In this episode of "Oui, Chef," hosts Nicolas and Lucas interview Dennis Kelly, a Michelin Star restaurant owner and sommelier. The conversation delves into Dennis Kelly's experiences in the culinary world, his journey as a sommelier, and his insights into running a Michelin-starred restaurant ..read more

This week on the Oui, Chef Podcast, Nicolas and Lucas discussed the challenges of operating on Thanksgiving, expressing a longing for the fun camaraderie they've missed in their restaurant lately. They delved into their recent ventures, such as a bagel pop-up and a potential partnership providing French cuisine at LAX airport. Drawing parallels with Uber and Airbnb, they highlighted the importance of seizing growth opportunities and expressed gratitude for their restaurant's journey while emphasizing the need for continuous expansion and embracing new ventures ..read more

This week on the Oui, Chef Podcast, Nicolas and Lucas discuss running challenges in the rain, and the restaurant staff's adjustment to early winter hours. They share insights into a quieter week, early closures, and a small fire incident. Additionally, they announce December events, such as fried chicken dinners on Wednesdays and mussels on Thursdays ..read more

This week on the Oui, Chef Podcast, Nicolas and Lucas discuss their recent speech at Pepperdine University for the Investment Club, their fasting lifestyle, marathon training, and potential changes to their restaurant's lunch hours in response to evolving customer preferences and remote work trends. The conversation covers fasting, running, and restaurant challenges in today's economy ..read more

This week on Oui, Chef Podcast, Nicolas and Lucas travel to Napa Valley to celebrate Bouchon's 25th anniversary, reflecting on its significance in the restaurant industry. They discuss the differences between European and American restaurant management, emphasizing family involvement in Europe. The hosts address the impact of COVID-19 on the industry, sharing insights into their restaurant’s evolution, covering layout, menu, and staffing changes. Expressing optimism about positive trends and growth, they stress continuous improvement and adaptation. Nicolas and Lucas envision future changes, a ..read more

This week on the Oui, Chef Podcast, Nicolas and Lucas discuss topics related to restaurant service, focusing on the role of busboys and bussers. They explore the responsibilities of busboys in the United States and France, stressing their significance in the restaurant industry. They also share their experiences with busboys and illuminate their restaurant's youthful, passionate busboy team. Overall, the episode provides insights into bussers’ often-overlooked but essential role in the restaurant world, along with anecdotes and observations from Nicolas and Lucas ..read more

This week on Oui, Chef Podcast, Nicolas and Lucas discuss the after-work culture in the restaurant industry. They talk about how it's common for restaurant workers to have drinks together after their shifts, and this practice is prevalent in many cities. They reminisce about specific bars and experiences they've had after work, often involving late-night meals and drinks. They also touch upon the challenges of maintaining a healthy lifestyle and work-life balance in an industry where drinking is a common social activity. Overall, the conversation revolves around the social aspects of the resta ..read more

This week on Oui, Chef Podcast, Nicolas and Lucas reflect on the 4-year anniversary of Nicolas Eatery. They reminisce about their early days, the challenges they faced, and the growth they've experienced. They discuss the turnover of staff and the changing demographics of their customer base, noting the impact of COVID-19 on their operations. They also mention some business decisions they would have reconsidered and express their gratitude to their loyal customers. Overall, it's a reflection on their business journey, growth, and the evolution of Nicolas Eatery ..read more

This week on Oui, Chef Podcast, guests Steve and Claire join Nicolas in Lucas's absence. They discuss their experiences as frequent patrons of Nicolas Eatery, its food truck origins, and memorable dining moments. The conversation covers ongoing enhancements like the new rooftop area. Despite Lucas'sabsence, the episode is filled with lively anecdotes. Nicolas shares insights on restaurant management, customerexpectations, and community-building. Claire and Stevehighlight the inviting atmosphere that connects guests.The dialogue centers on the captivating dining experienceat Nicolas Eatery.&nbs ..read more

This week on the Oui, Chef Podcast, Lucas and Nicolas are joined by Philippe Sauriat, a passionate sommelier, who shares his industry background from busboy to sommelier, fueled by his family's wine background. They discuss his experiences at renowned restaurants like Chef's Table and the importance of service and ambiance in creating a memorable diningexperience. The conversation also touches on building a wine list that complements the restaurant's concept and dispelling misconceptions about wine varietals. Overall, the episodehighlights Philippe’s love for wine and the experiences that shap ..read more