OUI CHEF PODCAST
About the podcast
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 locals’ parrot 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.
“entertaining, funny, and educational. unmatched podcast.”
— Robert S.
“A go-to listen for small business owners, and those breaking into the restaurant industry”
— Jess K.
About Nicolas Fanucci
Nicolas Fanucci was born and raised in Cannes, France. He entered the hospitality business in his late teens starting to work from the bottom and learn his craft from the best in the business. Nicolas has worked for more than three decades in numerous landmark European and American establishments including Roger Verge’s, Le Moulin de Mougin, Chef Alain Ducasse’s Le Louis XV, Ninety Park lane in London, La Grenouille and Le Cirque 2000 in New York City. Nicolas served as a General Manager for The French Laundry.
About Lucas Fanucci
Lucas Fanucci, son of Nicolas Fanucci, is the Head Manager at the Fanucci Restaurant Group : Nicolas Eatery and Chez Nini restaurants. Like Nicolas, Lucas takes on many roles to keep the small family business running. At the restaurants you will see Lucas taking orders, serving tables, managing inventory and staff.