Chef Will Copeland’s culinary story began in the unassuming kitchen of a small, 40-seat Italian restaurant just outside Nashville, Tennessee. It was there, as a dishwasher, that he took his first steps into the world of food—a journey sparked by his older brother, who worked at the restaurant and helped him land the job. Llittle did he know that this modest start would ignite a deep passion for cooking that would come to define his life.
After working in various kitchens across Tennessee, he decided to switch things up and made his way to the coast. In 2009, he found himself at Osteria Cicchetti, under the mentorship of the Ash Aziz. After a brief hiatus in 2011, he returned to the restaurant in 2012 and has remained a part of the team ever since. In 2016, he took on a new challenge as Executive Chef at Circa 1922, where he continues to thrive. Here, Chef Copeland relishes the opportunity to keep a seasoned restaurant relevant and vibrant while honoring the classic dishes that evoke nostalgia for so many. For him, it’s all about embracing the challenge and pushing the boundaries, all while staying true to the roots that first inspired him.
What makes Circa 1922 unique?
This February, we are celebrating our 25th anniversary. So that is quite the feat! I'm so excited to be a part of the history of this restaurant. The dark wood and rich tones of this restaurant make for a great intimate night out. There is so much history in the building and Ash has done a great job of preserving its unique feel.
How would you describe the food you like to cook?
Circa has had some evolution in its menus, it’s been eclectic, worldly, tapas, and much more. But in recent years, our core principle surrounds taking traditional dishes and elevating them to a modern experience. If you focus on the ingredients and keep things simple, and in season, you can’t lose.
What motivates and inspires you as a chef?
Almost anything. I love fresh ingredients and cooking with the season. I absolutely love seafood. Luckily, there is an abundance surrounding us here on the coast.
What might diners not know about you?
I’ve played in bands since I was a teenager, and love making noise with my friends.
Favorite dish on the menu?
I love our Beets and Burrata dish. We get a locally made Burrata from a company called Siano out of Charlotte, they make it fresh as soon as we order it. It is paired with some roasted golden beets, a red beet vinaigrette, and black walnuts.
What’s your favorite local produce and how do you use it on the Circa 1922 menu?
Our friend Joe Choi from Wholesome Farms grows oyster mushrooms for us. They are the best there is. He takes great pride in what he does, so we try our best to highlight their beauty.
Favorite foodie city?
My hometown of Nashville has become quite the hotspot recently. I love going back home and seeing what’s new!
What’s your all-time best comfort food?
My mother's pot roast, and yeast rolls. It’s the ultimate nap fuel.
3 Songs on your current playlist?
What advice do you have for home cooks?
Mise En Place. And don’t be afraid to make mistakes.
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