Today we’d like to introduce you to Viet Pham. They and their team shared their story with us below:
Born in a Malaysian refugee camp in 1979, Chef Viet Pham and his Vietnamese parents immigrated to the U.S. when he was seven months old. He grew up in the San Francisco Bay Area with parents who loved food and cooking. His upbringing inspired him to pursue a career in food, and he graduated from the California Culinary Academy in 2002 after first starting his career in software.
While attending school, Pham interned at Michelin-starred Fifth Floor Restaurant in San Francisco under award-winning chef Laurent Gras. He then went on to cater local private events before relocating to Provo, Utah, where he joined Spark Restaurant and Lounge. He soon opened his first restaurant, Forage, in Salt Lake City with co-Chef which was well-received by the community for its unique concept of featuring ambitious dishes inspired by what Pham found on his forages. The restaurant quickly emerged as the top eatery in the area, winning Salt Lake Magazine’s Best New Restaurant in Salt Lake City in 2010, Best Restaurant in Salt Lake City in 2011, and Best Chef from the magazine in 2012.
Viet also won the award of Food & Wine’s Best New Chef in 2011 and is a 3x James Beard Foundation Award Semifinalist. He now runs Pretty Bird Hot Chicken, a Nashville-style hot chicken restaurant in Salt Lake City, which was voted Best Fried Chicken in Utah and named one of the Top 20 of the Best Fried Chicken Places in America by USA TODAY.
He has been seen on TV, having competed on the highly- popular Food Network competition cooking show hosted by Guy Fieri Tournament of Champions, as well as the network’s marquee program Extreme Chef in 2012, The Next Food Network Star in 2013, defeated Chef Bobby Flay twice on Iron Chef America and also appeared on numerous other Food Network shows.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Being an individual in the creative space is never easy. You put forth your most vulnerable and creative medium for all to see, taste, and judge. There are highs and lows which can often times lead to internal struggles.
Oftentimes, through the struggles, one can find inspiration. There are times I wouldn’t wish this business on my worst enemy. It’s long, grueling hours, the ongoing stress, dealing with employee issues, and facing judgment from the public. Through it all, you can pick and choose your battles, but at the end of the day, I get to do what I love, and that is really all that matters.
Thanks – so, what else should our readers know about your work and what you’re currently focused on?
I’m a classically trained chef. I’ve worked in some of the best kitchens in the world, along with some of the best cooks and chefs. I’ve taken all that I’ve learned and applied it to something simple, comforting, and familiar – fried chicken. My wife, Alexis, and I now run a fast-casual restaurant called Pretty Bird. We have 4 locations throughout Utah and are growing.
We have a small and limited menu focusing on Nashville-style hot chicken. What sets Pretty Bird apart from other hot chicken restaurants is that there is a proven chef at the helm (myself) with years of experience, and I am able to apply everything that I’ve learned to Fried Chicken. At the end of the day, you have a well-thought-out product that is delicious with balances of flavors and textures that has longevity and that is in our chicken sandwich.
My fried chicken has beaten Bobby Flay on Beat Bobby Flay, his Titans on Bobby’s triple threat, and many more. We were also named the best chicken sandwich by People magazine. I’m also most proud of my accolades – Food and Wine’s Best New Chef, muti time James Beard Foundation nominee, winner of Iron Chef America, and many other shows and accolades, and, of course, Pretty Bird.
Are there any important lessons you’ve learned that you can share with us?
The most important lesson I’ve learned along the way in my career is to continue to be humble.
Humility allows one to learn and grow. This industry is often run by ego, and huge egos doesn’t allow you to open yourself up to learning and gaining perspective.
Contact Info:
- Website: Prettybirdchicken.com
- Instagram: @chefvietpham and @prettybirdchicken
- Facebook: Pretty bird chicken/chef Viet Pham
- Linkedin: Viet Pham
- Twitter: @chefvietpham
