Explore Our Menu
Curated By Our Sommelier
Todd Johnston leads the beverage program for Marsh House and L.A. Jackson at Thompson Nashville, overseeing the restaurants’ wine and cocktail programs, staff education, and beverage operations. With a deep appreciation for hospitality and a passion for wine, Johnston curates a thoughtful and dynamic wine list designed to complement Marsh House’s coastal Southern cuisine.
A Nashville native, Johnston discovered his passion for the food and beverage world while studying at the University of Tennessee in Chattanooga, where he began working in restaurants at Easy Bistro & Bar. He later joined City Winery Nashville, quickly rising from Lead Sommelier to Beverage Director, where he managed a team of sommeliers and bartenders while leading wine education classes, tastings, and tours.
Johnston joined the opening team of Marsh House and L.A. Jackson in 2016 and has since worked closely with QED Hospitality partners Emery Whalen and Chef Brian Landry to shape the beverage program and dining experience at the Thompson Nashville. Under his leadership, the Marsh House wine list has earned Wine Spectator’s Award of Excellence multiple times.
Todd Johnston, Beverage Director
Brack May leads the culinary program at Marsh House, overseeing all back-of-house operations and guiding the restaurant’s coastal Southern menu. With a thoughtful, ingredient-driven approach, May brings a refined yet approachable style to the kitchen, incorporating subtle Creole influences that honor QED Hospitality’s roots.
Raised with an appreciation for diverse culinary traditions, May’s early experiences shaped his passion for food and hospitality. After studying at the New England Culinary Institute, he began his career in San Francisco before continuing his journey across the country. From Florida’s vibrant “Floribbean” dining scene to North Carolina’s farm-to-table movement, he refined his craft under respected chefs while opening and leading multiple restaurant concepts along the way.
May later established himself in New Orleans, working under renowned Chef Susan Spicer before going on to own and operate Green Tomato Productions, a catering and consulting company. He also co-opened Cowbell Restaurant alongside his wife, earning recognition as one of New Orleans’ top chefs and appearing on national television. Today, he brings that depth of experience to Marsh House, shaping a menu that reflects both coastal influence and Southern tradition.
Brack May, Executive Chef
Natalie Moorer leads the pastry program for Marsh House, L.A. Jackson, and Killebrew Coffee in Nashville. As Executive Pastry Chef, she oversees all pastry operations, from menu development and recipe creation to execution, bringing a thoughtful and refined approach to desserts that complement Marsh House’s coastal Southern cuisine.
Moorer began her culinary journey as a baker at Bottletree Bakery in Oxford, Mississippi, where she first developed her passion for pastry. She later joined the City Grocery Restaurant Group, where she spent several years honing her craft as a Pastry Cook under the mentorship of acclaimed chefs John Currence, Austin Agent, and James Beard Award–winning Chef Vishwesh Bhatt. During this time, she contributed to beloved Southern establishments including Snackbar, City Grocery, and Big Bad Breakfast.
In 2019, Moorer joined the QED Hospitality team, quickly rising through the ranks from Pastry Cook to Pastry Chef and now Executive Pastry Chef. Today, she brings a creative and detail-driven perspective to the dessert programs across all concepts, crafting pastries that balance technique, seasonality, and Southern influence.