Celebrated Nashville chef Sean Brock picks restaurant world MVPs for his four flagship restaurants, including Jason White from Noma and Eleven Madison Park’s Matthew Daeley (Via EaterNashville)
and Audrey Head of Research & Development. Eater recently chatted with both to learn more about how they’ll work with Brock, what they’re loving eating in Nashville so far, and what they’re most excited aboutMatthew Daeley will oversee teams for both destinations within Audrey — downstairs, where an American Southern comfort food menu changes daily , and upstairs in the tasting-menu-only room that uses those rare and regional ingredients in a modern context.
M: The transition has been far more seamless than I expected. I feel the main reason for that is just how nice everyone is. There is a sense of community here that is really unique. It seems like everyone is watching out for each other, rooting for each other to succeed, and it is all truly genuine. It is such an accepting and inviting city which makes it easy to feel at home.M: The most memorable meal I’ve had since moving here was at Arnold’s. Sean took me there on my first day.
White began his career in kitchens in San Antonio and Austin, eventually traveling as a fermentation resource and consultant for restaurants, distilleries, and more across Texas.Before joining the team at Audrey, White was a member of the research and development and fermentation team at Noma, the world-renowned two-Michelin-star restaurant run by Chef René Redzepi in Copenhagen, Denmark.
J: The incredible story of seed saving and agriculture in the South and the diversity of culinary traditions region to region. With all the history here there is still so much to learn and a huge responsibility to teach.You’ve obviously recently spent time in much larger cities - how has the transition been to Nashville?
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