Concert icketing

Team Bios

Our energetic, attentive team of event-planning professionals have organized and executed all types of occasions, so you can rest assured that you’re in capable, caring hands!

Steve Perdue  Director of Food, Beverage and Events   [Contact]

Steve Perdue joined the Nashville Symphony as Assistant Director of Food and Beverage in September 2006 and became Director in December 2008 exness. In April 2010, Steve assumed the newly created role of Director of Food, Beverage and Events.

Steve began his career in Pittsburgh working in various restaurants and catering operations. After working his way up through successive positions of increased responsibility in food and beverage, he mastered diverse operational skills and most recently, was Restaurant Manager at the Franklin Marriott Cool Springs and Conference Center. In this position, he managed various aspects of the beverage department, the hotel restaurants, IT administrator, Starbucks, room service and private meeting spaces. He has also worked with Marriott International in the select service food and beverage departments as Food and Beverage Manager.

In his spare time, Steve spends time cooking, enjoying his small 1920’s farmhouse and relaxing with family.

Roger Keenan  Executive Chef   [Contact]

Executive Chef Roger Keenan was hired in July 2006 to oversee the kitchen, menu development, kitchen staff and food preparation for Schermerhorn Symphony Center.

A graduate of the Florida Culinary Institute in Palm Beach, Chef Keenan spent years of fine-tuning his skills in the kitchen at such fine Palm Beach restaurants as Paddy Mac’s. After relocating to North Carolina, he served as Executive Chef at Club Corp’s Carolina Club at UNC for six years. From there, he moved on to the Pinehurst Resort and Spa in Pinehurst, N.C., where he oversaw the culinary departments of three hotels and two clubs, in addition to cultivating their externship program. He was instrumental in creating a series of culinary events during the 2005 U.S. Open exness office in india.

Now relocated to Nashville, with family in Sevierville, Chef Keenan is the culinary maestro at Schermerhorn Symphony Center. He is known for using local resources and organic, regionally cultivated ingredients. Seasoning with a light hand, he seeks to unveil the very essence of the inherent flavors of his creations. He approaches food from a classical stance, preferring time-honored methods of preparation to harsh, modern-day shortcuts.

David Bolton  Sous Chef   [Contact]

David Bolton joined the Nashville Symphony as Sous Chef in November 2008, prior to which he served as Executive Sous Chef at the Hermitage Hotel for five-and-a-half years. During his time at the Hermitage Hotel, the hotel achieved the Mobile Five Star Award and the AAA Five Diamond Award how to register and open a exness forex account. He also had the privilege of cooking at the James Beard House with Executive Chef Sean Brock. David attended culinary school at the Culinard in Birmingham, Ala. He has lived in Nashville since 2000.

Bruce Pittman  Sales Manager   [Contact]

Bruce Pittman serves as Sales Manager at Schermerhorn Symphony Center overseeing galas, weddings, special engagement concerts as well as corporate events. A native to Nashville, Bruce has worked within the hospitality industry for the past decade. Past opportunities include serving as Catering Manager for Sodexho Inc., working with the corporate office of Bread & Company and as COO of BBJ&S; Enterprises (franchisee of Blue Coast Burrito and Shakes Frozen Custard).

Bruce is a member of Tennessee Weddings & Events Specialists (TWESA), Meeting Planners International (MPI) and the National Association of Catering Executives (NACE). Pittman is a recipient of The Tennessean’s “Top 40 Under 40” award as well as being named a “Service Hero” by the State of Tennessee after volunteering over 1,000 hours within local non-profit organizations in the course of a year. Today, Pittman dedicates his volunteer energy to Our Kids – specifically assisting in the planning of the organizations’ Soup Sunday each February.

If not planning events, Bruce can be found running the streets of Nashville, cooking for friends and family, or traveling. Pittman lives in Nashville with his two cats Binks and Stella.

Lori Scholl  Catering and Events Manager   [Contact]

Lori Scholl joined the Nashville Symphony in July 2008. Prior to joining the Symphony, Lori worked with Vanderbilt Children’s Hospital. She has also helped several organizations in the Kentucky and Nashville area in planning special events.

A native of Owensboro, Ky., Lori graduated from Western Kentucky University with a degree in Public Relations and a minor in Sociology. Lori resides in Nashville with her husband, Ben, and dog, Jake. When not at work, Lori enjoys working with the Nashville Symphony Orchestra League, Junior League of Nashville and other groups and special events benefiting the Nashville community.

