What does it take to build a restaurant that’s more than just four walls—and create a training ground for the next generation of chefs? In this episode, chef Andy Ashby, owner of Brisbane’s celebrated C’est Bon, is in conversation with Tawnya Bahr, sharing his beginnings in New Zealand kitchens and his experiences working with some of Australia’s most influential chefs, including Scott Pickett and Nelly Robinson. Andy shares his journey of resilience, creativity, and leadership.

In This Episode:

• The evolution of Andy’s career across New Zealand, Melbourne, Sydney, Hamilton Island, and now Brisbane.
• Andy’s apprenticeship program, “Practice What You Preach”, is changing how young chefs learn the realities of running a restaurant.
• Andy’s passion for supporting producers, collaborating with fellow chefs, and keeping “the fire burning” in hospitality.
• Big-picture thoughts on immigration, apprenticeships, and the future workforce of Australian kitchens.

About Andy Ashby

From fast-food beginnings in New Zealand to running one of Brisbane’s most dynamic dining destinations, Andy Ashby has built a career on people-first leadership, and he’s not done yet.

In this episode, Andy talks about his apprenticeship program, “Practice What You Preach,” the realities of running restaurants during tough times, and why the fundamentals of cooking—and community—will always matter most.

Follow Chef Andy Ashby @andy_anaru and C’est Bon Restaurant @cestbonrestaurantandlebonbar

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com 

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