The Thompson Nashville: The Dream Team Behind Marsh House, L.A. Jackson, and the Soul of The Gulch
Broadway may be where Nashville turns the volume up, but The Gulch is where the city sharpens its edges.
L.A. Jackson courtesy QED Hospitality
You feel it the moment you walk into The Thompson Nashville.
Oysters shucking in the raw bar at Marsh House. Espresso martinis flowing on the rooftop at L.A. Jackson. Locals mixing with travelers. Music humming underneath conversations instead of overpowering them. The skyline softening as the sun drops behind the city.
Not just a hotel.
A mood.
In this episode of Retire Southern, James Lewis sits down with the people responsible for creating that feeling every single day: Executive Chef Brack May, Beverage Director Todd Johnston, and Executive Pastry Chef Natalie Moorer.
What unfolds is less of a hospitality interview and more of a conversation about creating experiences people actually want to return to.
Marsh House courtesy QED Hospitality
In This Episode
The ecosystem philosophy behind modern hotels
Seafood sourcing and raw bar culture at Marsh House
Soft-shell crab yaka mein, seafood towers, and caviar service
Why locals actually spend time at The Thompson
The rise of espresso martinis and rooftop culture
Building a pastry program that feels both elevated and approachable
The perfect Nashville weekend itinerary according to the team themselves
How Southern hospitality works when it is done correctly
One of the most revealing moments comes when the conversation shifts toward who The Thompson is actually built for. Not influencers. Not tourists chasing Broadway chaos. But people who want to feel connected to Nashville instead of simply consuming it.
The Thompson Nashville is not trying to compete with Broadway. It is offering a different frequency altogether.
A little calmer. A little sharper. A little more intentional.
And after spending time with this team, it becomes obvious why the property works as well as it does.
Because hospitality is not just about food, cocktails, or hotel rooms. It is about how people make you feel.
And this team makes Nashville feel welcoming.
Chef Brack, Chef Natalie, and Todd Johnston courtesy QED Hospitality
About Chef Brack, Chef Natalie, and Todd Johnston
Chef Brack May brings decades of culinary experience stretching from San Francisco to New Orleans before ultimately helping shape Marsh House into one of Nashville’s defining seafood restaurants. His philosophy is rooted in authenticity, not performance. The New Orleans influence is there, but never forced. Gumbo is treated with reverence. Seafood is obsessively sourced. The kitchen runs on rhythm, trust, and energy instead of ego.
Todd Johnston has been part of The Thompson since opening day in 2016 and helped build both Marsh House and L.A. Jackson into destinations locals genuinely embrace. His approach to hospitality centers around comfort over pretension. Wine should feel approachable. Rooftops should feel inviting. Cocktails should create memories. Even if those memories involve texting your ex after one too many espresso martinis.
Then there is Chef Natalie Moorer, the rose amongst the thorns. Her pastry program quietly ties the entire ecosystem together. From duck fat biscuits at brunch to lemon curd cruffins at Killebrew Coffee to elegant desserts inspired by chef trips abroad, her work adds both warmth and surprise to the experience.
Together, the three create something that is increasingly difficult to find in hospitality today.
A luxury experience that still feels human.
Listen to the Full Conversation
Watch the Trailer
Read the Travel Article
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