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m o l l y m a r t i n                                                     

Born and raised in coastal Mississippi, Molly Martin discovered her love of food when she was gifted a cookbook on her 13th birthday, and promptly prepared a four course meal for her family. Martin moved to Tennessee to attend college at Sewanee and began working in hospitality at the university coffee shop. She then migrated to Nashville after graduation to pursue music, and her creative energy and love of people drew her back into hospitality. She worked front of house for four years before moving back of house, and she’s been in the kitchen ever since.

As a culinarian in Nashville, Martin has worked with some of the most well-regarded chefs in the industry – Tandy Wilson, Vivek Surti, Lisa Donovan, and Laura Wilson. Martin also spent a month in London staging and learning from famed chef and cookbook author Yotam Ottolenghi. Her experience further includes operations management with Nashville-based restaurant group Strategic Hospitality, as well as launching the opening culinary programs at Salt + Vine and Bar Luca.

Martin started Juniper Green in 2017 after she realized how much she enjoyed being a part of the milestone moments in people’s lives. As Nashville’s dining scene and palate grew more diverse, she believed her style of cooking and presentation would add something unique and contemporary to the landscape. Juniper Green draws inspiration from local ingredients and global flavors to create dynamic, high quality food to accompany all of life’s memories. Their experience in co-creating exquisite and meaningful events led Martin and her team to expand their focus beyond food + service; in 2021 they took over operations of an historic schoolhouse venue set on picturesque farmland in Bells Bend, where they look forward to welcoming guests for many years to come.