"Nướng" means "Grilled" in Vietnamese. This concept focuses on the heart of the fire by cooking over a live wood fire. It is seasoned and paired with the vibrant and fresh flavors of street-style food. Chef Trinh strives to showcase his creativity and perception of Vietnamese cuisine through playful and interactive dishes.
Jacob Trinh is the Executive Chef at Càphê Roasters. From experimenting with classic Vietnamese flavors and incorporating them with the foods he grew up with, Chef Jacob is on a mission to reconnect with his Vietnamese heritage through food. Now, as a James Beard Fellow of 22', he strives to push the boundaries of what "authenticity" means to him through his expression of Vietnamese Cuisine. Chef Trinh emulates the ideology of "Playing with your food." by creating interactive dishes that are fun to eat and hands-on.