Foodsmith/David Leathers @ Mobile Restaurant working exclusively for one table serving up to 14 guests. This chef inspired dining experience is truly unique – bringing the restaurant to you!

Mobile Chef David Leathers is based out of Nashville, serving the Mid-South and beyond!

I’ve been following the culinary journey of Chef David Leathers since it began in Itawamba county with his family’s BBQ restaurant. Since then, he’s attended culinary school and traveled the U.S. and abroad honing his skills and acquiring knowledge from fellow chefs.

Once returning, he established Forklift Restaurant in Tupelo, then eventually headed to Nashville for his next big adventure in the culinary world.

Not long after settling in Nashville, David brought his vision of “Chef for Hire” to fruition and FOODSMITH was born! It’s a mobile restaurant concept “Chef Trailer,” with the kitchen working exclusively for one table with the maximum capacity of 14 guests. Now he can bring his wealth of experience and skills to you, focusing mostly on private dinners at your location.

David says “Foodsmith focuses on smaller personalized, multi-coursed dinners which provide the opportunity to customize, ranging from a craft plated, multi-course, progressive dinner to a mixer with paired food to an intimate farm to table dinner.

We can create a high-end dining experience that perfectly fits the taste and personalities of you and your guests. The food is a stage to entertain, educate, and connect you and your guests, creating an unforgettable experience that will be remembered for years to come!”

Although their services is primarily for private events, David recently started offering select dates and locations for the public. Now individuals from one up to fourteen can enjoy the FOODSMITH experience!

Their recent trek to Tupelo had a sellout crowd with all 14 reservations filled! I’m told that in September, there are openings for two private events and one public dinner by reservation in Northeast Mississippi. Possible dates for private events are 9/21 and 9/23. The next public event (probably in Tupelo again) may be 9/22.

The price per person depends on many factors from travel expenses to menu options. If you are interested in an upcoming public event or would like to have a private dinner with up to 14 of your family and friends, message David for a consultation, reservation, or more info.

With all my eating out adventures, this was a very unique experience! When placing your reservation for a public event, the menu is not disclosed until it is being served to the table. You do however, need to disclose in advance any dietary restrictions, so to adjust you experience accordingly.

The dinner I attended was all inclusive , except drinks are BYOB for alcohol. Water is provided, and any drink you may bring is served and refilled by the staff.

During our 7 course meal, David would share the farm to table history and sometimes the process taken to create each meal set before us. Or as I like to call it, Dinner and a Show! I LOVED the interaction between the Chef and guests throughout the night. I really appreciate the secrecy surrounding the menu in hindsight, because each course had its own WOW moment.

Our 7 course meal:

🔥Farm fresh deviled egg + pork belly + watermelon rind pickles

🔥Compressed watermelon + burrata + Benton’s ham + micro collards

🔥Black eyed pea grits + braised pork + collard green pesto + crumbled cornbread + whiskey barrel aged sweet potato hot sauce

🔥Romaine + white bbq sauce + parmesan + heirloom tomatoes + charred okra + cornbread crumbs + fried black eyed peas

🔥Stone ground grits + pimento cheese + sautéed gulf shrimp

🔥Bear Creek Farm filet + golden potato purée + blue oyster mushrooms + whiskey brown gravy

🔥Chocolate tart + cornmeal shortbread + Bourbon caramel + cream + berries + crumbled milk

Each and every bite was an Mmmm moment. And seeing David whip out the blow torch and began charring lettuce was exhilarating and quite the show!

David understands that we eat with our eyes first. He didn’t just serve us something to eat, it was a sensory experience that involved sight, smell, taste, and touch.

Food is not just about satisfying our physical hunger. It can also nourish and feed our souls. Knowledge about the food we eat can give us a deeper appreciation and understanding of the culture, history, and people behind it. Knowing where our food comes from, how it is grown, and the different ways it can be prepared can enhance our enjoyment and enrich our lives.

If you are like “WOW, I’ve gotta experience this for myself!” Then don’t wait! Message David Leathers on Facebook, or email at david@foodsmithnashville.com. Reserve your spot today and tell them I said hey! Happy Trails!!

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