Meet Nashville’s Jess Lambert, Chef de Cuisine at Etch!
If you've ever eaten at etch, you know we mean it when we say that Jess Lambert is a rockstar! Learn more about her culinary influences, the new etch location coming to The Factory at Franklin, and more. Image: StarChefs
Jess Lambert has made a name for herself in the Nashville restaurant scene as Chef de Cuisine at Deb Paquette’s renowned eatery, etch. A new mom preparing to open a second etch location in The Factory at Franklin, Jess is busier than ever. We caught up with Jess to learn more about her culinary influences, plans for the new etch, and her favorite spots in Nashville.
What inspired you to become a chef?
It is a career with a nice mix of science and art, and that really appealed to me.
What are your earliest childhood culinary memories, and what dishes influenced you most?
My dad used to drag a chair up to the counter for me to stand on to prep while we cooked, and he would call me his sous chef. One of my oldest memories is being perched on that chair, learning to peel and devein shrimp. We would make any number of shrimp dishes from an old traditional Chinese cookbook that my dad and I liked the best.
What can we look forward to at the newest etch location at The Factory?
First, the roasted cauliflower will be on the menu! That has been a huge crowd-pleaser since the early days of etch, so we are going to be serving that in Franklin as well. For guests who have dined at our Nashville location, we want to find the balance between familiarity and a new dining experience when they come to our Franklin spot.
The menu will share the global inspiration, bold flavors, and seasonal focus, but the space itself will have a different aesthetic that is more aligned with the overall vibe of The Factory. I’m excited to learn more about the preferences of the Franklin guests and see how the menu evolves, meet our regulars, and become an ingrained part of the Williamson County community.
What is your favorite dish you’ve ever created, and what’s your favorite dish on the current menu?
I usually prefer dishes that other people have created, but currently, on the etch menu, I really like our vegetarian Bastilla dish. It is a dish that I created, and it’s a very loose interpretation of a traditional Moroccan dish with spiced butternut inside of pastry and a harissa carrot slaw on top.
What are your go-to comfort foods?
A B.L.T sandwich with a really good tomato on it is something that reminds me of Saturday mornings in the summertime growing up. I really start to anticipate eating one as soon as summer is on the horizon every year.
What is your proudest career accomplishment thus far, and what’s on the horizon?
The answer is the same for both questions: I’m so excited to open the new Franklin etch location!
In your opinion, what is the most challenging aspect of the hospitality industry?
I know this is the issue everyone in the industry will cite, but staffing is the most challenging thing right now.
What do you wish people knew about being a Chef de Cuisine that most don’t?
It is not very glamorous. The hours are long, and it is more about balancing cooking and management than it is about getting to be creative and cook what you love all the time. I love it, but finding a work-life balance can be very challenging.
What is the best piece of advice you’ve ever received?
Done is better than perfect.
Outside of faith, family, and friends, what three things can’t you live without?
Good books, sharp knives, and refreshing Icees.
Lightning Round!
Last memorable meal?: My husband and I eat at Edessa on Nolensville Pike pretty frequently. We usually eat the “Kebab Festival” when we are there with friends. Everything on the menu is great.
Favorite place to grab a coffee or a cocktail?: I like Crema downtown for coffee.
What would we be surprised to learn about you?: If I could do any other job, I would be a Latin professor.
Current favorite ingredient or spice?: I’ve been hitting the ras el hanout pretty hard. I need to give it a rest.
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Jenna von Oy Bratcher
Jenna von Oy Bratcher is StyleBlueprint's Associate Editor and Lead Nashville Writer. The East Coast native moved to Nashville almost two decades years ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.