Explore every episode of the podcast Oui Chef Podcast

 This week on Oui, Chef, Lucas and Nicolas welcome guest Chef Andy Allo. Andy reflects on herCameroonian roots and how they shaped her deep passion for food. As they explore the challenges of the restaurant industry and balancing creative ambitions, a common thread of resilience and mindfulness emerges. Andy is excited to highlight Cameroonian cuisine through our upcoming pop-up, eager tointroduce its flavors to a wider audience.

On this week's episode of Oui, Chef, Nicolas shares his decade-long journey of writing and publishing his book, revealing both the emotional highs and lows. He and Lucas also discuss the challenges of running a family business, including financial struggles and the closure of their Malibu location, emphasizing the need for persistence and honesty in overcoming these obstacles.

Nicolas and Lucas shared updates:Nicolas Eatery closed in Malibu, Deux Bistro opened in Woodland Hills, and a new Nicolas Eatery will launch in The Beverly Center, Beverly Hills. They discussed past financial challenges, relocating, and emphasized adaptability, self-care, and building a strong team for success amidst adversity.

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.

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.

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.

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.

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, acknowledging challenges and required investments.

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.

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 restaurant business and the rituals that come with it.

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.

This week on Oui, Chef Podcast, Nicolas and Lucas discuss Lucas’ recent vacation to France. They talk about the different styles of eating and dining, noting the Italian influence and how restaurants are set up for both dining and drinking. They mention the local wine options and the affordable pricescompared to their usual experiences. They highlight the need for breaks and vacations to recharge, especially after working long hours for extended periods. Nicolas and Lucas alsodiscuss their efforts in marketing and increasing awareness, their catering services, and the challenges and rewards oforganizing events.

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. 

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 shaped his career.

This week on the Oui, Chef podcast, Nicolas and Lucas share their experiences at Nicolas Eatery, discussing the challenges of managing and serving with a limited staff. They emphasize the restaurant's increasing popularity and positive customer feedback. The conversation covers community recognition, the restaurant's evolution, dining experiences in France, and the importance of wine sales. They reflect on the pressures of running a restaurant and the constant need for adaptation. The episode concludes with a casual chat about their upcoming day off and their overall reflections on the culinary industry.

This week on the Oui, Chef podcast, Nicolas and Lucas discuss the daily challenges of running Nicolas Eatery, including weather, staffing, and business operations. They emphasize effective communication and organization within therestaurant, even using walkie-talkies. Despite obstacles, they remain optimistic and satisfied with their evolving team and positive customer feedback. Join them for a behind-the-scenes look at the restaurant world, showcasing both its struggles and rewards.

This week on the Oui, Chef podcast, Nicolas and Lucas discuss their experience of opening the Nicolas Eatery Rooftop! They reflect on the hectic but exciting process of opening therooftop and quickly adapting to the changes. They talk about the challenges they faced in terms of staffing, communication, and logistics. Despite the initial chaos, they express pride in their team and their ability to handle the demands of the busy service. They also discuss future challenges and possibilities, including the need for more staff and the potential for further expansion. Overall, they are optimistic and confident in their ability to navigate whatever comes their way.

This week on the Oui, Chef podcast, Nicolas welcomes listeners and praises his son Lucas, a crucial part of Nicolas Eatery. Nicolas admires Lucas' leadership skills, dedication, and hospitality, which have positively impacted the restaurant's success. Nicolas values his strong father-son collaboration, with Lucas being both involved in operations and serving as the public face of the establishment. He appreciates Lucas' work ethic, expertise in cocktails, and decision-making abilities. Nicolas concludes by expressing gratitude for Lucas and encourages listeners to connect with him to recognize his remarkable contributions.

This week on the Oui, Chef podcast, Nicolas and Lucas reflect on their marathon experience, discussing thechallenges they faced and their plans for their next race. They also highlight the restaurant's progress and plans to open a rooftop bar, including final inspections,preparations, and menu creation. Contemplating outdoor dining logistics and the rooftop's potential for lunch service, they reveal their intention to host a cocktail party for the community introduction. They express excitement for the future and a steadfast determination to persevere.

This week on the Oui, Chef podcast, Nicolas and Lucas discuss a busy week serving numerous customers and share plans for a rooftop area and the potential impact of a new French restaurant. Nicolas reflects on his book writing process and experiences in the Navy, Monaco, and London, highlighting challenges faced by French workers. They also compare fashion between Los Angeles and France, reflecting on the relaxed vibe in LA and thesignificance of dressing up in France, while expressingenthusiasm for future endeavors and customersatisfaction in the evolving food scene.

