Bacco to Launch Guest Chef Series “The Big Night” at Four Seasons Hotel Nashville

Bacco, the newly opened Tuscan-inspired steakhouse at Four Seasons Hotel Nashville, announces The Big Night, a Sunday Supper dining experience. The immersive, one-night-a-month dinner will feature famed guest chefs and sommeliers from across the country. Launching on August 9, 2026, each month’s menu will focus on a different theme and key ingredient, with proceeds supporting No Kid Hungry.

“The Big Night offers a lively, communal dining experience centred around shared plates, curated wine pairings, and warm hospitality, designed to bring guests together around exceptional culinary talent,” says Bacco Director of Operations Nishaan Chavda. “We are excited to welcome some of the most brilliant chefs and sommeliers from across the country to create a fun, exciting, and unique experience for our guests that celebrates our shared passion for food, the importance of breaking bread together and embracing the community.”

Throughout the series, Bacco's culinary team, led by Four Seasons Hotel Nashville Executive Chef Derek Simcik, will open its kitchen and work alongside award-winning, James Beard-nominated and Food Network-famed chefs to prepare specially curated menus and wine pairings, making Sunday Supper a fully immersive experience. In addition to rotating chefs and sommeliers, each month’s menu will focus on a primary protein, including cow, pig, duck, lamb, and fish. The first dinner will take place on August 9, with additional Sundays to follow.

August 9, 2026: Chef Mei Lin and Master of Sake Stuart Morris

Primary ingredient: Cow

Born in China and raised in Dearborn, Michigan, Mei Lin developed her culinary foundation working in her family's Chinese restaurant before honing her skills at acclaimed restaurants including Spago, ink., and VOLT. In 2019, she opened the critically acclaimed Nightshade in Los Angeles, earning recognition from Food & Wine, GQ, Eater, and James Beard Award nominations for its innovative take on Asian cuisine. Lin is best known as the winner of Bravo's Top Chef and has also been recognized as a Zagat 30 Under 30 honouree and an Eater Young Gun.

Stuart Morris is one of the few non-Japanese natives to earn the title of Master of Sake and craft premium sake at a leading Japanese brewery. A Boston native, he has dedicated more than 25 years to studying sake, culminating in an apprenticeship under Master Brewer Masanobu Shindo at the renowned Shindo Brewery in Yamagata, Japan. Today, Morris is a respected sake maker and educator who has developed sake programs and tasting experiences for fine dining establishments across the United States.

September 13, 2026: Chef Matt Peters and Sommelier Nishaan Chavda

Primary ingredient: Pig

Matt Peters is an award-winning chef, restaurateur, and the first American in history to win the prestigious Bocuse d’Or culinary competition. Trained at Le Cordon Bleu and in acclaimed kitchens including Per Se and The French Laundry, he rose to executive sous chef under renowned chef Thomas Keller. Based in Austin, Texas, Peters continues to mentor Team USA through the Bocuse d’Or organization while preparing to open his highly anticipated debut restaurant.

Nishaan built his hospitality career in some of the world’s most acclaimed restaurants, including The French Laundry and Per Se, before joining Mina Group, where he served as director of operations for all standalone restaurant operations and openings across the United States and Dubai. In 2024, he co-founded Choy in Nashville alongside Michelin-starred chef Brandon Jew, earning national recognition from The New York Times, Wine Spectator, Wine Enthusiast, Infatuation, and Eater. Today, Nishaan leads operations for Bacco, the restaurant within Four Seasons Hotel Nashville.

October 25, 2026: Chef Christophe De Lellis and Sommelier Alex Burch

Primary ingredient: Duck

Christophe De Lellis is the executive chef of Mamani and culinary director for Dallas-based hospitality group Feels Like Home, overseeing concepts including Namo, Bar Colette, The Bread Club, and Mamani. Raised in Paris and trained at École Grégoire-Ferrandi, he built his career in France before joining Joël Robuchon at MGM Grand Las Vegas, where he became the youngest executive chef in Robuchon’s global portfolio at age 27. In 2025, De Lellis opened Mamani, which earned a Michelin star just 48 days after opening, one of the fastest such recognitions in the guide’s history.

An Advanced Sommelier, Alex Burch is the owner and beverage director of Bad Idea, the acclaimed East Nashville restaurant named one of America’s Best Restaurants by The New York Times in 2024 and a semi-finalist for Best New Restaurant at the 2025 James Beard Awards. A recipient of the 2025 Michelin Guide American South Sommelier Award, Alex is known for creating dynamic food and wine experiences that inspire guests to explore new regions, varietals, and flavours. His wine career began in Nashville at Kayne Prime before serving as wine director at Bastion and later overseeing wine programs across Strategic Hospitality.

November 15, 2026: Chef Joe Sasto and Sommelier David Stasko

Primary ingredient: Lamb

Joe Sasto is a celebrity chef, television personality, and creator of Tantos, the original puffed pasta chip. After training in acclaimed Bay Area kitchens including Quince and Lazy Bear, he became known for his expertise in pasta and helped elevate both restaurants to Michelin-star recognition. Today, Sasto reaches millions through his viral social media content and frequent appearances on Food Network and Bravo programs, including Top Chef, Tournament of Champions, Chopped, and Guy’s Grocery Games.

David Stasko is the lead sommelier at Bacco at Four Seasons Hotel Nashville, where he oversees a wine program focused on Italian wines alongside distinguished old-world and new-world selections. With more than 20 years of hospitality experience, he holds certifications from the Court of Master Sommeliers and the Wine & Spirit Education Trust. His career includes leading acclaimed wine programs at Carbone Vino Miami and Mother Wolf Las Vegas, where he developed a passion for Italian cuisine and showcasing small-production wines through thoughtful food pairings.

December 13, 2026: Chef Adam Sobel and Master Sommelier Jeremy Shanker

Feast of the Seven Fishes

Chef Adam Sobel is the founder of Aether Group and a Culinary Institute of America graduate known for his innovative, experience-driven approach to modern hospitality. He trained under acclaimed chefs including Daniel Boulud, Guy Savoy, and Michael Mina, and spent 14 years as a partner and corporate executive chef within MINA Group, helping shape more than 40 restaurants across the US and Dubai. Most recently, he has led the openings of Sorelle in Charleston and Bourbon Steak at the Essex House in New York City, while also appearing on Food Network shows and supporting charitable organizations including Ava’s Kitchen and The V Foundation.

Jeremy Shanker is a master sommelier and former corporate wine director for Chef Michael Mina’s restaurant group, where he oversaw wine programs across 30+ restaurants in the United States and Dubai. One of the youngest professionals to earn the Master Sommelier title, he built his career in New York and California, working with mentors including Laura Maniec MS and Rajat Parr before rising through MINA Group at RN74 and MICHAEL MINA San Francisco. He currently serves as national sales director for T. Edwards Wine Collection, with more than a decade of experience in wine service, pairing, and program development.

Reservations

The Big Night will be USD 150 per person, including a multi-course family-style menu and beverage pairings. USD 30 of every ticket will be donated to No Kid Hungry. To make a reservation, visit OpenTable. Reservations for the August experience can be made here, and for the September experience here.

Complimentary valet parking is available for guests dining at Bacco. Reservations are available on OpenTable or by calling the restaurant at +1 615 610 6990.

Stay in Touch

Stay in touch with all the happenings at Bacco and Four Seasons Hotel Nashville on social media. Bacco's dedicated Instagram page can be found here. Follow the Hotel on Instagram by clicking this link. Experience a stay at Four Seasons Hotel Nashville by calling +1 615 610 6995, or by booking a stay online.