Hospitality Mavericks Podcast Show · 2026-05-28 · 51 min
In this episode, Michael speaks with chef Sam Jett about building restaurants that serve communities, people, and the planet. Sam shares how he shifted from a planned healthcare path into cooking, credits McDonald’s for teaching standards and systems, and recounts formative time in Copenhagen kitchens including Relæ and Noma. After years as Sean Brock’s right-hand leader across multiple brands, Sam took over Audrey and refocused it on Appalachian heritage: removing luxury imported ingredients, tightening sourcing “guardrails,” and adopting a zero-waste mindset. He describes a network of about 26 regional farms/producers supplying roughly 95% of the menu and a CSA-style budgeting approach where farmers send what they choose, including imperfect crops that the team transforms using the restaurant’s lab. Sam explains making the economics work through circular “mini-ecosystems” and multiple revenue streams, and emphasizes relationships and trust as the core leadership principle.
#326 Tom James Managing Director at Bill's - Putting Guest Happiness at the Center70 / 100
#325 Stephen Logue Consultant at Hospitality Blueprints - Why Cleanliness and Service Can Beat Food
#323 Alexander Kjerulf Chief Happiness Officer at Woohoo Inc. - Stop Putting the Customer First
#322 Graziano Cocco Performance Mental Coach - Lessons from Elite Sport for Hospitality Leaders
#321 Anthony Collins Founder at Work Better Studio - Lean Thinking in Hospitality: Fix the System, Not the People