Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage

If bold, punchy and unapologetic food is your preference, this episode delivers.

Born in Vietnam, Chef Jerry Mai grew up surrounded by a mother’s love expressed through food. It was an upbringing in which food became more than something to cook; it evolved into identity, culture, and memory.

Chef Jerry Mai did not simply inherit recipes. A new expression of those traditions continues to take shape.

In this episode of Straight To The Source, Chef Jerry Mai joins Tawnya Bahr for a candid conversation about the realities of the hospitality industry, travel, raising a family, relationships and why the best stories sometimes emerge long after the kitchen closes.

Now the Culinary Director at Roll’d, Jerry’s bringing bold Vietnamese street food to the national stage while remaining fiercely grounded in its origins and flavour.

Jerry is funny, fearless and refreshingly honest. Just like the food.

Listen now on your favourite podcast platform.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Jerry
Chefjerrymai
rolld_vietnamese

Connect with your hosts:
Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr 
Lucy Allon: https://www.linkedin.com/in/lucyallon 

Subscribe to our newsletter: https://straighttothesource.com.au/community 

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage
If bold, punchy and unapologetic food is your preference, this episode delivers.
Born in Vietnam, Chef Jerry Mai grew up surrounded by a mother&rsquo;s love expressed through food. It was an upbringing in which food became more than something to cook; it evolved into identity, culture, and memory.
Chef Jerry Mai did not simply inherit recipes. A new expression of those traditions continues to take shape.
In this episode of Straight To The Source, Chef Jerry Mai joins Tawnya Bahr for a candid conversation about the realities of the hospitality industry, travel, raising a family, relationships and why the best stories sometimes emerge long after the kitchen closes.
Now the Culinary Director at Roll&rsquo;d, Jerry&rsquo;s bringing bold Vietnamese street food to the national stage while remaining fiercely grounded in its origins and flavour.
Jerry is funny, fearless and refreshingly honest. Just like the food.
Listen now on your favourite podcast platform.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Jerry
<ul>
<li aria-level="1"><a href="https://www.instagram.com/chefjerrymai/">Chefjerrymai</a></li>
<li aria-level="1"><a href="https://www.instagram.com/rolld_vietnamese/">rolld_vietnamese</a></li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Subscribe to our newsletter: <a href="https://straighttothesource.com.au/community">https://straighttothesource.com.au/community</a>&nbsp;
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.

Straight To The Source

Straight To The Source Food Podcast

Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage

What do you do when you’re left with 200 litres of cream? If you’re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter. 

Pepe’s first batch back in 2009 was, in his own words, “dreadful”. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States.

In this episode, Pepe talks about:
How a glut of cream at Christmas started a cultured butter revolution
Changing the cultured butter game in Australia
How farmers’ markets help build the Pepe Saya brand
The evolution from market stall to home and commercial kitchens
Making a bold move into the United States
A surprising partnership with Amish dairy farmers to produce butter for the US market
Winning over chefs and building a loyal following  
Launching a new Australian milk brand

This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up. 

Subscribe or follow for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com.

Follow & Connect with Pepe Saya
https://www.instagram.com/pepesaya 
https://www.instagram.com/pepesayausa
https://www.instagram.com/mrspepesaya 
www.pepesaya.com.au and www.pepesaya.com 

Connect with your hosts:
Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr 
Lucy Allon: https://www.linkedin.com/in/lucyallon 

Subscribe to our newsletter: https://straighttothesource.com.au/community 

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

What do you do when you&rsquo;re left with 200 litres of cream? If you&rsquo;re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter.&nbsp;
Pepe&rsquo;s first batch back in 2009 was, in his own words, &ldquo;dreadful&rdquo;. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States.
In this episode, Pepe talks about:
<ul>
<li aria-level="1">How a glut of cream at Christmas started a cultured butter revolution</li>
<li aria-level="1">Changing the cultured butter game in Australia</li>
<li aria-level="1">How farmers&rsquo; markets help build the Pepe Saya brand</li>
<li aria-level="1">The evolution from market stall to home and commercial kitchens</li>
<li aria-level="1">Making a bold move into the United States</li>
<li aria-level="1">A surprising partnership with Amish dairy farmers to produce butter for the US market</li>
<li aria-level="1">Winning over chefs and building a loyal following&nbsp;&nbsp;</li>
<li aria-level="1">Launching a new Australian milk brand</li>
</ul>
This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up.&nbsp;
Subscribe or follow for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>.
Follow &amp; Connect with Pepe Saya
<ul>
<li aria-level="1"><a href="https://www.instagram.com/pepesaya">https://www.instagram.com/pepesaya</a>&nbsp;</li>
<li aria-level="1"><a href="https://www.instagram.com/pepesayausa/">https://www.instagram.com/pepesayausa</a></li>
<li aria-level="1"><a href="https://www.instagram.com/mrspepesaya">https://www.instagram.com/mrspepesaya</a>&nbsp;</li>
<li aria-level="1"><a href="http://www.pepesaya.com.au">www.pepesaya.com.au</a> and <a href="http://www.pepesaya.com">www.pepesaya.com</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Subscribe to our newsletter: <a href="https://straighttothesource.com.au/community">https://straighttothesource.com.au/community</a>&nbsp;
Follow Straight To The Source:&nbsp;<a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Ep 76. Butter Worth Churning For: The Pepe Saya Story

After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia. 

