Chef An, please tell us a little about yourself.
My family is from Vietnam but I was born in America and grew up in Florida. I’ve been in the city long enough to be considered a New Yorker but still enjoy the sand and sun. I’m the youngest of four and the only one to pursue the arts in an Asian household. I like to think that the pressure made me a diamond.
Why did you decide to become a chef? Did you go to culinary school?
I went to school for performing arts. I’ve been dancing and acting since I was young, but a few injuries and the recession of 2008 pushed me into the restaurant industry. I grew up cooking with my mom so I got a kitchen job pretty easily and worked my way up. By 2010, I started my own catering company and the kitchen has been my stage ever since.
What’s your favorite thing about being a chef?
Food is universal. Everyone needs it, wants it, loves it. It’s a necessity and a desire. It can nourish you, excite you, comfort you, connect you and heal you. It’s something you need every day, from the beginning until the end of your life. It unites people, cultures and the combinations are endless. It’s the oldest form of art and the oldest way to show love. To feed someone is to love them, to care for them and I’m grateful to share that experience with so many people.
Which is your favorite cuisine, to cook and personally?
I love to cook Asian food. It’s what I was born to do and it comes naturally like I’m dancing in the kitchen. I personally enjoy Italian. It’s simple, satisfying and my guilty pleasure.
Do you have any tips for moms at home?
The best advice I can give you is to feed your family fresh, healthy food made with love. That’s how I was raised and it makes a great impact on their health and habits as adults.
What’s the strangest thing you’ve ever eaten?
Durian… it’s a rite of passage for every true Asian and I had to prove myself being first-generation American. It’s a delicacy and I highly recommend trying it at least once.
What’s your favorite ingredient? And your least favorite one.
My favorite ingredient is ginger. I eat it every day. I put it in my smoothies, salad dressings, fried rice, protein dishes, desserts and cocktails. My least favorite ingredient is salt. It’s basic, bloats you and lacks creativity.
What’s your favorite tool in the kitchen?
I love my blender! I use it every day for smoothies, dips, dressings, sauces and soups.
Which is your favorite wine, and favorite cheese?
I love all wine but my favorite is dessert wine. I’m dairy-free so the best one is Miyoko’s because it’s flavorful and is protein-packed made with cashews.
Is there a good book you would like to refer to our readers?
The Art of Happiness by the Dalai Lama has great knowledge that you can apply to your daily life.
When you are not cooking, what can we find you doing?
I’m a yogi, cyclist and fisherwoman. You can often find me on the beach doing any or all of those three things.
Who’s the one person you want to cook for living or dead?
My mom. She made every meal for our family growing up and one day I wish to show her the same love and care she’s given me.
What is the best way to reach you?
You could reach me through my site, email or on Instagram.
Thank you!
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