Dot’s Story

Hot chicken has become a staple in Nashville and has gotten national recognition. When Russell and his wife, Sarah, decided to move to Fayetteville AR one of the biggest fears was not enjoying that fiery cayenne dry rub on fried chicken. So, in 2017 Russell and Sarah created Dot’s Nashville Hot Chicken! Sticking to the tradition of a cayenne dominant dry rub (extra hot) they bring some of the hottest chicken to the state. Burning your face but keeps you coming back for more because of flavor and the juicy, tenderness of the local chicken. Obviously, there are other options for the ones that can’t handle the true Nashville hot chicken.

When Dot’s was created there was a mission to bring with it from scratch, original, creative recipes using locally sourced ingredients as much as possible. All sauces and pickles are made in house, chicken is cooked to order, the sides and recipes are ever changing with the season or to make them better. Eating local has been a big focus at Dot’s and you can learn more about that in the eat local section where you can also learn about the farms we support.

Dot’s is committed to the environment and sustainability. All packing, portion cups, side bowls, and utensils are compostable and provided by locally operated Food Loops. Dot’s also works with the city of Fayetteville to turn your packing and any food waste from the truck into nutrient rich soil which is used to grow amazing local fruits and vegetables.

About the chef

Chef Russell has been working in kitchens since 2010. Getting started late in a kitchen career he took the opportunity to excel at what he loved to do the most, cook. He grew up visiting grandparents and great grandparents, working on the farm, learning about nature and canning not knowing how important it would become later in life. When Chef got in his first professional kitchen he was greeted by a team of amazing talents and soaked up every bit of knowledge as possible while studying Michelin level cooking on his own time. After some time at Cascades in Opryland resort Chef wanted to scale down the amount and focus more on technique. He staged at The Spence in Atlanta before becoming a lead at Silo in Nashville. Within two years he had moved to Chef de Cuisine at a local French restaurant. From then on Chef jumped from restaurant to restaurant learning how to make quality food anywhere he went.