Andy Ricker is the founder/chef/owner of Pok Pok Restaurants formed in Portland, Oregon in 2005 and, at one time, operating multiple locations  in NYC, Los Angeles and Las Vegas. In the past Andy has worked as a pumpkin picker, DJ, house painter and construction contractor, ship’s cook, busboy, waiter, bartender, musician, commercial fisherman, outdoor store salesperson, maintenance man and short order cook. To make a living these days, he hosts culinary tours both with Roads & Kingdoms globally and independently in Thailand. A first visited Thailand as a backpacker in 1987 and now lives there full time with his wife and 6 cats in Chiang Mai city.  Among other achievements and accolades, he is a two time James Beard Award winner, former Michelin Star holder for Pok Pok NY and best selling author of three critically acclaimed cookbooks on the food of Thailand.  (Source: www.andyricker.com)

Andy is not only known for his culinary skills but also for his contributions to the world of food media. He has authored several acclaimed books, including "Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand" and "Pok Pok Noodles: Recipes from Thailand and Beyond."

In addition to his written works, Andy has made appearances on various television shows, showcasing his passion for Thai cooking and sharing his expertise with a wider audience. One of his notable television appearances includes being a guest judge on popular cooking competitions like "Top Chef."  Andy had the opportunity to appear as a guest on the popular television show "Anthony Bourdain: Parts Unknown." The show, hosted by the late chef and travel documentarian Anthony Bourdain, focused on exploring different cultures through their cuisine.

During his guest appearance on the show, Andy shared his expertise in Thai cuisine with Bourdain and the audience, delving into the rich culinary traditions of Thailand and providing insights into the flavors, ingredients, and techniques that make Thai food so unique. Andy's appearance on "Anthony Bourdain: Parts Unknown" not only highlighted his culinary prowess but also showcased his deep respect for Thai culture and his dedication to preserving and promoting authentic Thai flavors.

Andy's engaging personality, deep knowledge of Thai cuisine, and innovative cooking style have captivated audiences both in the culinary world and beyond.

In this episode, Andy discusses his journey from being a backpacker in Thailand to becoming a renowned chef. He talks about his love for music and how it has influenced his life. Ricker also shares his thoughts on the portrayal of kitchens in cooking shows and the reality of working in the culinary industry. He emphasizes the importance of hands-on experience and repetition in becoming a skilled chef. Andy Ricker discusses creativity in the culinary world and the challenges of running a restaurant. He explains that creativity is about combining existing knowledge in new ways and that chefs often draw inspiration from their past experiences. Ricker shares examples of his own creative process, such as creating a unique dessert by combining his memories of gelato affogato and Southeast Asian breakfasts. He also discusses the business side of running a restaurant and how it can sometimes overshadow the love of cooking. Ricker emphasizes the importance of balancing creativity with the practical aspects of running a business. In this final part of the conversation, Andy Ricker and LV discuss their experiences in the restaurant and music industries. They also share their personal experiences with music and how it has influenced their lives. They discuss the importance of music scenes and the changes that occur when money and success come into play. They reflect on the timeless nature of music and the ephemeral nature of food. (AI-generated synopsis)