Our Story

Nothing says comfort like a biscuit. It’s one of the most authentic Southern foods there is. But don’t let the history of this humble bread fool you. Biscuits make the perfect platform for all kinds of new flavors. And that’s what we’re all about.

We grew up with a passion for creating great food and memorable experiences. Now we’re bringing that to the table in our own unique way with our Holler & Dash™ restaurant.

Our biscuit-inspired menu pays tribute to the South in a fresh new way. With chef-driven recipes, fresh ingredients, and layers of flavors like you’ve never tasted before (plus a few you know and love).

And because we were born and raised in Tennessee, we know a thing or two about Southern hospitality. Like good food means good living. And good company means good times. All you need is a big kitchen—and the right biscuits.

We’ve got all that and more. So stop by and see us for breakfast or lunch (or breakfast for lunch!). We’ll be here. Ready to welcome you back.

Our Mission

Our mission is to make the world better one biscuit at a time.

Our Food Philosophy

We believe comfort food should sizzle with excitement. And while our menu is rooted in traditions from the South, it’s far from standard fare—with big bold flavors, premium ingredients and heirloom recipes reinvented for the way you want to eat right now.

Once you taste our biscuit sandwiches, we think you’ll agree.

This is something special.

Our Chefs

Jason Square

Jason McConnell

Chef de Cuisine

When you grow up in the South, you grow up eating Southern food. If you’re lucky, you grow up cooking it too. Just ask Jason McConnell, our chef de cuisine.

A Tennessee native, he’s been cooking all his life. Learning as a kid how to turn simple ingredients from the pantry and the farm into deep, rich flavor.

As an adult, he’s traveled throughout the South and around the world. Eating everything he can get his hands on. Earning a degree from the Culinary Institute of America before returning home to Tennessee, where he’s since opened five restaurants.

Pretty impressive if you ask us. Which is why we asked him to create our menu. Starting with the best Southern biscuit we ever tasted.

Many recipes were called, but only one biscuit rose to the top. Made by hand. Mixed by hand. No preservatives. Just layer upon layer of light, flaky, tender goodness. It’s the biscuit of all biscuits—and we’re proud to call it ours. Thanks Jason.


Brandon Frohne

Director of Culinary

A fifth generation chef, you could say that Brandon Frohne was born to create great food. It’s in his Southern DNA.

At 29 years old, he’s risen quickly to the top as a nationally recognized, award-winning chef. He’s studied under a Culinary Institute alumnus and completed Charcuterie & Butchery Workshops under Brian Polcyn, the author of Charcuterie & Salumi. He led the startup concept development of a fine dining Southern Brasserie for a luxury hotel. Appeared on a few national TV shows. Won the Tennessee Hospitality & Tourism Association’s “Chef of the Year” award in 2015. And he’s cooked at the famed James Beard House. Twice.

He has a resume that’s hard to overlook. So we didn’t.

As the Director of Culinary of Holler & Dash, Brandon is taking the reigns and keeping our menu fresh and exciting and ensuring the creativity continues to come out of the kitchen—which is a very good thing for you, our hungry diners. Thanks Brandon.