Jacqueline Palladino’s culinary journey began 37 years ago as a pastry chef in New York City, where she honed her craft in some of the city’s most competitive kitchens. After developing her skills and reputation, she moved to Florida to be closer to her family, where she opened several restaurants in South Florida. Palladino’s next move was a position at Disney as the pastry chef for special projects at Epcot, where she worked on creating memorable culinary experiences for Disney guests.
While Palladino’s career was thriving, her daughter, Ashton Judy, was growing up immersed in the world of food. Though Judy never pursued formal culinary training, her upbringing alongside her mother provided an invaluable education—she knew what mise en place was as a toddler. By the time Palladino developed a cooking-with-kids program at Disney, Judy was already deeply involved, becoming her mother’s assistant and joining her at various events held in malls across the country. They even took their culinary skills to Disney cruise ships.
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For years, the pair had dreamed of opening a restaurant together. That dream materialized during a trip to London, where they stumbled upon Pick & Cheese, the world’s only cheese conveyor belt restaurant. Inspired by the concept, they decided to bring the idea to the U.S. but with their own twist, focusing on locally sourced, American-made products.
“I was a single mom at the time, and my daughters were older, so I was ready to move and have a fresh start somewhere,” Palladino says. “I wanted to do something different. When Ashton was in college in Nashville, I loved visiting. So when the opportunity came to start the concept there, it felt like perfect timing.”
The mother-daughter duo found the perfect location at the L&L Market in Nashville, Tennessee. This indoor market is home to a variety of locally owned and operated eateries and shops, making it an ideal environment for Culture + Co.’s emphasis on local sourcing and community. However, like many in the restaurant industry, Palladino and Judy faced delays due to the pandemic. The unexpected pause allowed them to fine-tune their concept and menu, experimenting with different cheeses and seasonal pairings.
Culture + Co. opened its doors in 2021, becoming one of Nashville’s most unique dining experiences. The restaurant features a rotating conveyor belt loaded with artisan cheeses and charcuterie, complemented by seasonal food pairings and a carefully curated natural wine list. At the heart of Culture + Co. is a commitment to showcasing locally-made products, particularly cheeses from local farmers.
“Creating a well-rounded experience for our customers was a top priority,” Judy explains. “We didn’t just want to offer great cheese and charcuterie; we wanted to highlight the farmers and producers behind the products. It was important for us to build relationships with our suppliers and ensure that everything we serve reflects the best of what American farms and artisans have to offer.”
The restaurant’s conveyor belt is the centerpiece of the open-concept dining room, where customers can see plates of cheese and charcuterie rotating beneath glass domes. Each dish is labeled with numbers and charms corresponding to the menu, which provides detailed descriptions of the products and their origins. Guests can enjoy their selections alongside a wine pairing, available either by the glass or in flights, allowing them to create their own customized cheese and wine pairings.
“Cheese and wine can be intimidating for some people,” Judy says. “We wanted to break down those barriers and make it a fun, approachable experience. The conveyor belt lets customers see everything before they order, which helps them feel more confident about their choices. At the same time, we’re providing them with an elevated product—something special that they can’t find at home.”
Despite the challenges of maintaining a menu that relies heavily on local farms and seasonal ingredients, Palladino embraces the opportunity to keep things fresh and creative. “The menu can change daily, depending on what’s available from our suppliers,” Palladino explains. “It keeps me on my toes, but it also allows me to showcase a wide range of products and experiment with different pairings.”
Past partnerships have included wild mushrooms from the Nashville Farmacy, Valley Milkhouse brown butter pumpkin bread with candied pumpkin seeds, and smoked chocolate fudge from FireFly Farms. These collaborations highlight the diverse range of flavors and ingredients available from surrounding farmers and artisans.
Culture + Co.’s open kitchen concept adds another layer of interaction between the chefs and customers. Palladino enjoys the opportunity to engage with guests, answering questions and offering insight into the dishes being prepared. “People love watching the process,” Palladino says. “When I’m preparing something like sautéed oyster mushrooms from Nashville Farmacy, people will gather around the kitchen to see what I’m doing. It’s a great chance to educate them about the ingredients and techniques we’re using.”
For Palladino and Judy, running a family business is both rewarding and challenging. They’ve spent a lifetime cooking together, and their partnership is a natural extension of that history. While the adage warns against bringing work home, the pair find that their shared passion for food makes it hard to avoid.
“We actually enjoy brainstorming together outside of work,” Judy admits. “When my mom is developing recipes, she has a shorthand that only I understand. We just get each other, and it’s incredibly fulfilling to see Culture + Co. succeed, especially knowing that we created it together.”
Looking to the future, Palladino and Judy have big plans for Culture + Co. They are exploring opportunities to expand within Nashville and potentially into other markets with similar customer bases. In addition, Judy is working on launching a packaged goods line featuring some of Palladino’s signature recipes, such as her crackers, shortbreads, and pecan candies.
“Expansion is definitely in our future,” Judy says. “We’re looking at different strategies to grow the business here in Nashville and beyond. We’ve also always dreamed of having a packaged goods line, and we think that’s a natural next step for us.”
For aspiring entrepreneurs, particularly those looking to break into the restaurant industry with innovative concepts, Palladino offers some sage advice: “Surround yourself with a strong team, both in and out of work,” she says. “We had an incredible contractor who taught us so much during the build-out of the restaurant. Everyone who’s worked for us has brought such positive energy. We even have a longtime family friend who recently joined the team, and it’s been so rewarding to serve our community together.”
As Culture + Co. continues to grow, Palladino and Judy remain focused on their original goal: to create an approachable, yet elevated dining experience that celebrates American artisans and local farmers. Their unique concept and dedication to quality have already made Culture + Co. a standout in Nashville’s vibrant food scene, and with expansion on the horizon, their journey is just beginning.
