Show 446, October 9, 2021: Nicolas Eatery, Malibu, with Proprietor Nicolas Fanucci

Nicolas Fanucci of Nicolas Eatery in Malibu

Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service. Patio seating is available.” On-site parking is available. They celebrated their 2nd Anniversary in September.

“The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please. “After all, you are the one eating it, and we are here to serve you.””

Born and raised in Cannes France, Proprietor Nicolas Fanucci grew up surrounded by his large Franco-Italian family. A lunch or a dinner at his home was always an experience. Without surprise, 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 previously served as a General Manager for The French Laundry in Yountville. Most recently, Nicolas was the General Manager at Bouchon Bistro in Beverly Hills (now sadly departed.)

Nicolas Fanucci is our guest.


Show 342, September 28, 2019: Executive Chef / Proprietor Eric Bost of auburn

Chef Eric Bost of Auburn in Los Angeles on Melrose“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn, juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.”

“The menu is based on a unique perspective of a multiple course format, built around guest liberty and the absence of strict rules. Diners are encouraged to guide their own experience, allowing freedom and flexibility, while stripping away formality. In contrast to our main dining menu, the bar offers a fully à la carte selection, maintaining the same culinary philosophy while contributing an entirely different way to enjoy auburn.”

We gently pull Chef Eric away from his busy kitchen for a chat.


Show 151, December 19, 2015: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017

Mathew PetersIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter.

The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone.  Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

Meat Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrChef Peters grew up in Meadville, Pennsylvania and began cooking as a teenager with his family. As a senior in high school, he was inspired to cook professionally after he was captivated by the “Great Chefs of the World” TV show.

After years of honing his skills at the Ritz-Carlton Naples (Florida) Chef Peters accepted his first job in New York City at Adour Alain Ducasse. He continued to work there until offered a position at Per Se in 2009.

Chef Peters worked his way up at Per Se from Commis to Chef de Partie, and eventually up to Sous Chef. Shortly after he became a Sous Chef at Per Se, Chef Keller offered him the opportunity to work as a Sous Chef at his flagship restaurant, The French Laundry. Her spent two years there, and was promoted back to Per Se as Executive Sous Chef in February 2012.

Fish Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrAs Executive Sous Chef, Chef Peters oversees and manages the staff, runs service, and creates a new menu each day. His intense focus and attention to detail allows him to flourish in such a notable 3 Michelin star kitchen, inspiring younger cooks to do just the same.