<p> 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.</p>

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.

<p>&nbsp;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.</p>

Chef Andy Allo

Three years after opening a restaurant in Malibu, Nicolas Fanucci and his son Lucas Fanucci have been embraced by the locals and loved by many. Starting a small business with your family in an exclusive up-scale beach town where locals are keen on resisting any changes to the, what used to be ‘quaint’, beach town during the outbreak of a pandemic is not easy.  In this podcast, the Fanuccis discuss the key to success: hospitality. In a typical French kitchen, you will hear the term “Oui Chef” various times between chefs and servers. Oui Chef does not just translate to “Yes Chef”, but it has become a way of life for restaurant employees. For Nicolas and Lucas, Oui Chef speaks for the level of hospitality delivered to every customer, never saying no to a single request… even if it means serving a Malibu local fresh lobster. In the “Oui Chef” podcast, the father and son give listeners an inside take on building a business, working with family and managing the restaurant industry.

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Three years after opening a restaurant in Malibu, Nicolas Fanucci and his son Lucas Fanucci have been embraced by the locals and loved by many. Starting a small business with your family in an exclusive up-scale beach town where locals are keen on resisting any changes to the, what used to be ‘quaint’, beach town during the outbreak of a pandemic is not easy. In this podcast, the Fanuccis discuss the key to success: hospitality. In a typical French kitchen, you will hear the term “Oui Chef” various times between chefs and servers. Oui Chef does not just translate to “Yes Chef”, but it has become a way of life for restaurant employees. For Nicolas and Lucas, Oui Chef speaks for the level of hospitality delivered to every customer, never saying no to a single request… even if it means serving a Malibu local fresh lobster. In the “Oui Chef” podcast, the father and son give listeners an inside take on building a business, working with family and managing the restaurant industry.

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Chef Andy Allo

Chef Andy Allo