"This is my opportunity to introduce to diners regional Vietnamese flavor profiles. Vietnamese food is so much more than Banh-mi, Pho and Spring Rolls."
-Chef Tu David Phu
"Part of the secret of success in life is to eat what you like and let the food fight it out inside"- Mark Twain
Chef Tu David Phu is a first generation Vietnamese-American with a rich culinary background. An alumni of highly regarded kitchens (such as: Daniel, Acquerello and Chez Panisse) his cooking reflected a wide range of cooking cultures - from the American culinary greats to classical European traditions. But his roots were quite different. His family hails from the Island of Phu Quoc, accredited as the birth place of fish sauce in Asia. Consequently he has family roots in Award Winning Fish Sauce Production, Hung Thanh 1895. Pilgrimages back to Vietnam were often.
After a decade of cooking, he began to immerse himself in the practices, ingredients, techniques, and flavors of Vietnamese cuisines. Revisiting his favorite child-hood dishes through the memory of taste, he started to cook the cuisine of his Mothers' generations-old wisdom handed down grassroots-style. In 2016 he began garnering press and accolades with his weekly pop up dinners “AN - a Vietnamese Dining Experience.” San Francisco Chronicle named him 2017 Rising Star Chef and most recently a featured contestant on Bravo's Top Chef Season 15.
Chef Tu invites diners to explore flavors and pairings with centuries of refinement and familiarity in Vietnam, but not often encountered in the United States. Diners already steeped in Vietnamese eats will find both taste memories and adventure in his compositions. "My interpretation of Vietnamese Cuisine is as a cook who has inhabited many culinary cultures."-Tu