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Isnardo Castro

Sous Chef

Chef Isnardo Castro brings 20 years of culinary experience to his role as Sous Chef at Franklin's Bestia Mare, the new concept by Executive Chef Frank Pullara. Castro's intensive background in the culinary industry and years of collaborative leading play an integral part in the new concept, bringing superb management expertise with quality customer service to the forefront of his leadership. 

Born in Mexico and raised in Washington State, Castro attended Florida Southwestern State College to pursue his Associates CEC Degree, along with a certification in food and beverage management. Dedicating himself entirely to the industry, Castro began his career in hospitality In Naples as a line cook at Campiello in 2003. Later, he became the Chef de Cuisine at Grey Oaks Country Club and quickly rose in rank to sous chef. It was his fateful role at Osteria Tulia Line where he met Bestia Mare owner and Executive Chef Frank Pullara, and while he continued to work at some of Naples' finest establishments, he eventually found himself moving to Tennessee to work with chef Pullara once more. 

Now as Sous Chef at Bestia Mare, Castro is responsible for working closely with Chef Pullara in managing personnel, crafting innovative offerings, and executing menus for the concept that blends coastal classics with modern inspiration, bringing his dedication to the craft and his passion for locally sourced and sustainable ingredients to the restaurant’s upscale seasonal menus and offerings. 

While not cooking, Castro enjoys spending time with his family outdoors and watching his four children play sports.