Monday - Friday
8:00am - 8:00pm
Saturday & Sunday
7:00am - 8:00pm
Property Manager, The Loveless Cafe
1. When did you start working at the Loveless Cafe?
2. What do you like most about working at the Loveless Cafe?
The staff is like one big family and we take care of each other. The food is amazing and I believe in what we do as a company.
3. Have you ever seen or met a celebrity while at work?
Yes, Chris Stapleton most recently. Jake Owen frequents the Loveless every couple months. We had a name tag made for him and I gave it to him so he is part of the family now.
4. What’s your favorite item on the Loveless Cafe menu?
I love our country ham, but the smoked pork chops are a close second.
5. What’s something fun or unique about you?
I am very afraid of heights. I love everything about Tennessee and have no plans of ever moving.
I’ve never worked in such a friendly kitchen before. I truly enjoy working with the Loveless Cafe team.
General Manager of Retail
There is a warm and fuzzy atmosphere here, and I get to meet people from all over the world
Not yet, but I’m looking forward to it; someone real soon.
Our Apple Butter is good on anything!
I’m ambidextrous – I can write and do things equally well with the other hand.
Cafe Manager, The Loveless Cafe
Meeting and speaking with new people every day.
No, not yet!
BBQ Pork! Everybody in Nashville serves it. Very few serve it well.
I’m short, but I can still get things off the top shelf.
Human Resources Advisor
San Diego, CA
The people and staff; so many of us are transplants from other states.
The Peanut Brittle is seriously good.
I was a singer in a punk rock band in high school!
Senior Sales and Event Manager, Loveless Events
Spring Hill, TN
Oh, there are so many great things about working at Loveless Events. But the best would be how friendly everyone is, staff and guests we see every day! There is always a happy vibe on property!
Chicken Piccata with roasted garlic mashed red skinned potatoes and fresh green beans. I would eat it every day if allowed.
I have a 1 year old golden retriever who I treat as a child. There is never a dull moment with him!
Assistant General Manager
I’m a musician, but I do not play country music.
Sales and Event Manager
All the desserts! I have a serious sweet tooth.
Yes, Miranda Lambert
Fried or grilled catfish – It’s a Southern classic.
Annie Loveless was my great aunt!
The people: coworkers AND customers!
Yes! The last celebrity I saw was Al Roker.
I love to paint and draw!
Director of Finance
The people I work with.
“I work with celebrities.” Haha!
The soups are always great!
I love music, he Pittsburg Steelers, and I especially love to dance!
Executive Director, Loveless Properties
I love that the Cafe was originally a home – it makes me feel like all of our guests and visitors are family.
I have gone complete “fan girl” twice – when Martina McBride preformed at a fundraiser in the Loveless Barn, and when I sold Martha Stewart a whole ham from Hams & Jams Market.
I love the Fried Green Tomato and Pimento Cheese Biscuits.
I was the county-wide limbo champion for three consecutive years in high school.
Executive Chef, Loveless Events
Mt Juliet, TN
I really enjoy working at a place with such a rich history! Everyone I meet has a story about the Loveless Cafe.
I got to meet Thomas Keller at an off-site event.
I love the fried pork chops with greens and hashbrown casserole.
I like to take food-themed adventures on my motorcycle. This usually consists of me and my buddies riding out to different places and ordering the restaurant staples.
San Matco, CA
There’s a very warm, friendly atmosphere here.
Definitely the Fried Chicken
I was on my college archery team and placed 3rd at the 1987 Indoor National Tournament.
Community Relations Manager and Staff Culinarian
The customer service we strive to give to each guest.
Yes, Charles Esten, Kenny Rogers, Steve Martin, Kevin Costner, Paula Deen and many more.
Smoked Pork Loin with Peach Glaze, Hashbrown Casserole, Turnip Greens, Biscuits and Blackberry Preserves. Oh my!
I ride a Harley Davidson motorcycle. I’m a graduate of the Culinary Institute of America.