The Chef

06/15/2026

One of the hardest things to do is to break off the line to answer phones when we are already wrapped around to Keith St. I've searched high and low for options to fix that. We have officially partnered with Maple AI to bring you a fully automated call-in order system. Orders can be placed for pickup or delivery through 423-478-2668. This is absolutely amazing technology that changes the game for us. If you have any issues that arise, please PM me to address any concerns or betterments of the system. Also, if you would like to speak to one of us, just tell it to transfer you. The system can do anything we can do; for instance, if you want hotslaw on your chicken biscuit, boom. You got it! Welcome to 2026!

06/11/2026

Ever wondered what truly makes a historic diner in Tennessee feel legendary? It’s not just the old booths or the Tennessee-sized portions—it’s the steady, decades-long hospitality and the classic Southern favorites that show up day after day. At The Chef, you get that dependable Cleveland tradition for breakfast and lunch, plus regional touches like Hot Slaw that taste like home. If you love a diner with real history and real flavor, this one’s for you.

https://thechefofcleveland.com/historic-diner-in-tennessee/

06/09/2026

I sure do wish we could find our old Original Burger Chef sign to repurpose! Everyone has always told me they believe it met the landfill unfortunately.

06/09/2026

Andy Griffith playing, Biscuits being buttered, sausage sizzling on the grill. Man, it’s a good day! Come see us. 👨‍🍳

06/09/2026

Wanted to apologize for the drive-thru terminal issue we experienced over the past few days. We have now received a replacement and a backup unit, ensuring this issue does not recur. Thank you for your continued support and understanding.👨‍🍳

06/07/2026

Who likes fried mushrooms?? Coming soon!

06/07/2026

Do you know the key to the best chicken biscuits in the state, not just chicken, but any fried product? Of course, start with an excellent product and use pure tallow to fry. Both go an extremely long way, yet it's just part of the picture. Fryer maintenance is essential! In my opinion, fryer maintenance is the largest part of providing the cleanest possible versions of anything you fry. A Sunday boil-out is heaven for your customers on Monday morning. Frying in a pure stainless steel fryer with golden honey-colored tallow is far greater than using crusted-up black oil. So remember, class, monthly boil-outs are a minimum; bi-weekly is even better! Come taste the difference!

06/06/2026

We are accepting applications on Indeed for two more days. I will be lining up multiple interviews for early next week. If you know someone reliable, send them our way. Thanks! 👨‍🍳

06/05/2026

Glaze em up!

A1 burnt ends in their glaze phase, and heck yes, we got the Hot Slaw!

06/04/2026

Cleveland folks know the secret: when biscuit cravings hit, you go where the tradition still holds up. At The Chef, fresh biscuits come out like clockwork—soft, buttery, and ready to make breakfast feel like home, whether you’re feeding the family or grabbing something quick between shifts. It’s that same dependable Southern comfort and community pride you’ve trusted for years, not some trend that’ll disappear next season. If you’ve ever wondered why locals keep coming back for those biscuits and that classic diner vibe, this one’s for you.

https://thechefofcleveland.com/fresh-biscuits-cleveland-tn/