The Story Behind J.C. Holdway

OUR STORY

J.C. Holdway is named in honor of Chef Joseph Lenn’s late uncle, Joseph Charles Holdway, known to the family as Uncle Joe. A lifelong bachelor who loved good restaurants, he returned only to the places that offered exceptional experiences. His appreciation for quality and hospitality shaped the way Chef Lenn views dining and inspired the restaurant that now carries his name.

Chef Lenn’s passion for cooking began as a teenager, learning from his grandmother and mother and listening to Uncle Joe’s stories of meals throughout Knoxville. Opening J.C. Holdway in his hometown had always been his goal, and he is grateful to cook for the city that raised him and to work with local producers whose ingredients define East Tennessee.

In the early years, the restaurant received national attention from publications such as Eater, Esquire and Garden & Gun, support that encouraged the team to continue shaping a thoughtful and regional approach to cooking. In 2025, J.C. Holdway was named one of The New York Times “50 Best Restaurants in America,” a recognition that reflects an ongoing commitment to careful cooking and Southern hospitality.

The restaurant’s wood fire approach pays tribute to old world methods and the traditions of rural Appalachia. Chef Lenn believes the flavor of wood fire cannot be recreated by modern equipment, and it brings depth and character to the dishes we serve.

Our intention at J.C. Holdway is to offer a warm and memorable experience for any occasion, whether guests are celebrating a milestone or enjoying a quiet evening. We hope the experience is one Uncle Joe would have returned to again and again.

OUR SPACE: THE DAYLIGHT BUILDING

The restaurant sits in a corner storefront that has been part of Knoxville’s daily life since the Daylight Building opened in 1927. One of the first businesses to occupy this space was The C.F. Johnston Paint Company, whose sign once stretched across the storefront in the same place guests enter today. By the early 1930s the corner housed a Western Auto store, serving Knoxville with hardware, bicycles, and house paint for decades. Nearly a century later, the same tall windows, brickwork, and industrial details remain, now framing an open kitchen and wood-fired hearth. Cooking here connects us to the building’s long history of craft and commerce, and to a corner of downtown that has welcomed Knoxville residents for generations.

"UNCLE JOE" HOLDWAY

Joseph C. Holdway grew up during the Depression, served in the United States Army during World War II, and graduated from the University of Tennessee. He enjoyed a long career in accounting with AT&T and South Central Bell. Standing 6' 4" tall, with a generous spirit and a memorable presence, Uncle Joe was known for greeting family and friends with a joke, a small bottle of Coke, and a guaranteed good time.

He had no interest in cooking and dined out for nearly every meal, becoming a regular at restaurants that treated him well and delivered consistent quality. His loyalty to the establishments that earned his trust is a lasting reminder of what hospitality can and should feel like. His example continues to inspire our team at J.C. Holdway as we strive to create an experience that is welcoming, thoughtful, and unforgettable.

HOSPITALITY PHILOSOPHY

Hospitality at J.C. Holdway begins with a simple goal: to make guests feel comfortable and cared for. We work each day to create an atmosphere that reflects the warmth of East Tennessee. Our team approaches service with attention and sincerity, offering a thoughtful experience without formality or pretense. We believe that hospitality depends on how we treat one another behind the scenes, and when the team feels supported and respected, that feeling naturally reaches the dining room.

SOURCING & APPALACHIAN ROOTS

Our cooking is shaped by the land, traditions, and foodways of Appalachia. We work closely with farmers, millers, and producers throughout East Tennessee whose grains, vegetables, and meats define our menu. These relationships allow us to cook in a way that reflects the rhythm of the seasons and honors the people who grow the ingredients we rely on. Many of the flavors we use come from childhood memories and regional heritage. Our goal is to serve honest food that respects our ingredients and celebrates the place we call home.

COMMUNITY & EDUCATION

Knoxville has supported us from the beginning, and we remain committed to giving that support back. We work with the Women’s Fund of East Tennessee and support local arts organizations including the Knoxville Symphony and the Knoxville Opera. We also partner with the University of Tennessee through student culinary events and etiquette dinners that prepare business students on scholarship for their professional lives. These relationships keep us connected to our community and remind us that a restaurant can make a meaningful difference beyond its dining room.

CHEF'S APPROACH

Chef Joseph Lenn’s cooking is guided by respect for ingredients, trust in the seasons, and a desire to let the food speak for itself. His approach blends the traditions he grew up with in East Tennessee and the techniques he learned in professional kitchens. He works closely with his team each day, tasting, teaching, and refining dishes together so that each plate feels balanced and purposeful. He believes the best kitchens are built on mentorship and shared pride, and that great food comes from cooks who care deeply about what they are creating.