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Ah Oui Chef - Podcast

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Home to the Ah Oui Chef Podcast & Top's Top Picks Home to the Ah Oui Chef Podcast & Top's Top Picks Hosted by - light heartedly exploring the world through a chefs eye one clip at a time. 🫶🏼

02/04/2026

Friends of Mia x 6th year anniversary - Truffle Dinner Series.
As we look back on our 6th anniversary celebration this past July, we’re filled with nothing but gratitude.
Every year, our anniversary beautifully aligns with the Australian winter truffle season, and this year felt especially meaningful. We were honoured to celebrate alongside two incredible friends and talents from .lordjimsbkk and from who helped make this night truly special.
Thank you to everyone who joined us at the table. Your presence, support, and belief in what we do mean more than words can say.
We are deeply grateful to our sponsors and suppliers for their continued trust, and to our guests our community for always showing up and supporting the Friends of Mia series.
See you soon at Mia 🥰

31/03/2026

Most people think we do things for pleasure.
But sometimes, we are just trying to escape.
Scrolling.
Eating.
Drinking.
Avoiding.
This episode of Ah Oui Chef dives into something deeper than food. We talk about discipline, escapism, and understanding your own mind. Because growth starts when you stop running from discomfort.
Listen to what Chef Gerard and myself talk about in Episode 7. of the AOC Podcast

19/03/2026

Independent restaurants are a different kind of battle.
When you’re backed by a corporation, there are systems, safety nets, and sometimes deeper pockets when things go wrong. Given if its not corporate in name but have deep pockets backing you up regardless of the financial outcome.
For independent restaurants, every decision matters. Every service counts. Margins are thin, and one difficult month can change everything.
To everyone out there running their own place, through the long hours, the uncertainty, and the constant pressure — keep going. These tiny places that may look like a drop in the ocean in terms of finance is what gives any city its identity .
This industry is built by people who refuse to give up. 🥰

17/03/2026

Independent restaurants. You need to accept that the struggle is real. The industry has a way of testing you in the most unexpected ways.
Margins are dangerously thin, and things can change in the blink of an eye. People often ask how we at Mia managed to get through it all.
The truth? We were incredibly fortunate. Like finding a diamond in the dirt, I’m extremely grateful for the partners I have beside me. Without them, Mia simply wouldn’t be what it is today.
Like everyone in this industry, we all have our COVID story. In many ways, that period shaped the Mia we know today.
Would we have ever pivoted the way we did without it? Who knows. All I know is that I’m deeply grateful for the hard lessons we learned along the way. Those lessons have made the challenges that followed a little easier to carry.
To everyone in this industry still pushing forward — keep going. 🥰

12/03/2026

Locality bias. It’s something we hear about every year when awards season comes around. When local talent in a new country receives recognition, there are always a few raised eyebrows. Yet when a more traditional or established institution receives the same recognition, it often feels almost expected.
In this conversation, Chef Gerard and I take a deeper look at the 2025* (Yes this was filmed back in 2024!) Michelin Gala. We discuss restaurants that have lost their stars, what recognition means in a constantly evolving industry, and the historic moment of Sorn becoming the first three Michelin star restaurant in Thailand and the first Thai restaurant in the world to reach that milestone.
We also reflect on something that is often overlooked. The unique challenges of cooking Western cuisine in Bangkok.
The goal of this conversation is not to judge, but to share perspectives from within the industry and hopefully add a little more context to the discussion.
📝🫰🏼 Don’t forget to watch the full episode on my YouTube channel or listen on Spotify! – link in bio! Follow for honest conversations, real stories, and insights from the kitchen and beyond. I’m just an ordinary guy sharing life through a chef’s eye one clip at a time.
Disclaimer* all content of the podcast are for educational purposed, all opinions of individuals are of their own and not the company that they represent.
Welcome to the Ah Oui Chef podcast where we go beyond the kitchen, beyond the surface, and into the untold stories of the incredible people shaping the F and B industry in the region.
Watch the full episode on our YouTube channel. Trust me, you won’t want to miss this. Link in bio 🔗
And don’t forget to subscribe and follow us for more powerful conversations and, of course, Top’s Top Picks.

25/02/2026

How fast life changes? Sometimes every rejection is a redirection, everything happens for a reason. Its important to stay calm in the process of rejection and know that is the most important part of growth.
During our candid conversation Chef Gerard has spoken about how he felt his dream was slipping through his fingers. However, it gava him the freedom he has yet to know in his career.
📝🫰🏼 Don’t forget to watch the full episode on my YouTube channel or listen on Spotify! – link in bio! Follow for honest conversations, real stories, and insights from the kitchen and beyond. I’m just an ordinary guy sharing life through a chef’s eye one clip at a time.
Disclaimer* all content of the podcast are for educational purposed, all opinions of individuals are of their own and not the company that they represent.

Welcome to the Ah Oui Chef podcast where we go beyond the kitchen, beyond the surface, and into the untold stories of the incredible people shaping the F and B industry in the region.
Watch the full episode on our YouTube channel. Trust me, you won’t want to miss this. Link in bio 🔗
And don’t forget to subscribe and follow us for more powerful conversations and, of course, Top’s Top Picks.

