Baked Five-Spice Tilapia

Before embarking on his celebrated culinary career, Chef Dan Nguyen worked on oil rigs. A graduate in petroleum engineering, Nguyen began his professional life on an offshore operation near Louisiana.
In 1985, at his mother’s request, he relocated to Chicago to assist his brother in the family’s restaurant business. Trading the warmth for Chicago’s brisk winters, Nguyen found comfort in recreating the vibrant, tropical flavors of Vietnam.
Together with his brother, Nguyen opened Pasteur in 1985, Chicago’s first Vietnamese restaurant and a pioneering establishment that introduced authentic Vietnamese cuisine to the city’s diverse dining scene. He later expanded his culinary portfolio as chef-owner of acclaimed concepts such as Viet Bistro and Simply It, and through partnerships with notable restaurants including Le Colonial in Chicago and Houston.
Even after long days in the kitchen, Nguyen continues to cook dinner for his family every night—an enduring ritual that he calls “the best time to reconnect and take things slower.”
Today, Chef Dan Nguyen is thrilled to bring Vietnamese cuisine to a larger stage at CookUnity, where he shares his deep-rooted flavors and traditions with eaters across the country.

Read more