6 Rising Chefs on Their First Year in Business | Bon Appétit
"After national exposure, the restaurant saw an influx of diners who already understood its story, and the scrambled-egg dish developed by sous-chef Ben Carolan became the most-ordered item. The kitchen has become collaborative—many new dishes now come from young cooks (some not even Vietnamese) who are guided by leadership—which has allowed the chef to focus on growing the business, creating opportunities for staff, and sharing cultural foodways that feel healing and affirming to both community members and visitors." - ByElazar Sontag