22/02/2026

🍽️🔝Top’s Top Picks EP. 29! 🔥With Chef Jacques, Head Chef of .bangkok Restaurant Emsphere.
We are joined today by Chef Jacques of Bianca Restaurant Emsphere! Watch to find out his go to Coffee spot 😂☕️ What has he yet to try in Bangkok and can you believe his guilty pleasure Sunday food? 😋🇫🇷Have you tried his Bangkok recommendation dish? 🍚🍛💥This EP. cannot be missed! Check out his City’s Top Picks!
🍽️🔝Top’s Top Picks EP. 29! 🔥With Chef Jacques Bianca Restaurant Emsphere.
Don’t miss out!😋Follow or Subscribe to Top’s Top Picks and uncover Bangkok’s best-kept foodie secrets. 🍴✨From hidden gems to home deliveries and the best local eats! Although, let’s be real, we’re only here to see where the city’s F&B experts have shamefully yet to eat! 😂 So, what are you waiting for? 🎉

HiddenGemEats BiteOfTheCity FoodieAdventures TopPicksExploration EatsWithTop FoodExpertsUnite FoodieFavourites GastronomicGems TopTastes FoodieRecommendations UndiscoveredEats CityFoodFinds
FunWithFoodAndChefTop BangkokEats ThailandFoodie BangkokFoodScene
VisitBangkok ExploreThailand ThailandTravel BangkokAdventures
SimpleBangkok AmazingThailand FYP
Tuang Dim Sum
7-11

21/02/2026

Friends of Mia x 6th year anniversary - Truffle Dinner Series
We sit down with Khun the winner of the Michelin Service Award, who also, coincidentally, is the only person to have worked at both restaurants we are collaborating with. Truly a first of its kind. Many congratulation on your well deserved recognition !
As we look back on our 6th anniversary celebration this past July, we’re filled with nothing but gratitude.
Every year, our anniversary beautifully aligns with the Australian winter truffle season, and this year felt especially meaningful. We were honoured to celebrate alongside two incredible friends and talents from .lordjimsbkk and from who helped make this night truly special.
Thank you to everyone who joined us at the table. Your presence, support, and belief in what we do mean more than words can say.
We are deeply grateful to our sponsors and suppliers for their continued trust, and to our guests our community for always showing up and supporting the Friends of Mia series.
See you soon at Mia 🥰

18/02/2026

The hardest thing about cooking fine dining in the age of fast-paced social media? Originality versus creativity.
We all struggle with it. The quiet fear of subconsciously taking from someone else. The doubt that creeps in when an idea feels a little too familiar. Did I see this somewhere? Did it plant itself in my mind without me realising?
I didn’t realise how far Gerard goes to protect his mind from the noise. The constant scroll. The endless stream of dishes, techniques, plating styles. Because the truth is, inspiration today is unavoidable. Even if you don’t mean to copy, your brain is absorbing everything. And one day, it serves it back to you disguised as your own thought.
But here’s the uncomfortable truth. Nothing is created in a vacuum. We build on flavour combinations that already exist. We refine techniques someone else mastered. We reinterpret plating styles that were seeded decades ago. The line between influence and imitation is thinner than we’d like to admit.
Maybe originality isn’t about creating something that has never existed. Maybe it’s about being honest about the seeds that shaped it, and having the courage to filter the noise long enough to hear your own voice again.
Let me know your thoughts in the comments section!
📝🫰🏼 Don’t forget to watch the full episode on my YouTube channel or listen on Spotify! – link in bio! Follow for honest conversations, real stories, and insights from the kitchen and beyond. I’m just an ordinary guy sharing life through a chef’s eye one clip at a time.
Disclaimer* all content of the podcast are for educational purposed, all opinions of individuals are of their own and not the company that they represent.

Welcome to the Ah Oui Chef podcast where we go beyond the kitchen, beyond the surface, and into the untold stories of the incredible people shaping the F and B industry in the region.
Watch the full episode on our YouTube channel. Trust me, you won’t want to miss this. Link in bio 🔗

17/02/2026

How fast life changes? Sometimes every rejection is a redirection, everything happens for a reason. Its important to stay calm in the process of rejection and know that is the most important part of growth.
During our candid conversation Chef Gerard has spoken about how he felt his dream was slipping through his fingers. However, it gava him the freedom he has yet to know in his career.
📝🫰🏼 Don’t forget to watch the full episode on my YouTube channel or listen on Spotify! – link in bio! Follow for honest conversations, real stories, and insights from the kitchen and beyond. I’m just an ordinary guy sharing life through a chef’s eye one clip at a time.
CulinaryJourney BehindTheKitchenDoors ChefsOfInstagram FandBIndustry FoodieCommunity RawAndRealChefs InspirationForChefs ChefStories
Disclaimer* all content of the podcast are for educational purposed, all opinions of individuals are of their own and not the company that they represent.

Welcome to the Ah Oui Chef podcast where we go beyond the kitchen, beyond the surface, and into the untold stories of the incredible people shaping the F and B industry in the region.
Watch the full episode on our YouTube channel. Trust me, you won’t want to miss this. Link in bio 🔗
And don’t forget to subscribe and follow us for more powerful conversations and, of course, Top’s Top Picks.
AOCPodcast AhOuiChefPodcast ChefLifeStories UnscriptedConversations

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30 Attha Kawi 1 Alley, Khwaeng Khlong Tan, Khet Khlong Toei, Krung Thep Maha Nak

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