Managing Culinary Icon The French Laundry: Insights with Nicolas Fanucci, past French Laundry GM

In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Nicolas Fanucci, Owner of Fanucci Restaurant Group. Nicolas shares his journey in the food service industry, from working with renowned French chef Roger Verge to his time at the French Laundry under Thomas Keller. He discusses the high expectations and intense training at the French Laundry, as well as the restaurant's meteoric rise to culinary stardom. Nicholas also talks about his own restaurant in Malibu and the challenges and triumphs of running a family-owned business. He also shares why customer satisfaction and the role of hospitality in the dining experience are important.

Quotes

"Guests are always right, and they are not customers in my world, they are guests." -Nicolas Fanucci [08:17]

You become a part of the system. This is what you have to do as a restaurant. You have to keep on improving and get better and showcasing what you do. And in many ways, the French Laundry is a benchmark for many restaurants to, look up to.” -Nicolas Fanucci [17:56]

TIMESTAMPS

[02:29] Nicolas’ background in the food service industry

[05:06] Nicolas’ move to the United States and working for Disney

[08:17] Lessons learned early in Nicolas’ life

[10:58] Dealing with guest complaints and improving guest experiences

[14:19] Owning a restaurant and working with Thomas Keller

[16:45] Pressure of meeting guest expectations at French Laundry

[25:56] Determining Michelin star ratings based on excellence and must-visit status

[27:58] Impact of Michelin star ratings in Europe and globally

[28:50] Michelin stars don't care about politics

[29:11] Nicolas Eatery

RESOURCES