The Honest Drink Podcast 173. Jason Oakley: The Bite
May 27, 2025
Jason Oakley, a renowned chef with a rich background in Michelin-star restaurants, now champions sandwich-making at Sub Standard in Shanghai. He shares fascinating insights on why Shanghai lacks a strong sandwich culture and critiques the integrity of Michelin ratings. Alongside hilarious anecdotes about quirky food orders and delivery challenges, Jason discusses the balance between high-end expectations and comforting, traditional meals. He also reflects on his journey in the culinary world, revealing the genuine connections food fosters.
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Cost vs Quality in Sandwiches
- High-quality ingredients raise sandwich costs, squeezing margins in delivery-heavy markets.
- Offering quality roast beef and slow-cooked turkey raises the price ceiling for sandwiches.
From Robuchon to Hooters
- Jason Oakley shared a story of being left hungry after expensive restaurant meals in Vegas.
- They ended up at Hooters consuming a large quantity of wings and beer, which satisfied them.
Michelin Ratings Have Bias
- Michelin judges pay out-of-pocket and pick restaurants they want to try, creating selection bias.
- Single diners often receive extra attention as they are suspected to be Michelin judges.