Episode Details

In the first segment of a two-part podcast, executive chef Sam Jett shares how he and his team at the Michelin-recommended Audrey in Nashville are flipping the idea of “luxury” on its head. He explains why he rejects the standard fine-dining model by cooking entirely around what farmers are most excited about each week. Sam also argues why a humble Tennessee tomato has more "luxury" potential than French foie gras, and why he believes the most exclusive experience a restaurant can offer isn't imported caviar.