This week on the Oui, Chef podcast, Nicolas and Lucas talk about their busy week ahead in the restaurant industry, including setting up a corporate retreat and preparing for Mother's Day. They also discuss the after-work culture of drinking in restaurants and how it has become a thing. The conversation shifts to the recent profitability of the restaurant and how it feels good to see their hard work paying off. They end the episode by discussing thechallenges they have faced, including having to closethe restaurant due to a broken water pipe.

This week on the Oui, Chef podcast, Nicolas and Lucas recount a frustrating night with food issues, missing silverware, and guests requesting table clearance. They discuss the importance of staying focused to avoid customer dissatisfaction and reflect on the challenges and rewards of the industry. They conclude by exploring how to use bad service experiences as learning

This week on the Oui, Chef podcast, Nicolas and Lucas reflect on their recent shift at a restaurant where they managed to serve more customers and make more money despite working long hours. They delve into the intricacies of running a successful restaurant, including staffing and the unpredictable nature of the business. The two also explore the idea of adding more seafood options to the menu, while highlighting the challenges of balancing labor costs with the need for additional staff. The podcast concludes with a reminder of the significance of open communication between guests and staff to create a memorable dining experience.

This week on the Oui, Chef podcast, Nicolas and Lucas discuss their restaurant business. They mention that they are finishing their busiest week since the summer of 2021, and are thinking about hiring more staff to keep up with the demand for breakfast. In addition, they discuss the challenges of accommodating regular customers with specific demands and effectively managing reservations. They mention that they need to promote their breakfast more, and there is some discussion about the impact of the weather on their business.

This week on the Oui, Chef podcast features Nicolas and Lucas as they celebrate Nicolas Eatery’s ranking as the sixth highest-rated restaurant in Southern California. They also discuss the lack of recognized restaurants in Malibu and their hopes for the area to become a prominent food destination. They reveal their plans for their upcoming rooftop bar, which includes rotating seasonal cocktails and unique natural wine.

This week on the Oui, Chef podcast features Nicolas and Lucas in a candid conversation about Nicolas Eatery. They delve into some of the significant challenges they've faced, such as water leaks, delays, and permit issues. They also reveal their exciting plans for the rooftop section, including menu and seating arrangements. The conversation covers a wide range of topics related to the restaurant business, underscoring the significance of constantly improving operations, being vigilant about maintenance, and paying attention to even the smallest of details.

This week on The Oui, Chef podcast, Nicolas and Lucas discuss the ups and downs of running a restaurant. They talk about their recent setbacks and how they are working hard to overcome them. They delve into the impact of COVID on outdoor dining structures, food waste, and labor costs. They also share their insights on managing work hours, dealing with the blame culture in the restaurant, and maintaining consistency in cleaning and restocking the kitchen.

Welcome to Oui Chef! Join us, Nicolas and Lucas, as we discuss the challenges and triumphs of running our Malibu restaurant. We're currently focused on making our restaurant financially strong by controlling costs and reprioritizing our decisions. Plus, we'll share our exciting news of opening a new bar. Tune in to gain insights into the restaurant industry and our experiences.

In Episode 29 of Oui Chef, Nicolas and Lucas delve into the crucial topic of inventory management. They discuss the importance of staying efficient in restocking and managing supplies to keep costs low and keep the business afloat. The duo shares valuable tips and insights on streamlining operations and maximizing efficiency at the eatery. Whether you're a seasoned restaurateur or just starting out, this episode is sure to provide valuable insights and inspiration for managing your inventory.

On this episode of Oui Chef,  Nicolas and Lucas as they about chef Brian officially leaving the restaurant, France sadly losing the World Cup, adding a pastry or quick grab and go item on the menu, Chef Thuy really taking over the kitchen with her amazing plating skills, how salt bae creates demand in his restaurant and much more! Be sure to tune in with Nicolas and Lucas!

In this episode, Nicolas and Lucas will talk about some big changes happening at the restaurant.

First, Nicolas and Lucas will be discussing their decision to part ways with chef Brian, who has been a mainstay at the restaurant for the last year. We'll hear from Nicolas and Lucas about what led to this decision and what it means for the future of the restaurant.

