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 memorable meals. Opening J.C. Holdway in his hometown had long 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. ​ Since opening, the restaurant has received national recognition from publications including Eater, Esquire, and Garden & Gun, attention that encouraged the team to continue refining a thoughtful, regional approach to cooking. In 2025, J.C. Holdway was named one of The New York Times “50 Best Restaurants in America” and was recommended by the MICHELIN Guide. Chef Joseph Lenn was a 2026 James Beard Award semifinalist for Outstanding Chef, reflecting the restaurant’s continued focus on consistency, craft, and hospitality. ​ The restaurant’s wood-fire approach pays tribute to old-world methods and the traditions of rural Appalachia, while utilizing modern wood-fired techniques. Chef Lenn believes that cooking with live fire brings depth and character that cannot be achieved without it. ​ 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.