Main Content Starts Here, tab to start navigating


a man looking at the camera

Chef Kristin Beringson joined Ellington’s Mid Way Bar & Grill as Executive Chef in October 2019.  Beringson began her culinary journey in 2009 when she made the bold decision to leave behind her career in retail management and pursue her dream of creating and inspiring in the field of culinary arts.  She attended the Art Institute in Nashville, TN.  While enrolled in school, she contributed to a number of restaurants in Nashville, before finding her way to Holland House.  Upon graduation, she was promoted to Executive Chef of Holland House, where she resided for nearly four years.  During her time there, she transformed what was known as a high-end cocktail bar to a sought after dining destination.  During her tenure here she had been recognized by not just national publications, but global as well, being quoted in a London Globe article about the up and coming food scene in Nashville.

Beringson made the decision to move on from the Holland House in August of 2014 to open City Winery, Nashville’s only full service restaurant, music venue, private events space, and working winery.  She then moved back to her fine dining roots in March of 2016, taking over as executive chef at Silo in historic Germantown, elevating the food for a little over two years.  In 2018, she began working for Seed Hospitality, to open The Green Pheasant as the Chef de Cuisine.  This concept pushed her culinary knowledge to embrace authentic Japanese cuisine. 

In November of 2014, she participated on an episode of Food Network’s “Chopped”, where she was victorious, and brought the title of “Chopped Champion” home to Nashville.   She has also competed locally in Nashville’s own Iron Fork competition.    

Beringson offers fresh and inspired flavors, with worldly ideas, which elevates her cuisine to that of a seasoned veteran.  She prides herself on the utilization of local and sustainable ingredients.  Beringson’s cuisine is characterized by classic French technique, elegant plating, a fondness for Mediterranean flavors, and an unwavering commitment to flawless execution. 

Personally, Beringson enjoys spending all of her free time with her two sons, Harvey and Oliver, as well as volunteering with charity organizations, like future farmers of America, Second Harvest Food Bank, and Hands on Nashville.