Reflection

Going out to eat has long been a social ritual that unites people across cultures and generations. It creates a space where individuals from diverse backgrounds can connect, exchange ideas, and learn from one another, all while sharing a meal that nourishes both body and spirit. Central to this experience are two indispensable elements: the chef and their food.

My six years of working in restaurants have deepened my understanding of this communal act. What many diners overlook, I’ve come to appreciate: the stories, ideas, and cultural narratives chefs convey through their creations. While some may consciously engage with these elements, for many, these connections remain an afterthought. However, in today’s increasingly interconnected world, there’s a growing recognition of food as more than sustenance. It is a powerful unifier, bridging divides of race, class, ethnicity, and generations through the artistry and craftsmanship of the chef.

Beyond simply nourishing us, a well-prepared dish serves as a work of art. It embodies the chef’s personal journey, cultural identity, and creative vision, executed with meticulous preparation and attention to detail. When diners view food through this lens, they gain a deeper appreciation for the connection between chef and cuisine—a connection that reflects the chef’s lived experiences, cultural heritage, and aspirations.

This is exemplified by the 2022 StarChefs Denver Rising Stars Award winners, Chef Nathan and Anna Nguyen, who have dedicated their lives to creating food that transcends mere sustenance. At their Denver-based restaurant, Sap Sua, they reimagine traditional Vietnamese cuisine with an innovative approach, infusing their dishes with cultural identity and personal stories. For them, food is an art form—a medium to share ideas, provoke thought, and celebrate their heritage.

The Nguyens' journey is as inspiring as it is telling of their passion. Their story began at the International Culinary Center in Campbell, California, where Anna’s love for baking and Nathan’s experience in his family’s Vietnamese restaurants brought them together. Years later, their paths led to working alongside Nancy Silverton, first at Osteria Mozza and later as co-executive chefs at The Barish.

When the pandemic forced them to pivot, the couple returned to Colorado, reinventing themselves by developing recipes in Anna’s parents’ kitchen, selling Vietnamese baked goods from a back alley, and hosting pop-up dinners at local restaurants like Sunday Vinyl and Pizzeria Locale. These challenges culminated in the opening of Sap Sua, a restaurant that reflects their resilience, creativity, and dedication to their craft.

The Nguyens recently returned to Los Angeles for a pop-up at Chi Spacca—a full-circle moment that underscored their journey and growth. Through their dishes, they continue to express and celebrate their culture, histories, and identities, creating an experience that connects diners to their story. For Nathan and Anna, food is far more than sustenance; it is a testament to their relentless passion, a labor of love that unites people through the universal language of cuisine.