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 

What does it take to build a restaurant that&rsquo;s more than just four walls&mdash;and create a training ground for the next generation of chefs? In this episode, chef Andy Ashby, owner of Brisbane&rsquo;s celebrated C&rsquo;est Bon, is in conversation with Tawnya Bahr, sharing his beginnings in New Zealand kitchens and his experiences working with some of Australia&rsquo;s most influential chefs, including Scott Pickett and Nelly Robinson. Andy shares his journey of resilience, creativity, and leadership.
In This Episode:
<ul>
<li aria-level="1">The evolution of Andy&rsquo;s career across New Zealand, Melbourne, Sydney, Hamilton Island, and now Brisbane.</li>
<li aria-level="1">Andy&rsquo;s apprenticeship program, &ldquo;Practice What You Preach&rdquo;, is changing how young chefs learn the realities of running a restaurant.</li>
<li aria-level="1">Andy&rsquo;s passion for supporting producers, collaborating with fellow chefs, and keeping &ldquo;the fire burning&rdquo; in hospitality.</li>
<li aria-level="1">Big-picture thoughts on immigration, apprenticeships, and the future workforce of Australian kitchens.</li>
</ul>
About Andy Ashby
From fast-food beginnings in New Zealand to running one of Brisbane&rsquo;s most dynamic dining destinations, Andy Ashby has built a career on people-first leadership, and he&rsquo;s not done yet.
In this episode, Andy talks about his apprenticeship program, &ldquo;Practice What You Preach,&rdquo; the realities of running restaurants during tough times, and why the fundamentals of cooking&mdash;and community&mdash;will always matter most.
Follow Chef Andy Ashby <a href="https://www.instagram.com/andy_anaru/">@andy_anaru</a> and C&rsquo;est Bon Restaurant <a href="https://www.instagram.com/cestbonrestaurantandlebonbar/?hl=en">@cestbonrestaurantandlebonbar</a>
This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at <a href="https://www.unox.com">www.unox.com</a> and <a href="https://www.unoxcasa.com">www.unoxcasa.com</a>&nbsp;

Welcome to Food, Views and Big Ideas where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia’s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators. 

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

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

Welcome to Food, Views and Big Ideas where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia’s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators. 
Follow, comment, and hit that bell for more episodes of Straight To The Source on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>, <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>, <a href="https://twitter.com/to_the_source">Twitter</a> and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.

Straight To The Source

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>.

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