MY STORY

My name is Daniel Le, I'm a Vietnamese-American Chef born and raised in "Little Saigon".  My very first job I had was at 15 years old being a "boba barista" in a small little boba shop that eventually became a restaurant serving iconic Vietnamese dishes such as:  Pho, Com Bo, Com Ga and small sides.  It was then and there where I had my first hand in cooking.  Along with spending summers in Louisiana on the family shrimp trawler business, I learned to appreciate the delicacy of seafood at a young age.  Fast forward a few years I realized I wanted to pursue a career in culinary.  No restaurant would hire me as I was lacking "experience" so it was then I decided to swallow my pride to start as a dishwasher at the Disneyland Amusement Park.  After a few more failed attempts of trying to be a cook, I enrolled in culinary studies at the San Diego Culinary Institute.  Upon graduation was where I finally had the chance to become a cook,  I started my career at the Ritz Carlton of Laguna Niguel where I was then offered my first job offer.  I respectfully declined it because I wanted to be in a restaurant setting, which led me to Roy Yamaguchi's restaurant in Newport Beach.  From this moment it is where I realized what my dreams were and it was to open my own restaurant.  Multiple restaurants and positions later I had the chance of being a part of two different restaurant opening in Orange County, CA.  While gaining the confidence and experience throughout the years, I made the leap of faith to New York City where I was a part of 5 restaurant openings: Goggan (tournant chef), Hanoi House (Co-Executive chef), Hanoi Soup Shop (Executive chef), Saigon Social (Interim chef), The Tyger (Head Chef) and most recently Essex Pearl as the Executive Chef & Operating Partner.  With gaining the experience I decided to offer my services as a consulate for businesses who need help.