91 min listen
Episode 182: Dennis Ngo (Di An Di, Brooklyn)
Episode 182: Dennis Ngo (Di An Di, Brooklyn)
ratings:
Length:
67 minutes
Released:
Oct 29, 2021
Format:
Podcast episode
Description
Chef Dennis Ngo grew up the American-born son of Vietnamese refugees in Houston, Texas, and spent almost a decade in the corporate world, before following a fondness for hospitality into the professional kitchen. After a brief stint as a dishwasher and line cook, he took the opportunity to become chef of a downtown Manhattan restaurant. Following a rocky start, he grew into the role, eventually moving on to other opportunities and then, about five years ago, opening Di An Di in Greenpoint, Brooklyn. Dennis really opens up in his conversation with Andrew, taking on such subjects as family resistance to his switching to kitchen life, a rewarding but in some respects painful relationship with a surprising mentor, and what he sees as Di An Di's mission.From October 29 - November 5, 2021, Dennis and Di An Di are participating in S.Pellegrino's* Destination Dining program, "exchanging" two dishes with LA's Night + Market.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.* S.Pellegrino is Andrew Talks to Chefs' promotional partner.
Released:
Oct 29, 2021
Format:
Podcast episode
Titles in the series (100)
Episode 1: Alex Stupak: Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. by Andrew Talks to Chefs