Friends of Tabletop Restaurant Edition: Meet Anh-Tuan Tran from kō.än

Last year, we started a monthly series highlighting the many social influencers and bloggers who have become not only our colleagues, but our friends throughout our journey with Tabletop Media Group. Well, we recently decided to include clients and people in the restaurant community with a new series called: Friends of Tabletop, Restaurant Edition. We hope for this new series to highlight folks that we admire and love working with + give a little peek into their world and background.

With that being said, we’d love to introduce our first participant and May feature, Anh-Tuan Tran from kō.än! Check out our fun Q&A with him.

Tell us about your position at kō.än.

I am the Chef De Cuisine at kō.än! I am responsible for running each dinner service, ensuring that the kitchen and its crew members are working together as efficiently as possible, and overseeing that all dishes that leave the kitchen match the standards of the Executive Chef. (Although recently, I like to take on the unofficial role of "Chef De Grocery", where I ensure guests receive the finest quality grocery items and specialty meal kits during these..."unique" times haha).

What's your favorite thing about working in the Triangle?

My favorite thing about working in the Triangle is the opportunity to meet and connect with so many unique individuals, especially in the restaurant industry. People from all walks of life pass through this area. It's amazing to have the chance to work with and learn something from them or better yet, have them teach you something about yourself.

What's your favorite cookbook?

My favorite cookbook is "The Flavor Bible"! I can not count the number of times I have referred back to this wonderful book. Technically not a cookbook in itself, the book is more of an almanac of  ingredients and their most ideal pairings. It is the perfect tool that helps me get inspired and helps spark that creativity when coming up with a new dish or working with unfamiliar ingredients. If you are new to cooking or want to expand your base culinary knowledge, I highly recommend you check this out!

What’s your favorite kitchen utensil?

My all time favorite kitchen utensil that has yet to be defeated by any other tool is an offset spatula! It is the perfect tool in almost any situation; It makes that luxurious smooth appearance when icing wedding cakes, it's the perfect utensil for moving hot things from point A to point B, and it's the best companion when spreading sauces or purees. If you are just starting out on your own culinary adventure, get yourself an offset spatula!...and also a good quality knife. 

What's your favorite dish to make?

My favorite dish to make isn't a "dish" per se, but actually baking bread! I have always had this secret passion for bread baking and enjoy the science of the craft itself.

Every culture has some form of "bread" and in essence, the ingredients are simple and readily available. What makes it special are the ways you can take those handful of ingredients and create an almost infinite amount of possibilities by changing the slightest factors; It could be the temperature at which the dough is proofed or the amount of the water used when forming the dough. These slight changes can have major effects on the final product and I believe that in itself is something magical! I recently have been able to utilize this passion here at kō.än! I make our house focaccia that is made fresh daily and can be ordered via our website as a grocery item!

What is your least favorite food?

My least favorite food is "Durian". I am not a picky eater by any means and will always try something at least once before deciding if I like it or not. This fruit, however, is my kryptonite. It has the consistency of a chunky sour cream, smells like rotting onions, and tastes like a melted marshmallow mixed with garlic. I know there are plenty of people who love this wonderfully offensive gift upon this earth, but unfortunately, I am not blessed with the ability to appreciate all of its glory. 

What's your favorite dish at kō.än?

My favorite dish at kō.än is the Vietnamese Pho! This dish holds a special place in my heart because it reminds me of my mom's pho. The star of this dish is the flavorful broth; It simmers for hours on end, developing a deeper, more refined taste with each passing second. When it's ready, you strain this stock to reveal a pure mahogany nectar that truly can't be described in one word. It brings forth feelings of nostalgia and joy for me and I'm proud of what we have created and that we are able to share it with you.

What's your favorite restaurant in the Triangle (other than kō.än)?

My favorite restaurant in the Triangle is Noodle Boulevard. For the longest time this wonderful ramen restaurant was hidden away in a small neighborhood Walmart parking lot, where only those in the "know" knew of this place. There weren't even signs pointing towards this hidden gem and even then, it was hidden behind a random subway. It has, by far, the best ramen in all of the triangle both in flavor and price point. Every ramen on their menu is huge and packed full of flavor. I have gone countless times and have tried almost everything on their menu and have yet to be disappointed. They recently moved to a bigger location off of Walnut Street, so the secret is out. Everyone order their ramen for pick-up today!

What's the most useful lesson you've learned from being in the restaurant industry?

To quote Bruce Lee, “Empty your mind, be formless. Shapeless, like water. If you put water into a cup, it becomes the cup. You put water into a bottle and it becomes the bottle. You put it in a teapot, it becomes the teapot. Now, water can flow or it can crash. Be water, my friend.”

The most useful lesson I’ve learned in my time in the industry is to be adaptable. Being able to adjust your mindset and perspective in any given moment is key. Understanding that there are multiple ways to approach a new dish or work with a crew member or organize your tools is essential for success in this industry. This lesson will be a constant no matter what restaurant you work at or who you work with.

Who impacted you the most in your career?

I am fortunate enough to have come across a handful of people I can consider my mentors at this stage of my life. For example, working with Chef Drew Smith influences my love for food and has helped shape me into the person I want to be in the kitchen. Girl Eats World’s Linda Nguyen inspires my passion for food photography and gives me better insight into other aspects of the restaurant industry. Both have positively impacted me in a number of ways and I am nothing but grateful for their lessons in both my work and in life.

That being said, I will have to say the person who has impacted me the most in my career is my mom. She has been there for me through my entire journey and continues to show her support. Some of my fondest memories of her are cooking together for family gatherings; Rolling countless amounts of spring rolls to stirring the giant pot of oxtail pho. That nostalgic childhood feeling comes back every time I cook in the kitchen and that in itself is something magical.