Executive Chef Nathan Duensing

nathan duensing
executive chef

Nathan’s interest in the culinary arts was largely inspired by his family, particularly his farmer grandfather. Growing up Nathan spent most of his free time helping his grandfather tend his garden, where he learned the values of hard work and patience, necessary to yield a successful crop and ensure the vitality of the land. Nathan also credits his father, who grew up on that farm, for teaching him how to forage, hunt and preserve food. Since graduating from culinary school in St. Louis over 10 years ago, Nathan has worked in kitchens all over the country including St. Louis, Chicago and most recently in Nashville as the executive chef of the restaurant at Gaylord Opryland Resort. An adopted native of the city, Nathan is especially close with the local farmers and looks for every opportunity to collaborate with them while developing his menus.  He hopes that Marsh House will not only become embedded in the community as a staple for high quality food and beverage, but also reflect the standard of hospitality and passion reminiscent of all QED restaurants.

Director of Food & Beverage Erin Kette

erin Kette
Director of Food & beverage

Erin grew up in Reno, Nevada as the oldest of 3 sisters. She graduated from UNLV with a degree in Hospitality Management and began her career in restaurants and hotels in Las Vegas. She then transitioned to New York City, where she spent eight years working for successful hospitality companies such as BR Guest and EMM Group, playing an integral role in the opening of four successful food and beverage outlets. In 2014 she made the decision to move to Nashville where the burgeoning restaurant scene and southern hospitality reigned true. She relocated with a growing NYC based concept called City Winery, which allowed her to combine her love of food and beverage with her enthusiasm for music. Her time as GM of City Winery deepened her passion for both hospitality and the city of Nashville. In 2016 Erin returned to her roots in hotel F&B when she led the opening team to develop Marsh House, L.A. Jackson , and Killebrew at the Thompson Nashville. Erin’s daily inspirations come from collaborating with her team to create memorable experiences for each and every one of her guests. With love and passion behind everything she does, she is proud to be a part of Nashville's growing restaurant industry.

General Manager Tim Rawding

Tim Rawding
general manager

Tim’s career in hospitality really began under his mother’s supervision 20+ years ago while doing dishes for dinner parties at their family home.  Several years later, while working for a production company at a local music venue, Tim found himself involved in the purchase of wine & spirits for musicians. Tim soon established a bond with the employees at the local wine shop and a passion for wine and hospitality was formed. After spending a year in restaurant management in Asbury Park, NJ with Kitschens Hospitality, Tim gravitated to the bright lights of the big city. During his time in New York City, Tim served as Sommelier and Director of Education at OTTO Enoteca & Pizzeria, opened Michael White’s acclaimed steakhouse Costata as a Sommelier, and most recently worked as a Sommelier at Daniel Boulud’s Lincoln Center restaurants Bar Boulud and Boulud Sud. Tim has received his Level 3 Advanced Certification from the Wine & Spirits Education Trust (WSET) and has passed the Certified Sommelier (CS) exam from the Court of Master Sommeliers. In 2016 Tim joined the Marsh House team to bring a unique, yet comforting experience in hospitality to the Thompson Hotel.

 
QED Hospitality
 
CEO/Owner Emery Whalen

emery whalen | ceo/Owner

Emery Whalen was born and raised in New Orleans, Louisiana, where the city’s rich culinary traditions and her grandmother’s cooking inspired a passion for both food and the preservation of the region’s indigenous culture. After graduating from Princeton, Emery joined TeachNOLA to teach French and Spanish to high school students before becoming a hostess at Restaurant August in 2010. She spent the next few years moving up in the company, becoming an integral part of the company's operations. With business partner Brian Landry she founded QED Hospitality. Emery has been named a Forbes "30 Under 30" and lives in New Orleans with her husband and their dog, Sugar.

Chef/Owner Brian Landry

brian landry | chef/Owner

Brian Landry is a New Orleans native, passionate chef, supporter of regional foodways, and dedicated conservationist of Gulf seafood. His passion for local seafood began in childhood, the result of frequent and enjoyable family fishing trips. Now, Brian pays homage to Louisiana’s coastal, indigenous cuisine by cooking with the freshest local ingredients. Previously, Brian worked as head chef and spokesperson for the Louisiana Seafood Board, and spent five years as the executive chef at the New Orleans institution Galatoire’s. In 2011 he opened his own restaurant, Borgne, a CBD seafood hotspot that celebrates the richness of Louisiana's waterways. As Chef/Owner of QED, Brian oversees all operations and the expansion of the brand with business partner Emery. Brian lives in New Orleans with his wife and three children.