Wild Ginger

Where East meets West, FUSION is a unique form of modern cuisine first popularized in the United States and Australia, but now infiltrating all regions of the world. FUSION cuisine incorporates distinct elements of various regions of the world. Wild Ginger offers FUSION in a Pacific Rim style, blending seasoning and cooking methods from various countries around the Pacific Rim with the rest of the world. Wishing to grant guests a total dining experience, owners Andrew Siao and John Chen developed a one-of-a-kind ambience to give guests a glance inside traditional Pacific Rim dining, while maintaining a contemporary Cool Springs vibe. The relaxing outdoor patio overlooking an infinite pool is not only one of the most popular places to dine in Nashville, but is also home to live bands throughout the spring, summer, and fall seasons. An open kitchen and sushi bar allows guests a firsthand look at the delicacy behind preparing each dish. Floor-to-ceiling windows next to a peaceful pool along with areas for private dining round out the unique dining experience at Wild Ginger. When Cornell hospitality graduate Andrew Siao met restaurateur John Chen, it was a business partnership destined for success. John, the former owner of Grand China in Bellevue, in search of a qualified and compatible business partner, met Andrew at church. The two put their different talents together to form what is now the most talked about dining experience in Cool Springs. Andrew handles the business aspect of the restaurant, and John, with the help of his family, handles the day-to-day operations of the restaurant. Johns son and graphic design graduate, Steven Chen, was crucial in creating the look and brand of Wild Ginger, and takes the lead in creating an original and attractive presentation for every entrée and sushi dish. Ten-year veteran Malaysian chef (and Johns son-in-law), Ken Teoh, leads the kitchen team in creating some of the most innovative menu items known to the southeastern United