"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
About The Chef
Chef Tu David Phu is a Vietnamese-American with family roots in Award Winning Fish Sauce Production, Hung Thanh 1895. His stints include the nation’s top Michelin-rated restaurants: Chez Panisse, Quince, Acquerello, Daniel Boulud, Breslin, Gotham Bar & Grill and Gramercy Tavern. Chef Tu was Executive Chef of Gather in Berkeley and now is garnering press and accolades with his weekly pop up dinners “AN - a Vietnamese Dining Experience.” San Francisco Chronicle named him as a 2017 Rising Star Chef.
But long before cooking professionally, Chef Tu had a rich culinary background. His family hails from the Island of Phu Quoc, in South Vietnam. His frequent trips to Vietnam immersed him in the practices, ingredients, techniques, and flavors of Vietnamese cuisines.
His pilgrimages to Vietnam and his professional experience gives him the tools to unlock the layers and complexity of common dishes of his childhood. Observing different worlds, his cooking reflect a wide range of cooking cultures - from the American culinary greats, classical European traditions, to his Mothers' generations-old wisdom handed down grassroots-style.
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.