Next, we'll be talking about the number of Michelin star restaurants in Los Angeles, and what that means for the local dining scene. We'll discuss the challenges that come with earning a Michelin star, as well as the rewards.

Finally, we'll be discussing the high cost of quality food and the struggles that many restaurants face in today's market. We'll hear from Nicolas and Lucas about how they deal with these challenges and what they do to ensure that their customers are getting the best possible dining experience at a fair price.

Join us for this fascinating episode of Oui Chef, where we'll be discussing these important topics and more!

On this episode Lucas and I talk about the world cup, Allez les bleu! We have officially entered into our second Marathon. An omelette that went viral and much more. Get ready for another episode by Malibu's best restaurant!

Which do you prefer, white or black truffle? These are the questions we are asking as we begin to level up our restaurant and become a “destination location” for Malibu.

Lucas and I are joined by a very special guest, Sebastian Fanucci. Sebastian is my eldest son and helps out at the restaurant. Tune in as we discuss our feature in the LA Eater, our new breakfast menu, and more!

Update - we are opening for breakfast! We are hoping to establish ourselves as a Malibu breakfast location. French pastries will of course be on the menu, including our house-made butter. Listen in as I bounce ideas off of Lucas, and our goals for the new breakfast operations.

No job is easy. Especially not in this industry. Here’s what our daily struggles look like as a restaurant owner in Malibu.

Nicolas Eatery is more than a meal; it’s an experience. It’s our dream to make Malibu proud and receive a Michelin Star based on this experience.

“I was waiting for a car to go through the restaurant.” -Lucas. 

One chef, a surprise health inspection, and staffing issues, what more could go wrong?! Listen and find out!

Quality is the foundation of everything we do. Even throughout these challenging summer months, quality has been the first priority. Listen to how we’ve kept our promise to quality during this difficult summer. 

Happy Fourth of July and hopefully some happy news soon! We want to grow and expand but the money isn’t there yet. Today we talk about a good book I’m reading, Dr. Dre and Eminem, Amelia Earheart and so much more. Listen in on how this all connects to our new expansion and hopefully some exciting news to come!

What’s really going on with Nicolas Eatery? With another restaurant on the way, the challenges we are facing with our investors, and the cost of inflation,  we aren’t sure how we’ll pull all of this off!

Tiktok has taken over the online world! It is fascinating to see the direct impact our Tiktok has had on business. We have new customers on a daily basis, our business has reached many people across California, and guests come to the restaurant to take pictures with…me?!  Listen in on how I - a new “TikToker” - battle the gritty challenges of owning a Malibu hotspot and some of the highs the business experiences amidst the public recognition as a family business.  

Another day, another dollar, another expansion. The most exciting podcast yet! Lucas and I tell some secrets about our up and coming plans for Nicolas Eatery to take over Malibu! Stay tuned, exciting things are coming Malibu’s way!

Family is everything. My family is the reason why I am able to keep Nicolas Eatery running. They make work and business even more special and close to my heart. Today I want to tell you more about my family and share with you why they are so important.

A concerned customer and two closed days! We’re scrambling but want the best of the best for our customers. We are going all in and delving into the toughest issues we face. A lot is on the line for the entire Fanucci family.

So you’ve driven past our restaurant 100 times and see we have a rooftop with nothing on it? Yes, we know. We’ve been waiting for 3 years! But FINALLY the time is here. Does it have an ocean view? No stop asking. BUT we have exciting news to come. 

What makes Nicolas Eatery different? Lucas and I hope to take restaurants to another level so listen in on some ideas we’ll rattle off.

Where’s Lucas? Lucas went to Philly and things got pretty wild out here in Malibu. Well… wild for Malibu standard. After a busy week, let’s chat about everything that happened and why we need Lucas back asap!

We went to Napa! Lucas, Chef Brian, and I journeyed to a ranch to check out some cattle to raise and serve to guests. 

Meet our Head Chef Brian Hill…He’s a pretty big deal. He helps take the restaurant recipes and food quality to the next level. Let me tell you why you should know Chef Brian. He has been awarded many titles including a nomination for a James Beard semifinalist seven times and a finalist for “Best Chef northeast” from his restaurant Francine Bistro in Maine. Chef Brian opened the acclaimed “Shepherds Pie” pub and “Seabright Pizza” restaurants. In Los Angeles, he held chef positions at Paley, Barrel and Ashes, Dear John’s.