Our elegant however relaxed Southern restaurant pairs well with a market-based menu featuring local farms and purveyors, Root to Tail captures the region’s natural bounty and culinary traditions inviting travelers and local residents to gather and celebrate the best ingredients of the season. Chef Ben Vaughn brings sharply focused and bold flavors to the table through simple, time-honored cooking methods and modern technologies. Savor delicious local ingredients and appreciate the flavors of America’s simple, wholesome foods. Our common thread is an emphasis on excellent food, superior service, and genuine value. Root to Tail’s greatest strength is its people, beginning with Ben Vaughn and his partners, each contributing expertise to different aspects of the business. We are fortunate to attract the industry’s best and brightest talent, and we give them the training and professional opportunities to succeed. Respect and support of our employees is evident in everything we do; as a result, we enjoy a degree of staff loyalty.
CHEF & OWNER
Ben Vaughn is an award-winning chef, best-selling author, restaurateur and featured television personality. In addition, Ben is a husband, a father of four, and passionate about food. Ben’s love for accessible and delicious “people” food is what inspired him to write his latest book, “Southern Routes,” a Wall Street Journal and Amazon.com Bestseller, which chronicles his journey to the best family-owned restaurants from North Carolina to Texas, and share their recipes, culture, life and love for food.
For Ben, life is about sharing stories and amazing, approachable food with the hungry masses. Ben is a featured food columnist for The Daily Meal, the Las Vegas Sun, and regular contributor to IHA’s Inspired Home. In addition to being a writer and author, Ben is a television host and personality featured on Food Network and A+E Networks programming with an upcoming show in 2016 on Travel Channel. Ben is also the host and co-producer of the digital interview series “The Breakfast Show.”
From a culinary career that started in South Florida and flourished as he became chef/owner of trendsetting and critically acclaimed restaurants (River Oaks, Grace, Au Fond Farmtable, White Oak Kitchen) throughout the South winning Best New Restaurant for each, Ben’s true passion lies in great food and the stories that can be told through food. He sits on the culinary advisory board to National Food Day and serves as CEO and Culinary Director for his restaurant group Fork Knife Spoon, and just opened a new farm-to-table restaurant called Root To Tail.