyone has a seat at the table. I first met Fawn and Keith through Victoria Eady Butler, a master blender for their premium whiskey brand Uncle Nearest. She’s also the great-great granddaughter of master distiller Nathan “Nearest” Green. I drove from Atlanta in 2019 to drop off cheesecake I made using Uncle Nearest whiskey and I felt the need to let the team behind it know how the greatness of their whiskey leveled up my desserts.

What do you want your customers to experience when they dine at Humble Baron?

I want them to feel the love and intention that is incorporated into our food. I am very passionate about delivering an elevated and unique experience every visit, offering our guests high-quality, homemade fare and premium hospitality.

Humble Baron holds the Guinness World Record for the Longest Bar in The World. Can you tell us how that came to be? 

When Keith and Fawn set out to open Humble Baron, the plan was always to build the longest bar in the world and to set a new record. On opening day Humble Baron did just that, breaking the record with a 518-foot-long bar that seats more than 200 people. It is a showpiece bar with a seat for everyone who joins us.

How do you source your ingredients? Do you prioritize local or seasonal products?

The initial intent is to always source anything local first. If it aligns with our vision, I’m on it.

What’s your most popular dish at Humble Baron?

Well, we have a few actually. Our signature dish is our South of Nashville Hot Shrimp and Grits. Our HB Double Smash and our Hickory Smoked Deep Fried wings, too.

Tell us about a particular dish on your menu that you are most proud of.  

I would say the Love and Whiskey Pecan Cheesecake. It was the pathway to me being where I am now with the brand. The combination of flavors and presentation is definitely amazing.

What are some of the biggest challenges you’ve faced as a chef?

One of the biggest is work life balance. Being a chef is not easy. It requires a lot of time being present working and absent from home. But of course I love what I do. I’m slightly addicted to it.

Humble Baron is proudly black-owned and operated. What would you tell aspiring chefs and entrepreneurs about pursuing this career?

Being who you are is enough. Just make sure you add 1% daily to making YOU a better you. Be a sponge. There is absolutely nothing wrong with learning something new regardless of the source. Don’t take criticism personally. Regardless of how great you make something, you will never please everyone. Taking the criticism and building yourself from that rather than allowing it to tear you down is what motivates me.

Do you stay updated with food trends?

I do, but I also push myself to create them as well.

What do you think makes Humble Baron stand out in the Nashville food scene?

With us being South of Nashville, it puts more pressure on us to become greater each day the doors open. We are definitely not “the bar next door.” We are pushing the needle to set the standards of what a bar experience truly is and what it should be.

What is your favorite meal to cook when you’re at home? 

Ramen noodles with shrimp, sautéed onions and a fried egg.

If you were not a chef, what would you be and why?

A Project Manager. I love the challenges of new developments with deadlines and the travel that comes with it.

Are there any future projects or concepts you’re excited about? 

Shhhhh! I won’t speak on that just yet. But stay tuned.