In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to exceptional cuts and craftsmanship.

Now back on home soil, he shares what it’s like adjusting to life down under again, and why he’s more curious than ever about discovering the incredible ingredients Australia has to offer.

In this episode, Monty talks about: 
Opening venues during global uncertainty
The resilience of the LA hospitality community
Championing premium Australian produce in America
What he missed most about home 
The fascinating world of catering events in Tinseltown.

🎧 Listen now on your favourite podcast platform.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Monty Koludrovic
https://www.instagram.com/monty_koludrovic 
https://www.linkedin.com/in/monty-koludrovic-3858a773/ 

Connect with your hosts:
Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr 
Lucy Allon: https://www.linkedin.com/in/lucyallon 

Subscribe to our newsletter: https://straighttothesource.com.au/community 

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia.&nbsp;
In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to exceptional cuts and craftsmanship.
Now back on home soil, he shares what it&rsquo;s like adjusting to life down under again, and why he&rsquo;s more curious than ever about discovering the incredible ingredients Australia has to offer.
In this episode, Monty talks about:&nbsp;
<ul>
<li aria-level="1">Opening venues during global uncertainty</li>
<li aria-level="1">The resilience of the LA hospitality community</li>
<li aria-level="1">Championing premium Australian produce in America</li>
<li aria-level="1">What he missed most about home&nbsp;</li>
<li aria-level="1">The fascinating world of catering events in Tinseltown.</li>
</ul>
🎧 Listen now on your favourite podcast platform.
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Monty Koludrovic
<ul>
<li aria-level="1"><a href="https://www.instagram.com/monty_koludrovic">https://www.instagram.com/monty_koludrovic</a>&nbsp;</li>
<li aria-level="1"><a href="https://www.linkedin.com/in/monty-koludrovic-3858a773/">https://www.linkedin.com/in/monty-koludrovic-3858a773/</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Subscribe to our newsletter: <a href="https://straighttothesource.com.au/community">https://straighttothesource.com.au/community</a>&nbsp;
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Ep 75. Monty Koludrovic’s Next Culinary Chapter at Victor Churchill

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.

In this episode, we unpack:
The vision behind Hamsi and bringing Aegean seafood culture to Sydney
Why charcoal and line-caught mackerel matter
How he helped shift Australia’s perception of Turkish food beyond kebabs
The vegetable-forward traditions of the northern Aegean
Why meat in Turkish homes is often used as flavouring, not a centrepiece
The evolution of Turkish restaurants in Australia
The pressure and privilege of shaping a nation’s food conversation on television in Turkey
What it really takes to run restaurants between Istanbul and Sydney

When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.

Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he’s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus). 

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Somer Sivrioğlu 
Somer Sivrioğlu https://www.linkedin.com/in/somer-sivrioglu-53a13422/
Instagram: https://www.instagram.com/hamsitaverna   
Instagram: https://www.instagram.com/somersivrioglu 

Connect with your hosts:
Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr 
Lucy Allon: https://www.linkedin.com/in/lucyallon 

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he&rsquo;s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.
In this episode, we unpack:
<ul>
<li aria-level="1">The vision behind Hamsi and bringing Aegean seafood culture to Sydney</li>
<li aria-level="1">Why charcoal and line-caught mackerel matter</li>
<li aria-level="1">How he helped shift Australia&rsquo;s perception of Turkish food beyond kebabs</li>
<li aria-level="1">The vegetable-forward traditions of the northern Aegean</li>
<li aria-level="1">Why meat in Turkish homes is often used as flavouring, not a centrepiece</li>
<li aria-level="1">The evolution of Turkish restaurants in Australia</li>
<li aria-level="1">The pressure and privilege of shaping a nation&rsquo;s food conversation on television in Turkey</li>
<li aria-level="1">What it really takes to run restaurants between Istanbul and Sydney</li>
</ul>
When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.
Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he&rsquo;s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus).&nbsp;
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Somer Sivrioğlu&nbsp;
<ul>
<li aria-level="1">Somer Sivrioğlu <a href="https://www.linkedin.com/in/somer-sivrioglu-53a13422/">https://www.linkedin.com/in/somer-sivrioglu-53a13422/</a></li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/hamsitaverna">https://www.instagram.com/hamsitaverna</a>&nbsp;&nbsp;&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/somersivrioglu">https://www.instagram.com/somersivrioglu</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage

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