the team
French Rankin
French Rankin is a distinguished hospitality professional, bringing a wealth of experience to his role as VP Operations/General Manager of Humble Baron. Having led renowned establishments like The Palm in Nashville, he excels at transforming visitors into loyal guests, cultivating a strong sense of community. French’s expertise in seamlessly managing both front and back-of-house operations, paired with his talent for crafting unforgettable dining experiences, sets him apart in the industry. Known for his strategic vision, adaptability, and commitment to guest satisfaction, French has become a trusted leader in the Middle Tennessee market, now elevating Humble Baron with his seasoned expertise.
Cheyenne Bowman
Cheyenne, a native of Lee County, Florida, has always exemplified a strong sense of service. Her early experiences, from setting up makeshift restaurants in her childhood playroom to following her passion for bringing joy to others, have shaped her character profoundly. With a deep-rooted commitment to her family, she approaches every interaction with grace and diplomacy. At the age of 30, Cheyenne made a pivotal decision to transition from her coastal lifestyle, characterized by beach waves and a sun-kissed complexion, to pursue new opportunities in both her personal and professional life. This journey led her to relocate to Shelbyville, TN, where she continues to thrive and make meaningful contributions. Cheyenne's journey reflects her resilience and determination to grow personally and professionally, embodying a spirit of empathy and service wherever she goes.
Akinde Olagundoye
Akinde holds legendary status in the bar world. As the VP of USBG Nashville, he has his pulse on all things wine and spirits as well as the respect of his peers. He started with Humble Baron as Bar Manager and was recently promoted to Beverage Director. He has been instrumental since our opening in making Humble Baron a cocktail destination. Make sure you say hello to him when you see him behind the bar.
Jay Craddick
At the age of nine, Chef Jay Craddick burnt his first egg. It was then that he learned the importance of temperature control. Being a military brat, he and his family traveled quite a bit which exposed Chef Jay to many different types of cuisine and styles of cooking. Summers were spent at his grandmother’s house watching her cook for him and his cousins. The ability of being able to feed him and his family with ease and delight truly impressed him. As Chef Jay continued to travel, he became more fascinated with the thrill of cooking and the smiles it brought to those that indulged in his culinary creations. At the mere age of 20, Chef Jay was challenged by his father’s question, “What can you see yourself doing for the rest of your life and love it even of you don’t get paid?” His response... “Cooking!” He promptly enrolled in Le Cordon Bleu culinary school where he met a fellow student collaborator and soon started a business selling food. This would not be the only business Chef Jay started. A few years later, Chef Jay and his wife, Tameka, started Tha J Spot Mobile Kitchen & Bar, a flourishing mobile kitchen experience. Throughout the years Chef Jay Craddick has provided amazing cuisine via his mobile kitchen, as well as, private and event catering. With many projects underway, Chef Jay is preparing to become the latest Phenom in the culinary industry.
Toya Young
My background in cooking, my love of food, comes from my early days of growing up with my grandmother. She showed me that our love for food is more than just that, it’s a passion. I have been cooking for as long as I can remember. My mother started a catering company in Georgia in 2005, and I was a major part of that. I decided to seek out my passion and find Chefs that could help me build on my craft and passion for food. I started working at Truist Park, in the Delta Sky Club, that is where I started to prefect my craft and techniques. I developed my confidence in my cooking skills as well as myself and was later given the title of Chef. A title that I earned and am very proud of. I later decided to take my craft to Tennessee, where I currently work, Humble Baron.