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1833 Welcome Ln
Nashville, TN, 37216
United States

(615) 389-1826

8 Lavender Lane Catering and Events in Nashville, Tn. is a full service catering and event company, specializing in creative, custom menus for weddings, events, and parties of all sizes and styles. 

Our educated staff goes above and beyond from start to finish to insure that all of your needs are met. From the initial consultation through the planning and execution of your event, our loyal staff and team members will support you through every step.

In 1999 we opened our business with the intentions of providing unsurpassed customer service. We also pushed to provide the highest quality and freshest food, along with personalized attention to every detail of our clients’ events and catering needs. Our company is proud to say that we have carried our initial vision with us over the past 15 years, and we continue to always put our clients’ needs first.

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The Kitchen

Debbie Sutton

Owner, EXECUTIVE CHEF

  • Owner 8 Lavender Lane
  • B.S. in Culinary Arts Management
  • Certified Executive Chef through the ACF
  • 30 years of restaurant management / chef experience

Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. Growing up in New York, she had the opportunity to experience a melting pot of cuisines. Food always played an important roll in her upbringing from having a father that has a passion for cooking, one Grandmother that is a self taught baker, another Grandmother from France that was a wonderful cook, and a Mother that embraced and shared her German heritage through family favorite recipes.

Debbie started her culinary career in the fast food circuit, quickly moving into a variety of management positions. In 1999 wanting to offer more, she and her Father chose to open their own café’ and catering business in White House, TN.  Since then she has obtained a B.S. in Culinary Arts Management, is a Certified Executive Chef through The American Culinary Federation, and holds a Professional Training SAS Certificate through Provincia di Terni, Regione dell’Umbria.

She spent over 3 months studying under and working with Chef Lorenzo Polegri in Orvieto, Italy. Chef Polegri, being the most celebrated European chef at the James Beard House, was integral in insuring that the knowledge Chef Sutton brought back to the states would be relevant and could be easily incorporated into her own catering business.

Catering has allowed Debbie to live her dream, with her love for people and food, with creativity leading the way. Her unwavering dedication to each client is something to be noticed.

Eric Logan Reed

CHEF DE CUISINE

Growing up in Chattanooga, TN, Eric began cooking on the countertop of his grandmother’s kitchen. Between her and his mother Diane, he became inspired by food from a very young age, constantly hovering around the kitchen for something to do and learn about. After attending a few culinary classes at Johnson & Wales in Charleston, SC at the age of 12, he found his calling in the hospitality industry.

A few years later he got his first restaurant job in Chattanooga at Easy Bistro, one of downtown’s premier restaurants where he found his passion in classical European cuisine. Upon moving to Nashville, Eric began attending the Art Institute of Tennessee where he won the Best Teen Chef Competition and began working at Park Café in the West Nashville/Sylvan Park area. It was in college where he met Chef Debbie Sutton and became inspired by her creativity and charisma.

Eric sought influence from the youngest three Michelin Starred Chef, Marco Pierre White, and the Godfather of Molecular Gastronomy, Ferran Adrià. Combining White’s Classical French Cuisine and Adrià’s Surreal Modernism, Eric is constantly studying and learning more and more about everything food related. Debbie Sutton and 8 Lavender Lane have been his outlet for creative expression through food.

Eric hopes to eventually bring the nouveaux riches of modern food and the classique food of Traditional Europe to a location in Nashville as a way expressing his culinary inspiration.

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