Cabin Attic’s humble beginnings commence at Center Hill Lake where owner and Chef, J.P. Murphy, found his passion serving friends and family delicious food from his grill on the back patio.  However, J.P. did not want to start any old restaurant and serve food. He wanted to be the best at it.

Following his culinary passions, he found his mentor in Chef Bob Waggoner at the former Gulch restaurant, Watermark.  There, J.P. honed his skills through the rigorous French training and worked his way from an unpaid help to Sous Chef in two years.  His dedication gave Chef Bob the confidence to send J.P. to France to learn more.

In France, J.P. worked in Albertville’s Michelin-starred restaurant, Hotel Million, as well as at San Galmier’s Le Bougainvillier, adding nuances to his culinary arsenal. When he wasn’t crafting in the kitchen, J.P. was handwriting letters and his resume to chefs all over the United States. His diligence set him up to stage in restaurants such as, Momofuku Noodle Co., The Spotted Pig, Saxon + Parole, and Betony before settling on a job at Daniel Boulud’s Good Burger (DBGB).

For now, Cabin Attic has returned to its humble beginnings with a simple, portable flat top grill and deep frier in order to focus on bringing the Nashville area the best smashburgers and pomme frites.