I’ve always been on the creative side of things. A white canvass, when you’re about to paint with oils — it’s the same way you can look at a white plate. You’re dealing with color; you’re dealing with texture.
• Age: 40
• Home: Marshall
• Work: Executive chef, Field & Main restaurant, Marshall, September 2016-present; relief cook, Lockeland Table restaurant, Nashville, Tenn., 2014-16; sous chef, Silo restaurant, Nashville, 2012-14; sushi chef, lead line cook, Virago, Nashville, 2011-12.
• Family: Father, Richard Nelson; mother, Kathryn Wenger; older brother, Richard Nelson.
• Education: Associate’s degree, culinary arts, Culinary Institute of America, N.Y.; bachelors, visual arts, Evergreen College, Wash., 1999; Yuma High School, Colo., 1995.