Lasater is Nashville’s hottest new restaurateur—literally. His Hattie B’s has changed the way hot chicken is viewed in the South. Named one of the “10 Best Chicken Wings in America” by Maxim, the young chef has built Hattie B’s from the ground up, opening two restaurants in three years, and has no plans of slowing down.
A native of Tennessee, John graduated from the French Culinary Institute in New York and worked at Capitol Grille in the Hermitage Hotel, Flyte World Dining & Wine and Porter Road Butcher in Nashville before joining the team at Hattie B’s Hot Chicken in 2012. Upon his arrival, he created the Hattie B’s hot blend they use today, along with designing their signature side dishes.
Lasater is Nashville’s hottest new restauranteur—literally. His Hattie B’s has changed the way hot chicken is viewed in the South. Named one of the “10 Best Chicken Wings in America” by Maxim, the young chef has built Hattie B’s from the ground up, opening two restaurants in three years, and has no plans of slowing down.
John is in charge of all areas of operations—from hiring, training, scheduling and overseeing the kitchen. In Spring 2014, John was named an Eater “Young Gun” nominee, and was featured in Forbes’s “30 under 30 for Food & Wine” in 2015.
John Lasater graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.
