Whether you’ve lived in Nashville your whole life or are newer to the city, you’ve likely heard of Deb Paquette — or at least her beloved local restaurants, etc. and Etch. Before opening these two Music City staples, Deb was the brains behind Zola’s, a Mediterranean-inspired restaurant that stood on West End for nearly 13 years.
Today, Deb continues to make noise in the local culinary scene, winning spots on countless “best of” lists. Most recently, she announced the expansion of Etch, with its new location opening later this spring in The Factory at Franklin.
We sat down with Deb to hear about her newest restaurant, her favorite sources of inspiration, and her best cooking tips. Get to know this inspiring FACE of Nashville!
When and why did you move to Nashville?
It was time to grow in my culinary career. My best friend coaxed me to leave Fort Lauderdale and go to Knoxville to work at a hotel during the 1982 World’s Fair, and that’s what I did. He even came to pick me up since my car was broken. Off we went … and then the Hilton job fell through.
Hyatt Hotels in Nashville was hiring and only a bus ride away. I took the job as a banquet chef and groomed myself to sous chef. Three months later, my man-friend from Fort Lauderdale was standing at the kitchen door with a big smile on his face. We married in ‘84. The Hyatt was my stomping ground that lead me into my future in Nashville.
You’ve made quite a mark on the Nashville food scene since then. What are some of your most significant accomplishments to date?
I have had a blessed and fortunate adventure in this business. I have gotten to do some cool stuff — travel, work with many charities, judge contests, host parties, cook for Robert Redford, serve on planning committees, become a wife of 40 years and a mom, and I can still ride my unicycle and do a split. HA! (And work over 60 hours a week.)
I was fortunate to come to Nashville in the early ’80s and got a jump on the “hardly existing” restaurant scene. What I did not know at the time — but one day realized – was that I was able to help pave the way for others to step outside the box with their abilities to challenge the food world. Slowly but surely, everyone’s dreams turned into reality. Yahoo!
As far as an accomplishment in my later life, I am honored to be in the presence of so many guests who have been devoted diners. I love this part!
One of your restaurants, Etch, is expanding to Franklin. What can we expect from the new location?
While there will be some similarities, like the open kitchen and chef’s bar, the restaurant will have a bit of a different feel than our Downtown location. If you’re familiar with The Factory, we’re taking over the former Viking Store. The space once used for teaching cooking classes will now house private dining events.
The original large windows in The Factory will remain, giving the dining room tons of natural light. The designer we’ve been working with has done a magnificent job creating a simplistic, elegant look with lots of warm colors and textures throughout. Oh, and we’ll have a great patio for dining al fresco.
As far as the menu goes, we’ll be creating a new lineup of spring and summer dishes to introduce at the Downtown location, train all the new cooks, and then bring that same menu to Franklin. This will help create a smooth transition and prevent problem areas from rising in the opening of a new restaurant (and prevent my extra swearing!).
One of my favorite parts of opening this new location will be spending a bit more time in the dining room kissing cheeks and learning names. We will be the rookies in town, but not for long.
What made you decide on Franklin as Etch’s new home?
We had been looking for a spot in the Franklin area for some time but hadn’t found it. When The Factory became available, it was the right place, the right time, and the right community. We’re thrilled to be a part of the reimagination of The Factory and can’t wait to bring our creative cuisine to the folks in Williamson County.
What’s your favorite dish that’s offered at your restaurants?
I am still a fan of the Etch Salad — apples, blue cheese, white balsamic, olive oil, pepper, arugula, radicchio, fennel, hazelnut, and candied orange peel. You have to mix it in a bowl to make it taste how it is supposed to. Some of you may remember the “laundry” salad at Zola’s … it’s a living legend.
AND Megan’s strawberry sherbet — I could swim in it!
Where do you find inspiration for your dishes?
I have gone through a ream of copy paper printing food info and menus from all over the world. (I use both sides and recycle).
Instagram is another great way for me to keep up with my favorite restaurants. I like to watch their menus change over the seasons and get inspiration from them.
I also own about 400 cookbooks. There are A LOT of vegetarian books on my bookshelf, and I have always been a ‘shrubber head’ at heart. Upscale vegetarian restaurants really have to put a lot of energy into developing food that even protein heads would love. It’s definitely a challenge I love. Vegan challenges keep me inspired.
What’s on the horizon for you, personally and professionally?
Okay, I am about to turn 68, so you probably know what’s in my future. (No adult stroller for me!)
Professionally, besides a new restaurant, I will continue to wear my black pants, a chef’s coat, and an apron — and be able to bend over and clean my clogs.
What’s your best piece of cooking advice?
Always make sure it’s fun.
Remember, recipes from books are not always right. Learn how to fix it. And remember, if you cook, someone else should clean.
As for future chefs, be a sponge. Develop time to study, read, teach, and conquer. Become the person you want to work with.
What are three things you can’t live without (excluding friends and family)?
Dogs, zinnias, socks, ruby red grapefruit, dancing, onions, ketchup, mayo, a really warm coat, soap, chocolate, and a great handshake. Oops … that’s a few more than three.
LIGHTNING ROUND
Favorite comfort food in Nashville? Japchae at Korea House
The last good book you read? Gone Girl by Gillian Flynn
Your go-to gift? I get solar colorful yard lights for my young family friends — kids love ’em. For adults, I buy gift cards to the Hustler store. (It’s a great wedding present!)
A destination at the top of your travel bucket list? I would love to dine in every nook and side street in Istanbul.
Thanks for chatting with us, Deb. We can’t wait for the new location!
All photography provided by 4Top Hospitality.
This article contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.
**********
Meet more inspiring Nashville women in our FACES archives.
