After spending about 20 years in New York City, and making a name for himself at his Brooklyn restaurants Seersucker, Nightingale 9, and Wilma Jean (among others), Arkansas native Rob Newton returned to the South and took over the kitchen at Gray & Dudley in Nashville, Tennessee. While back in town for Heritage’s annual holiday gala, Rob made time to join Andrew for lunch and an interview. They discuss modern Southern food, how it feels to return to the South after so long in New York, and talk a little about Rob’s forthcoming debut cookbook. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!
After spending about 20 years in New York City, and making a name for himself at his Brooklyn restaurants Seersucker, Nightingale 9, and Wilma Jean (among others), Arkansas native Rob Newton returned to the South and took over the kitchen at Gray & Dudley in Nashville, Tennessee. While back in town for Heritage’s annual holiday gala, Rob made time to join Andrew for lunch and an interview. They discuss modern Southern food, how it feels to return to the South after so long in New York, and talk a little about Rob’s forthcoming debut cookbook.
Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!
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