ABOUT THE BACK 40 RESTAURANT IN NASHVILLE
WHERE MODERN AMERICAN MEETS SOUTHERN SOUL
A CULINARY TRIBUTE TO GENERATIONS OF RANCHERS AND FARMERS
Discover exceptional cuisine at our restaurant near Nashville’s Entertainment District on Broadway. Enjoy relaxed, low-key entertainment that captures the bonfire spirit while savoring an exquisite breakfast, lunch or dinner and handcrafted cocktails.
Food Menu
farm-to-table freshness, where classic flavors meet modern culinary artistry
OUR CULINARY ARTISAN
Chef Baez’s culinary journey began humbly, washing dishes in a university dining hall during high school. After exploring different jobs in chain restaurants and local diners, he discovered his passion for cooking and enrolled in the Le Cordon Bleu program at Texas Culinary Academy, graduating in 2005.
His career took off when he joined Roy’s Hawaiian Fusion in Austin, quickly rising to Sous Chef before relocating to various locations, including Las Vegas. He then spent seven years with Tommy Bahama, enhancing kitchen operations and the culinary training program.
In 2020, he opened El Dorado Cantina’s second Las Vegas location but sought new opportunities amid the pandemic. A chance meeting with Wayne Dice led to his role as Director of Operations at The Stove, a renowned Vegas brunch eatery. Wayne Dice proposed a partnership for The Back 40 in Nashville, which Chef Baez eagerly embraced.
Currently based in Las Vegas, Chef Baez oversees restaurant ventures for Celebrity Chefs Susan Feniger and Mary Sue Milliken. When not in Nashville, he crafts modern Mexican cuisine at Border Grill in Mandalay Bay Resort & Casino or at fast-casual brand spin-offs in Allegiant Stadium and T-Mobile Arena.
