Karen Van Guilder Little is first and foremost a learner. She’s always had a passion for knowledge and taking classes “of any sort.” After earning her bachelor’s in Clarinet Performance and a master’s degree in Musicology, she moved to NYC where she worked for the American Society of Composers, Authors and Publishers and the Lincoln Center for the Performing Arts. While there, she did everything she could to learn about food, whether it was hosting a dinner party or eating at a new restaurant.
“I have always loved food and wine,” Karen explains. “I was the person who was talking about where to get our next drink and meal while out eating and drinking with friends.”
And it’s that love of food and learning that led her to dive into the hospitality profession: Ten years after moving to NYC, she became an innkeeper at a bed and breakfast in Pennsylvania. Then in 2013, she returned to Tennessee with her husband Andy Little. Together they helped to opened Nashville restaurant Josephine, for which Andy earned a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast.