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Top Chef Alum Tu David Phu joins us to discuss his book “The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between,” a playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography that blends the Oakland native’s modern culinary style with the food wisdom from his refugee family.

It's Chef Tu’s story of returning to his roots and finding long-hidden culinary treasure.

Get the book here: https://goo.gle/438IIYo.
Learn more about Chef Tu: https://cheftu.com/.

Chef Tu David Phu, a San Francisco Chronicle Rising Star Chef and chef-partner at GiGi’s, a Vietnamese-inspired wine bar in San Francisco, draws from his Oakland upbringing and his family’s artisanal fish sauce legacy from Phu Quoc, Vietnam.

His culinary path began in his mother’s Oakland garden and developed in prestigious kitchens like New York’s Daniel and San Francisco’s Acquerello, where he was surrounded by the team that earned two Michelin stars. This journey inspired his Vietnamese-Californian pop-up Ăn and his Rising Star Chef honor in 2017.

Beyond the kitchen, Chef Tu shares his family’s story through the Emmy-nominated PBS film Bloodline and his cookbook The Memory of Taste, co-authored with James Beard Award-winner Soleil Ho.

Moderated by Oskar Yao.