Greg interviews Jarrett Wrisley and Chalee Kader, well-known and successful restaurateurs in Bangkok. After quick bios, they begin by dispelling some myths about the restaurant business and explaining some of the harsh realities of competing in a big city such as Bangkok. Even during good times, it’s a tough business, but during the COVID era it is nearly impossible. Greg and the guys discuss strategies for surviving and how to bring customers back when things improve.

There are also some great stories about genuine Wagyu beef cattle in Isaan (true story) and sourcing Nordic-bound rice from ex-communist farmers. Greg then asks about the changing tastes of Thai people, and the two experts discuss at length the nuances of the expanding Thai palette. 

Last, the guys try their best to explain all the ‘ingredients’ that go into a successful restaurant experience, and although it would be great if it was always about the food, in fact many variables are at play. Our guests are two of the not-very-many business people who have figured them all out in Bangkok. 

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