Chef Chad Kubanoff spent his early years working at some of the best Restaurants in America. For the last decade he has become obsessed with Vietnamese Cuisine.
Next Popup is Friday, July 24th.
Two Michelin trained Chefs (David Randel and Alex Ngyuen Haugaard) are going to be taking over and cooking a special menu titled From "Denmark to Saigon." The menu will be inspired from their nordic training using the produce and products of Vietnam.
This is the current menu although it is subject to change, as they will be cooking whatever is best in the market that morning.
Snacks
• Shiso taco, shrimp & shrimp emulsion
• Tart with pork rillette
• Crustade with mushrooms, brown butter & dust
Starter:
Cobia Crudo with tomato consomme, rau ram oil & rau ram
Vegetable Course
sunchoke & leek, sunchoke and cheese sauce, pickled onion
Fish Course:
Barramundi with farce wrapped in kale, clam sauce seasoned with dill
brioche on the side
Main Course:
Duck with juniper sauce, cabbage & purée
Dessert:
kefir ice cream with citrus filets & brown butter Citrus dessert
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“With training in Classic French, Modern Gastronomy and Traditional Vietnamese Cuisine. There is no-one that teaches and cooks like Chad does.”
“In my 24 years as a professional cook and chef, I have been completely obsessed with tasting every new ingredient and exploring every new technique. I love sharing what i have learned so far while forever continuing this exploration of food.”
So Far…
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As a young cook chad always knew that cooking was his path. His training started as a young cook in the culinary arts program at his local Technical school. He moved to New York city to train under Chef Daniel Boulud at Restaurant Daniel. Learning the foundations of classical French Cooking, Chad then went to expand his skills and knowledge under Chef Achatz at Restaurant Alinea. This is where Chad was exposed to a vast array of new techniques, and a new food thought process
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Being inspired by an episode of “A Cook’s Tour”, Chad decided to make a jump and move to Vietnam. There he worked as an Executive Chef at a fine dining Vietnamese Restaurant by day, and by night was exploring the tangled streets and hidden alley ways of Ho Chi Minh City to taste all the flavors the city had to offer. With a continuning desire to learn, Chad drove from Saigon to Hanoi by motorbike to taste and explore the regional differnces of the cuisine throughout the country. After returning to Saigon, Chad started taking travelers on food tours to taste the best dishes the city had to offer.
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In 2013, Chad returned to the USA to open his first restaurant. “Same Same” was focused on bringing the best Vietnamese Street food to the city of Phildelphia. After 2 years of operation, he learned the difficulties of operating a restaurant in the United States and also that a casual restaurant in the city is not what he wanted to do. Now with the understanding of the importance of marketing and a more clear vision of the next restaurant, Chad has spent the recent years focusing on learning and creating food content to share and build the skills that he has aquired over his career.
