Katie Coss, Oklahoma-born chef, attended the Culinary Institute of America in Hyde Park, N.Y. and interned at a resort in the Florida Keys after graduating. Coss ventured to Charleston, SC in 2011 where she joined Husk Charleston as a line cook. Recognized for her burgeoning talents, Coss made the move from Charleston to Nashville where she joined the Husk Nashville team as Chef de Partie, and was then later promoted to Executive Sous Chef. She is now the Executive Chef at Husk Nashville. Coss leads the menu creation, utilizing only the highest quality, seasonally-driven bounty from local farmers and purveyors to create dishes with a distinct Southern identity, as well as oversee the team of cooks to mentor the next generation of influential chefs.