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Tu David Phu, Genevieve Erin O'Brien, & Mark Padoongpatt
Tu David Phu, Genevieve Erin O'Brien, and Mark Padoongpatt converse with hosts Viet Thanh Nguyen and Philip Nguyen.
ABOUT THE GUESTS
Tu David Phu is a Vietnamese-American, Top Chef Alumnus, and SF Chronicle Rising Star Chef from Oakland. Chef Tu’s Vietnamese-California cuisine began garnering press and accolades, first in 2016 with his weekly pop up dinners “ĂN – a Vietnamese Dining Experience.”; then in 2017 San Francisco Chronicle named him Rising Star Chef. In 2019, he was a featured contestant on Bravo’s Top Chef Season 15 and invited to host ABC’s Taste Buds: Chefsgiving which was nominated for a James Beard Award.As a first-generation, Vietnamese-American, food justice comes naturally to Chef Tu, who finds opportunities to use the medium of food as a vessel for meaningful work from cooking with incarcerated men in San Quentin; to being a community ambassador in Oakland working with Asian Health Services and the Oakland Asian Cultural Center. Chef Tu not only applies these Zero Waste principles in his own kitchen, he is a James Beard Smart Catch Leader, recognized for promoting the use of sustainable seafood options; and an avid teacher, sharing the riches and lessons of his birthright through food.
Genevieve Erin O’Brien is a Queer Vietnamese/Irish/German artist with 20+ years as a community organizer, trainer, cultural producer, and chef. O’Brien holds an MFA in Performance from the School of the Art Institute of Chicago and was a Fulbright Fellow to Vietnam in 2009. O’Brien has been a frequent lecturer in Asian American Studies. Their short film For The Love of Unicorns has screened internationally. O’Brien received the Department of Cultural Affairs, City of Los Angeles’ Creative Economic Development Fund in 2015 & 2016. As a US Dept. of State/ZERO1 American Arts Incubator Artist, O’Brien traveled to Hanoi to develop a digital media project highlighting LGBTQ visibility and equality in 2016. Recent works More Than Love on the Horizon and Sugar Rebels were commissioned by the Smithsonian Asian Pacific American Center. The Critical Refugees Studies Collective of the University of California recently funded O’Brien’s current performance series “Refugee Resistance Menu.” O’Brien, once a butcher’s apprentice, is also a private chef and chef/owner of sausage enterprise Meat My Friends (www.eatmeatmyfriends.com). Visit https://www.erin-obrien.com for more information.
Mark Padoongpatt is Associate Professor of Asian American Studies and Interdisciplinary Studies at the University of Nevada, Las Vegas. He received his Ph.D. in American Studies & Ethnicity at the University of Southern California in 2011. His researches and writes on Asian Americans and Pacific Islanders in the twentieth-century United States, with a focus on empire, migration, race, and urban and suburban cultures. His book, Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), explores how and why Thai food shaped the contours of Thai American community and identity since World War II. He’s currently writing a book and developing a podcast series on Asian Americans and Pacific Islanders in Las Vegas titled “Neon Pacific,” which explores histories of race, space, and placemaking in Vegas.
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By Diasporic Vietnamese Artists NetworkTu David Phu, Genevieve Erin O'Brien, and Mark Padoongpatt converse with hosts Viet Thanh Nguyen and Philip Nguyen.
ABOUT THE GUESTS
Tu David Phu is a Vietnamese-American, Top Chef Alumnus, and SF Chronicle Rising Star Chef from Oakland. Chef Tu’s Vietnamese-California cuisine began garnering press and accolades, first in 2016 with his weekly pop up dinners “ĂN – a Vietnamese Dining Experience.”; then in 2017 San Francisco Chronicle named him Rising Star Chef. In 2019, he was a featured contestant on Bravo’s Top Chef Season 15 and invited to host ABC’s Taste Buds: Chefsgiving which was nominated for a James Beard Award.As a first-generation, Vietnamese-American, food justice comes naturally to Chef Tu, who finds opportunities to use the medium of food as a vessel for meaningful work from cooking with incarcerated men in San Quentin; to being a community ambassador in Oakland working with Asian Health Services and the Oakland Asian Cultural Center. Chef Tu not only applies these Zero Waste principles in his own kitchen, he is a James Beard Smart Catch Leader, recognized for promoting the use of sustainable seafood options; and an avid teacher, sharing the riches and lessons of his birthright through food.
Genevieve Erin O’Brien is a Queer Vietnamese/Irish/German artist with 20+ years as a community organizer, trainer, cultural producer, and chef. O’Brien holds an MFA in Performance from the School of the Art Institute of Chicago and was a Fulbright Fellow to Vietnam in 2009. O’Brien has been a frequent lecturer in Asian American Studies. Their short film For The Love of Unicorns has screened internationally. O’Brien received the Department of Cultural Affairs, City of Los Angeles’ Creative Economic Development Fund in 2015 & 2016. As a US Dept. of State/ZERO1 American Arts Incubator Artist, O’Brien traveled to Hanoi to develop a digital media project highlighting LGBTQ visibility and equality in 2016. Recent works More Than Love on the Horizon and Sugar Rebels were commissioned by the Smithsonian Asian Pacific American Center. The Critical Refugees Studies Collective of the University of California recently funded O’Brien’s current performance series “Refugee Resistance Menu.” O’Brien, once a butcher’s apprentice, is also a private chef and chef/owner of sausage enterprise Meat My Friends (www.eatmeatmyfriends.com). Visit https://www.erin-obrien.com for more information.
Mark Padoongpatt is Associate Professor of Asian American Studies and Interdisciplinary Studies at the University of Nevada, Las Vegas. He received his Ph.D. in American Studies & Ethnicity at the University of Southern California in 2011. His researches and writes on Asian Americans and Pacific Islanders in the twentieth-century United States, with a focus on empire, migration, race, and urban and suburban cultures. His book, Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), explores how and why Thai food shaped the contours of Thai American community and identity since World War II. He’s currently writing a book and developing a podcast series on Asian Americans and Pacific Islanders in Las Vegas titled “Neon Pacific,” which explores histories of race, space, and placemaking in Vegas.