<p>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!</p>

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!

<p>On this episode of Oui Chef,&nbsp; 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!</p>

Getting Back to The Basics

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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Getting Back to The Basics

Getting Back to The Basics