Charles fans fled from Vietnam when he was a teenager, and the sophisticated restaurant replaced the menu of inexpensive noodle dishes, which helped to change the American perception of Asian cuisine. He grew up in San Francisco on Monday by replacing his food and the best local ingredients with a spring roll with a spring roll with his food and the best local ingredients. He was 62 years old.
His death was confirmed by Anne Duon, a spokeswoman for his restaurant group, at a hospital that was shot last week after experiencing cardiac arrest during a tennis game.
Fan is like a food world star. He published two cookbooks, participated in the television program “Iron CHEF”, and walked through the city of SAIGON with Anthony Bourdain on Bourdain's TV program “PARTS UNKNOWN”. He has nurtured celebrities like Rihanna, Steven Curry and Obama. However, even the fame, he rarely refused invitations to donate time and food to charitable events and help other chefs.
His success in a restaurant in San Francisco, a diagonal door that opened in 1995, has long hoped that food critics and meals will be valued for food from the country as much as Italian and French cuisine. We supported the chefs of the immigrant family members.
“I knew immediately when he opened the restaurant,” said Rob Ram, the chef and owner of San Francisco's Lily. “We yes, this is a game changer. This takes it from the street to the dining room.”
Fan noticed that making a mother's dishes with local top -notch ingredients used in kitchens like San Francisco's Zuni Cafe is a gambling.
“Let's be realistic,” he told the Washington Post in 2017. “20 years ago, I asked,” White people eat this? Will they pay for me? “I will sell the whole fish, and people have eyes. You will be upset to see the bones. That was trying to survive as a business. “
It was a wise bet. After working on some jobs, such as software sales, clothing design, family sewing shop management, Fan opened a diagonal door on Valencia in the mission area.
Street is a sharp line of high -tech boom in the district, from the Neighborhood of the Victorian House, the boutique, third -wave coffee shop, and one of the most innovative restaurants in the city, one of the most innovative restaurants in the Victor Dynasty. There was.
Diners may need to dodge drug trading to reach a diagonal door, and occupy a small space that he has renovated. However, when they entered, they were rewarded by nails with fat dangness on the cattle, a plate known as Bolk Lukuruk in Vietnam. The name refers to how to keep the cook constantly moving the hot pot to bake the meat. In Vietnam, plates are often made with finely chopped beef cuts and fried until they are almost crispy.
Fan recasts the dishes in the middle cubes of the same beef Alice water area used in her famous restaurant in Berkeley, Chez Panisse, and in a local water crest of the waterslless instead of lettuce. We provided. It became the most popular dish in his restaurant.
Miam Morgan said in an interview, “Food has just popped out,” said Miam Morgan, a retired food editor of San Francis Cocronicle. “You were very bright and such freshness. The flavor has just jumped out. “
In 2004, he moved the restaurant to a ferry building in the city and took over 8,000 square -foot Prime Boe Art Space, looking at the fascinating scenery of San Francisco Bay. By 2014, the highest sales restaurant in California was $ 16.5 million annually.
Toà nphan was born on July 30, 1962 at DA Lat. Dalat is a local capital in Southern Vietnam at the time, which is popular with excursions. His parents, QUYEN PHAN and Hung Con Phan, have emigrated from China. Fan, the first person of his family born in Vietnam, was the eldest son of six children.
His family was well economically comfortable to run a general store and make most of the maid cooking. When Saigon fell to the Northern Vietnam army in 1975, the fans joined millions of people on a boat for Guam.
“When we were safe with international water,” he told the Washington Post. 'I was 13 years old. That day was over when I was a child. “
One and a half years after the refugee camp, the family landed in San Francisco. Their American sponsors took six fans to doctors and gave them the American name.
When I settled in Chinatown, fans often worked at restaurants. At home, he cooked for his family, and his parents did two jobs. He experimented with an assimilation food, including a gourmet magazine directly, including dinner. No one liked it, so the family ate curry and rice instead.
Fan arrived at the University of California Berkeley, studied architecture and design, and later met Pichet -on, a graduate student who became a long -standing friend.
The two polished English by listening to the singer Karen Carpenter. In an interview, Ong said, “I loved music for me, but for him to improve his accent. By the third year of fans, he was tired of hiking the tuition. I left college.
With the success of the slope, he opened and closed other restaurants, mainly Cantonese cuisine, whiskey, and Ban Me.
The slope has been extended to Sanramon and Napa in California, and Bone in Burgundy Wine in France. His flagships in the ferry building were closed in COVID pandemics and were not resumed. He was planning to return to the original location of Valencia Street when he died.
He survived with five brothers and sisters, his three children and his mother, Angkana Kurutach.
Foodwriter Joan Nathan said that Fan was the best Acontre she knew.
“Even the ordinary story was even more interesting,” she said. “He was one of the people he wanted to sit together. Drinking wine and listening. He was hysterical.”
And he was generous to help other chefs find their scaffold. Chef Tanya Holland, a chef, who ran a restaurant in Auckland, met him at a meal wheel -on -wheel event when no one in the city knew. He became a reliable adviser and helped with leases negotiations and media navigates.
“He didn't lead the ego like many of these people,” she said in an interview. “He felt that there was enough space for everyone.”
Fan has his mission to spread some kind to the industry that has always been provided.
“I was stepped on and felt so humiliated, so I once punched the locker door,” he said in 2003. The cycle must be stopped. People cannot abuse. That makes the taste of food worse. “