Kayanne Jones  Catering and Events Manager   [Contact]

Kayanne Jones joined the Nashville Symphony in July 2011. Prior to this, she worked for three years as the Communications and Marketing Manager for Bread and Company Corporate in Nashville, Tennessee. In this role, she planned and executed more than a dozen community events.

Kayanne graduated from Harding University with a degree in Broadcast Journalism in May 2005. Her passion for people and adventure has taken her all over the world, including southern China, where she taught for a year at Nan Hua (South China) University. When not at work, she enjoys being on the lake, cooking, reading and spending time with her boyfriend Chris and dog Franklin.

Collin Husbands  Food, Beverage and Events Coordinator   [Contact]

Collin Husbands joined the Nashville Symphony in March 2011. Prior to joining the Symphony, Collin led a local nonprofit organization hosting world-class wine events to raise money for cancer research. His background includes fine wine, special-event planning and execution, marketing, public relations and project management.

Collin is a graduate of the University of the South, receiving his BA in Political Science and U.S. Policy. Outside of the office, his interests include running, golf, basketball, hiking, wine and spending time with his wife and son.

Brian Doane  Production Manager   [Contact]

Brian Doane came to the Symphony in August of 2006, from Rochester, New York. Brian attended Fredonia State in western New York and graduated with a B.S. in Communications. After working a couple years in television, Brian switched over to live entertainment. Prior to coming to Nashville, he was a stagehand/rigger in Rochester and served as Assistant Stage Manager for the Rochester Philharmonic Orchestra for five years.

Lacy Lusebrink  Food and Beverage Manager   [Contact]

Lacy Lusebrink joined the Nashville Symphony as a Food and Beverage Captain in September 2006 and was promoted to Food and Beverage Manager in September 2008. She began her career in the food and beverage industry at the Franklin Marriot Hotel and Conference Center in Franklin, Tenn. She started as a server, working her way through college, and quickly decided that this was the career path for her.

Lacy graduated from Middle Tennessee State University with a Bachelor’s of Science degree. She majored in Industrial/ Organizational Psychology, with a minor in Management. Lacy enjoys spending time with her family and learning about wine.

Sherman Hughes  Banquet Captain   [Contact]

Sherman has over twenty years experience in the Food and Beverage industry. He began his career as a Banquet Server with North Carolina A & T University. After receiving training at Elizabeth City State University through Shaw Food Service, he was promoted to Special Events Manager at Winston Salem State University. His duties included menu planning and cost, labor cost and control, service and staffing. During his tenure at Winston Salem State, he managed such mega events as the Congressional Black Caucus and the Winston Salem State Centennial celebration.

After moving to Nashville in 2000, Sherman was employed at Gaylord Opryland Hotel and Convention Center where he quickly earned a leadership position.

Sherman accepted a position with the Schermerhorn Symphony Center in 2006. He was a part of the core team that opened the center. His extensive industry experience has contributed to the continued success of the Food, Beverage & Events department.

Angela Gutheridge  Food and Beverage Supervisor   [Contact]

Angela Gutheridge has over 19 years of experience in the Food & Beverage industry. She began her career as a Banquet Server for Best Western Midway Motor Lodge in Green Bay, WI. After many years with Midway she began working at Thornberry Creek Country Club where she became the Banquet Supervisor. Her duties included service and staffing for all events.

Upon moving to Nashville in 2003, Angela began working at Gaylord Opryland Resort & Convention Center where she quickly earned a leadership position in the Banquet Training Office.

Angela joined the Schermerhorn Symphony Center in 2006 as a Food & Beverage Captain and was promoted to Food & Beverage Supervisor in 2008.

Anderson S. Barns  Beverage Manager   [Contact]

Anderson joined the Nashville Symphony in August 2006. After growing up in Virginia in a small hotel owned by his family, he earned a degree in Hotel Administration from Cornell University. His many years of management experience include Loews Hotels, Four Seasons Hotels and Resorts, The Kessler Collection, American Hotel Management Associates and The Grape, as well as several independent operations. During a period of mild corporate rebellion, Scott was the founder and proprietor of a wholesale cookie business in Upstate New York. While not working, he likes to be on the water or cooking and enjoying fine wine.

Jody Sweet Beverage Supervisor   [Contact]

Over 35 years of food and beverage experience in all facets of the business, ranging from California, Oregon, Utah, Colorado to New Orleans, Louisiana. For the last few years Jody has focused on all things beverage, including everything from the age-old traditions of ancient distillation to the latest oenological advancements. The art of winemaking is his passion.


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