Bald Headed Bistro Announces New Vice President

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Bald Headed Bistro Chief Manager Will Jones announced this week that General Manager Josh Weekley has been promoted to executive vice president and operating member of the restaurant located in Cleveland, Tennessee.

Josh Weekley has been promoted to executive vice president of the Bald Headed Bistro

Josh Weekley has been promoted to executive vice president of the Bald Headed Bistro

A night at the Bald Headed Bistro is a dining experience unlike any other

The Bald Headed Bistro - one of America’s most prestigious restaurants – recently announced that its general manager has a new title.

Bald Headed Bistro Chief Manager Will Jones announced this week that General Manager Josh Weekley has been promoted to executive vice president and operating member of the restaurant located in Cleveland, Tennessee.

“Josh was with the Bistro when we opened the doors for the first time in 2004 and he is responsible for much of the restaurant’s success,” said Jones. “I am confident that in his new role Josh will guide this great restaurant to even greater heights.”

Located at 201 Keith St. in the Village Green Town Center, the Bistro has become known in recent years for more than its upscale food and drink – the Bistro is also a favorite with some high-profile celebrities.

While the most recognizable visitors to the Bistro were the cast of the popular television program, “Leave It to Beaver,” other notables include Peyton Manning, Pat Summitt and Phillip Fulmer.

Weekley says he and Jones have been asked to open other Bistro locations in places such as Nashville and Los Angeles, but there are no current plans to broaden the hotspot’s culinary focus outside of Bradley County.

Weekley says quality ingredients are key to the Bistro’s popularity.

“From day one, Allan and I have agreed that only the best ingredients, including prime grade meats, or meat that represents the top 1 percent of the cow, are served,” he says. “We also offer an exclusive Bone-In Filet available in only one other place, which is the Blackberry Farm in the Great Smoky Mountains. You just can’t get that at any normal restaurant and that’s why we have legions of fans across the nation.”

Weekley says the filet is prime tenderloin rubbed down with a secret blend of herbs and spices and then placed on a hickory, wood-fire rotisserie for 45 minutes. The tenderloin is then cut into 6 or 8-oz. portions, placed in a double broiler and cooked to a guest’s specifications. The filet is topped with beurre monte prior to serving.

While at the Bistro, Weekley oversees the restaurant’s executive chef, William “Bick” Johnson, who draws as much fanfare as many of the celebrities who dine at the restaurant.

Johnson formerly served as executive chef for a Caribbean restaurant on the island of Saba in the Dutch West Indies and has also helmed kitchens in British Columbia, Seattle, and San Francisco.

“A night at the Bald Headed Bistro is a dining experience unlike any other,” said Weekley. “We take pride in our guests enjoying a full-range of senses, from the unique western ambiance of the Bistro to the elegant dishes carefully crafted by our executive chef and staff. It has been a pleasure serving the Cleveland area – and the rich and famous - for almost a decade.”

The Bistro’s full menu is available online at http://www.baldheadedbistro.com.

The restaurant’s reservation line is 423-472-6000.

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Toby Pendergrass
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