Interview with Chef for Tu David Phu of Feastly

What was your first memory of cooking and what did you cook?

I use to be a fat kid. That resulted in me spending a lot of time in the kitchen. My patience would get the best of me and I would nag my mother for food. In turn, she would let me taste the food to see that the food wasn’t ready and patience is always well worth it.

 My earliest memory of my mother’s cooking is Bò Kho ( Vietnamese Beef Stew). It is made with five spice, lemon grass, root vegetables , fish sauce, alliums and peasant beef cuts.

What is a knife you cannot live without?

My fish knife. 

What is one ingredient you cannot cook without?

Vietnamese Black Pepper corns. My family grows black pepper corns. I am very particular about the quality of them and how they are to be used.

What was one of the biggest mistakes you made your first year in the culinary industry?

Talking back to my chef and saying “yes chef.” Life was difficult until I learn how to embrace that phrase.

When did you know you wanted to become a chef ?

12 years old.

How did you get involved in Feastly?

Adam, Feastly’s Operation’s Manager, reached out to me when I was doing my pop-ups at Naked Kitchen in San Francisco.

For those not familiar can you explain how the Feastly model works and why you as a Chef enjoy being involved in this great culinary experience currently available in San Francisco, New York, Chicago, DC, LA & Portland.

Feastly is a low-cost/risk platform that provides venues and ticketing for chefs from all experience ranges.

Who has been the most influential mentor/chef in your career?

Minh Tsai of Hodo Soy.

Where do you find the most inspiration for your recipes?

My mother, father, aunties and uncles.

What is your favorite after work drink?

Chocolate Milk.

What is your favorite local spot?

Pho Que Huong Café in Oakland. Chicken Pho

Tell us something that would surprise people about you?

I fucking love Martha Stewart and Opera.


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