Chef De Cuisine
As Chef de Cuisine of Audrey, Colby Rasavong is looking forward to bringing ten years of fine dining experience and eight years of working with Sean Brock to this new concept. Rasavongspent his teenage years working at his family’s restaurants and it wasn’t until taking culinary classes in high school that he became obsessed with cooking. Following time working in various fine dining establishments, Rasavong worked at Husk Nashville, training under Brock as a Chef de Partie for three years. Rasavong then made the move to Charleston to work as a Chef de Partie at another one of Brock’s concepts, McCrady’s, where he helped mentor the team and assisted in developing a 16-course tasting menu.
In 2018, Rasavong craved a change of pace and moved to New York City to work at Little King as the Executive Chef, where he was responsible for developing daily menu changes, in addition to sourcing and showcasing products from throughout New York’s Hudson Valley and Union Square Farmer’s Market. Shortly thereafter, Rasavong helped open Little King’s new Belgian-style cuisine restaurant, Benelux, where he created a seasonal menu reflecting cuisine from the northern region of Europe. Heading back to his Southern roots, Rasavong is excited to be a part of Audrey, a place that he feels will make powerful contributions to the restaurant industry through focuses on mental health and wellbeing for his team.
When he is not working, Rasavong can be found spending time with his fiancé Emily and his three cats, exploring Nashville, and listening to records.