Now Hiring!Welcome To
The Cottage
Where Southern tradition meets elevated dining in the heart of Pigeon Forge, Tennessee. Rooted in the warmth and hospitality of the South, The Cottage offers a refined take on classic brunch and dinner favorites—crafted with care, locally sourced ingredients, and a dash of creativity. From golden buttermilk biscuits and bourbon-glazed entrées to hand-crafted cocktails, every dish is made to feel like home—just with a little more flair.
Our cozy, cottage-style setting is designed to make guests feel relaxed and welcomed, whether you're joining us for a slow morning brunch or an intimate evening dinner. Perfect for locals and travelers alike, The Cottage is a place to gather, savor, and celebrate the best of Southern flavor.
3215 Parkway
Pigeon Forge, TN 37863
Executive Chef
Jeremy Hemen
I'm a proud Alabama native who moved to Tennessee 14 years ago to join the team at Blackberry Farm, where I truly discovered the essence of farm-to-table cooking. That experience shaped my approach to food and sourcing, and I’ve carried those values with me throughout my career. No matter where I cook, I prioritize using ingredients that are as local as possible to the kitchen I’m in.
Back in Alabama, I had the privilege of working in several esteemed fine dining establishments, including the 360 Grille—a refined steakhouse with sweeping views of the Tennessee River—as well as Bottega and Highlands. Like many in the industry, I started out as a dishwasher what feels like a lifetime ago, and worked my way up to Executive Chef roles at a variety of hotels and restaurants throughout Knoxville, Sevierville, and beyond. Most recently, I had the honor of opening The Heirloom Room in Gatlinburg as their Executive Chef.
Throughout my journey, I’ve been fortunate to learn from and work alongside some truly talented chefs and hospitality professionals who invested their time in me. I take great pride in paying that forward—continuing to learn every day while mentoring others in a field that is always evolving.
Corporate Chef
Randall Roach
I’m a chef originally from Little Rock, Arkansas, where my passion for food started early—surrounded by a family of great cooks and a strong hospitality influence from my mom. In high school, I joined a ProStart culinary program, began competing, and started working in kitchens, where I met my first mentor.
From there, I trained in culinary school, staged at Alinea and Roister, and worked under incredible chefs like Joel Antunes at One Eleven and later at Manresa in California. Eventually, I joined the team at Blackberry Farm and Blackberry Mountain, where I served as sous chef and refined my style—rooted in Southern tradition, seasonal cooking, and a love for local ingredients.
My journey has been shaped by mentorship, curiosity, and a deep respect for the craft—and I’m always hungry for what’s next.