About & Team


About Ella's


Named for hotel co-owner Michael Hayes’s grandmother, Ella’s will pay homage to upscale southern cuisine, combined with modern vegetarian fare. Ella’s is a new American Bistro in SoBro, exuding southern hospitality for which Nashville is known. 


The dining room features an open kitchen which allows guests to feel the warmth and enjoy the smells of a working kitchen.


We are open for breakfast, lunch and dinner. Offering fresh ingredients, American classics, healthy vegetarian salads, daily roasts, a robust curated cocktail program and wine list will ensure an enjoyable experience for all of our guests.

Tiles in mint green

Team Ella's

Nicholas Hertel

Director of Food and Beverage


Nicholas Hertel is the Executive Chef at Ella’s on 2nd, in the Hyatt Centric Nashville.  He oversees the culinary operations for the restaurant, pool and banquets for the hotel.  Chef Hertel is in charge of all menu creations and preparations and overseeing daily supervision and training of restaurant staff.

A classically trained chef, Hertel mixes new contemporary ideas and flavors with fresh local ingredients.  He also works with local producers ranging from heirloom vegetables and meats from farms in the Nashville area, all which form the basis for his menus.

Taking a two year break again to travel the world, experiencing new and exciting food, culture and people. Once finished with travel Hertel found himself in Nashville working for local restaurant group Strategic Hospitality and holding the position of Executive Chef for the Hutton Hotel. 


Hertel holds a Bachelor of Business Administration degree from Lewis and Clark College in Portland Oregon and an Associate of Culinary Arts degree from Scottsdale Community College.

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Daniel Gargiulo

Assistant Director of Food and Beverage

Daniel has over 10 years experience in the hospitality industry. Before moving to the Nashville area, he spent most of his career in the fast paced atmosphere of New York City.


Daniel has held upper management positions throughout his career in a vast variety of establishments ranging from high volume bars and restaurants to fine dinning in Hotels.


During his most recent years at Soho House NY, he oversaw the food and beverage program for the hotel, fine dining restaurants, pool bar, lounge and events. Now joining the Ella's team in Nashville, he looks to combine the details of quality fine dinning with an atmosphere that everyone can enjoy.