Fanciness involves a lot of things, some of them tradeoffs. I like the whole white-tablecloth experience, but I suspect it's not where a chef who wanted to focus singlemindedly on cooking to the exclusion of all else would end up.
It is the height of their craft nonetheless, if not for anything but having more money for ingredients. All the great chefs say that a great meal starts with selecting the best ingredients for it. You can be the best chef of the world but unable to do baked beans and cheese justice, if that is all you have access to.