Chef Tue Nguyen defines authenticity for herself and no one else

DA: Shifting gears now, I want to talk about your restaurant ĐiĐi. What have you learned about yourself in your chef role? Can you describe your evolution now that ĐiĐi is out in the world and you’re at the restaurant cooking?
TN: ĐiĐi was such an unexpected opportunity. I always remind myself that if an opportunity presents itself, it means you're ready for it. I embraced the chance, learned from it, and now, reflecting on a year with ĐiĐi in L.A., I’m amazed at the journey. I've learned so much about my leadership style and how to build a cohesive team. I’ve always seen myself as a natural leader, but running a restaurant challenged that perception. Working with my older sous chefs and cooks made me feel awkward about leading, especially given the respect for elders in Vietnamese culture. I had to remind myself of my position, step up, and embrace the challenge, even when it felt unnatural.

DA: To borrow a concept from The Bear, can you describe your non-negotiables or core tenets of leadership?
TN: I believe non-negotiables are about listening—truly listening to what people are saying—and communicating in a way that makes them feel heard. It’s a balance, much like in any relationship. Listening and communication are the top two elements where people are more willing to listen to you if you take the time to hear them out. There can be a lot of egos in the kitchen, with the mentality of “whatever I say goes.” I didn't want to lead my team that way, especially since this is my first time in this role. I aimed to learn from one another rather than dictate. It's essential to understand how each person prefers to work and communicate. Some cooks respond well to direct orders, while others may be more sensitive, so I had to navigate their different communication styles.

DA: Empathy wasn’t necessarily part of the discussion a decade ago in the industry. Now, you're able to lead your kitchen in a more empathetic way, being mindful of the entire team and their mental health, which contrasts with the classic stereotypes of the angry chef.
TN: At the beginning of ĐiĐi, an old-school chef from the H.wood team came in to lead. He was very blunt and embodied the classic chef mentality. During service, it was chaotic, with everyone yelling at each other, and I realized I couldn't operate that way. Whenever I’m running the line, my cooks get excited and say, "Chef, you're running the line today!" They appreciate that I won't throw a plate in their face.

DA: Generally speaking, what does your schedule look like at the restaurant?
TN: I have a lot of sh*t to do every day. Beyond the restaurant, I also create content—not just for ĐiĐi, but for myself as well. I need to keep feeding the algorithm and my followers with original recipe videos. Mornings are dedicated to filming, either at home or at the restaurant. In the evenings, I’m at ĐiĐi until around eight or nine, or longer if there's a large party that needs my attention.

In the early days of ĐiĐi, I was on the line about four days a week. Now that we've been open for a year, I have confidence in my cooks. They’ve honed their skills making the same Vietnamese dishes repeatedly, allowing me to ease off a bit. Now, I’ll stay until lineup and then say, "Okay, guys, good luck!" Of course, I’m still there for special events and occasions.