Sam Jett Redefines ‘Luxury’ Fine Dining: Where Farmers Write the Menu

from The Restaurant Innovator · host FSR magazine

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.

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This episode is 22 minutes long.

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This episode was published on July 8, 2026.

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