Deb Paquette
Deb Paquette is a Nashville-based chef and restaurateur best known as the owner and executive chef of Etch and Etc. restaurants in downtown Nashville, Tennessee. Recognized for her bold, globally influenced approach to Southern cuisine, Paquette has built a reputation over several decades as one of Nashville's most distinctive culinary voices. Her cooking draws on a deeply rooted Southern upbringing—she has described being "raised on yellow squash"—while incorporating international techniques and unexpected flavor combinations that have earned her consistent praise from regional and national food media.[1]
Career
Paquette's culinary career developed within Nashville's restaurant community, where she established herself as a chef with a highly personal cooking style that resists easy categorization. Her food has been described as rooted in Southern tradition while drawing freely from Mediterranean, Asian, and Middle Eastern influences. This approach reflects both her upbringing in the American South and her willingness to engage with a wide range of culinary traditions in developing her signature dishes and menus.
Her prominence within the broader Southern culinary world has been recognized through her participation in high-profile culinary events. Paquette has appeared alongside other celebrated Southern and nationally recognized chefs, including Maneet Chauhan, at events hosted by institutions such as the Culinary Institute of America.[2] Her work has also been featured in Wine Spectator magazine, which highlighted her recipe for roasted cauliflower paired with white Burgundy—a dish that exemplifies her ability to elevate simple Southern ingredients through technique and thoughtful wine pairing.[3]
Paquette has also been cited as a representative voice among Southern chefs on topics ranging from ingredient sourcing to food culture, appearing in editorial features that draw on the perspectives of established regional culinary figures.[4]
Restaurants
Etch
Etch is Paquette's flagship restaurant, located in downtown Nashville. The restaurant is known for its eclectic, internationally influenced menu that changes to reflect seasonal ingredients while maintaining the bold, composed flavor profiles that define Paquette's culinary identity. Etch has been recognized as a significant fixture in Nashville's dining scene and is frequently cited in coverage of the city's culinary evolution.[5]
Etc.
Etc. is Paquette's second Nashville restaurant, operating as a companion concept to Etch. Like its predecessor, Etc. reflects Paquette's broader culinary philosophy and her commitment to craft and ingredient-driven cooking. The existence of two successful restaurant ventures in Nashville's competitive downtown dining market speaks to the durability of her reputation and the loyal following she has cultivated among both local diners and visitors to the city.
Culinary Philosophy
Paquette's approach to cooking is grounded in a deep familiarity with Southern ingredients and preparations, which she treats as a foundation rather than a limitation. She has spoken publicly about the formative influence of Southern home cooking on her culinary sensibility, including the vegetables and preparations common to Southern kitchens. At the same time, her menus demonstrate a consistent interest in global flavors and modern technique, resulting in dishes that feel simultaneously rooted and adventurous.
Her recipe for roasted cauliflower, featured in Wine Spectator, illustrates this philosophy: a simple, widely available vegetable is transformed through careful preparation and paired with a wine selection—white Burgundy—that elevates the dish into a considered culinary experience.[6] This combination of accessibility and sophistication is characteristic of Paquette's broader approach to food and hospitality.