Team Bios

Steve Perdue joined the Nashville Symphony as Assistant Director of Food and Beverage in September 2006 and became Director in December 2008. 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.

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.

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.

Executive Sous Chef, Ryan Slattery, was hired in February 2007 as Pastry Chef. Since that time he has worked his way up to Chef Tournant and currently to Executive Sous Chef. He oversees the kitchen under Executive Chef Roger Keenan. A graduate of The Atlantic Culinary Institute, a La Cordon Bleu Program at MacIntosh College in Dover, New Hampshire, he spent many years at various resorts and hotels up and down the eastern seaboard where he fine tuned his cooking skills. Ryan came to the Symphony from Pinehurst Resort and Hotel where he was the Assistant Pastry Chef. Chef Slattery took a short break from his many years at the symphony to serve our nation in Iraq and upon his safe return home, gladly came back to the Nashville Symphony where he cooks anything and everything that is requested from our welcomed guests.

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 www.ourkidscenter.com – 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.

Hays McWhirter joined the Nashville Symphony as Catering and Events Manager in February 2012. Prior to joining the Symphony, she spent 2 years at the Bound’ry and South Street Restaurants in Nashville, serving as their Special Events Coordinator. During her time there, she planned and oversaw dozens of wedding receptions and rehearsal dinners, corporate meetings and cocktail receptions. Her role also included marketing, networking and sales.

A native of Nashville, TN, Hays graduated from Sewanee, the University of the South earning her B.A in History. Outside of work, Hays enjoys cooking, hiking, traveling and spending time with her family. She is also an active member of the Chamber of Commerce and loves meeting new people.

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 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 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 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.

Johnathon has six years experience in the Food and Beverage industry. He began his career as a Banquet Server with Opryland Hotel in 2005. After his two year stint at Opryland Hotel, he established an extensive management background in the restaurant and automotive industries. In 2009, he joined the Nashville Symphony as a Banquet Server, certain to excel with a highly trained management team to guide him. Asserting his training, organization, and leadership skills, he quickly moved forward with the company. In November of 2011, he was honored to join the management team as Food and Beverage Supervisor.

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 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.

Garland Smith is originally from East Tennessee where he attended The University of Tennessee to study music. He then transferred to The Musicians Institute in Los Angeles California to finish his degree. Garland has over 20 years food and beverage experience working in places such as The Mandrian Hotel, Barefoot Restaurant, and The Henry Fonda Theater Music Venue in California.

Garland returned to Tennessee in 2008 and made Nashville his home. He joined the Nashville Symphony in January 2010, and was promoted to Beverage Manager in 2012. Garland enjoys Landscape design, playing music and spending time with his family and friends.