Sustainable Seafood Class

Jason LaIacona fell in love with eating and cooking at an early age. It was the pleasure that a plate of wonderful food could evoke that drew him to the Hospitality Industry. He learned quickly that satisfying guests with pure ingredients can be its own reward.

Jason’s family roots are planted in New England, however, he came to Nashville by way of Chicago, IL. It was there he attended the Le Cordon Bleu Cooking and Hospitality Institute. After an extended internship at a traditional fine dining restaurant that rested on the scenic Fox River, he began branching outward, diving into an array of food service styles: off-site catering, Hotel and Banquets, paced out multi-course dining, gastro-pub and American Bistro. 

In Nashville, Jason spent extensive time with two of the city’s leading Restaurant Groups; in turn, fine tuning his personal style of leadership and expanding his culinary education.  The latter having a major focus on sustainable seafood and local farms, as well as waste accountability.

He strongly believes Chefs and Restaurants must honor their responsibility to the environment and their communities. When Jason is not in the kitchen he enjoys running, writing music, raising awareness for Mental Wellness and of course cooking.   Reservation are gladly taken by telephone at 615.298.3663

Seema Prasad, Miel's proprietor, relocated to Nashville in 2001 and opened Miel in 2008. Her prior restaurants were located in Seattle, Washington. Prasad has gained a wealth of knowledge from over two decades of buying and crafting wine lists. Miel’s wine list is a unique experience with extraordinary offerings unlike any menu in town. These wines express their origins and are also delicious.

Note the substantial ½ bottle list and older vintages on the menu. Miel also offers happy hour glasses of wine and accoutrements, and a seasonal cocktail menu, complete with fresh herbs plucked from the on-site garden. A special offering of post-dinner spirits rounds out the evening.