When did you first become interested in cooking?
– When I was a child, I used to enjoy helping my mum cook for the family in the kitchen. From that point onwards I’ve always enjoyed cooking and preparing food.
Who was your biggest inspiration?
– My biggest inspiration was, and still is, my mum. She had no training as a chef but always made amazing meals with minimal ingredients.
What changes have you seen, if any, in the way the restaurant world has changed? ie have peoples tastes changed, do people expect more nowadays etc..?
– In the past I think people used to prefer traditional foods and wanted to try different food from many countries – so restaurants tended to sell traditional food from specific countries. I think people are still after different traditional cuisine, but they definitely put more importance on health.
What has been your biggest success to date?
-My greatest achievement has been to successfully manage a team of many chefs. As the executive chef at Pho, I look after all 19 of our kitchens and their teams! During the past 8 years, I have learnt a great deal about staff management and feel more confident and capable as a result.
What’s the must try dish on your menu?
– I would say the ‘must try’ dish is pho noodle soup with our chicken stock, beef stock or spicy broth — all of these are simmered for at least 12 hours and they’re really delicious. Pho is our signature dish and the one customers most commonly associate with our restaurants — it is also the ’national dish of Vietnam.’
What would be your tip for upcoming chefs?
– I always advise new chefs to enjoy their job; this is essential as enjoyment is the greatest motivator to succeed and improve. They should always strive to improve; ‘okay’ isn’t good enough. Finally, they should open their minds to try new things. Innovation is important in any kitchen.
What are the 3 main components to running a successful restaurant?
– The three main components are knowledge, teamwork and desire for improvement. All three are essential for success.
What do you hope people think when they’ve dined at Pho?
– Firstly, I hope Pho customers will walk away feeling they have had a healthy, tasty meal at good value for money. Secondly, I hope they enjoy the entire Pho experience. I hope they appreciate the atmosphere and staff- and want to visit again in the future.
Finally, If you could summarise, what do you believe good cooking is all about?
– Good cooking is about feeling confident in what you are doing and using the best possible ingredients.