Head Chef & Comfort Food Specialist

Marcus Cole

Nashville, TN

Marcus grew up in Nashville watching his grandmother turn pantry staples into feasts. After a decade on the line — from diners in Memphis to gastropubs in Brooklyn — he traded the pass for the test kitchen. At pragma.kitchen he focuses on the food people actually crave: crispy fried chicken, slow-braised stews, thick-cut steaks, and the kind of baking that fills a house with warmth. He believes a good recipe should be honest about timing, generous with butter, and never require a trip to a specialty store. When he's not testing a new rub recipe, you'll find him fishing the Cumberland River or arguing about cornbread (no sugar, obviously).

"Good food doesn't need to be complicated — it just needs to be made with care."