Suzie was born in Saigon, Vietnam. Cooking has been a long tradition in her family since her great grandparents owned a rice field, peanut plantation, and farm in Saigon (Ho Chi Minh City now). Her father sent her to culinary school when she was a teenager to develop her cooking skills. After completing culinary school, she trained under her aunt, Master Chef Luu, learning various Vietnamese and Far East dishes.

Unfortunately, her family had to flee Vietnam before 1975 to avoid the fall of the Vietnam war. The rice field, peanut plantation, and farm were all abandoned and taken by the Communist party. Her culinary career was put on hold for 30 years while trying to acclimate to a hard and arduous life in America. After many years of struggling in corporate America, she decided to start her own special events and catering company in the early 2000s. She catered and hosted many black tie galas to support local non-profit organizations such as: AIDS Foundation Houston, Child Advocates, and Houston Food Bank. Since then, she has helped develop recipes for her children’s food truck and is now the chef behind Sit Lo.

What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?

12-hour slow-cooked brisket and chicken congee (Chao Ga Bo) topped with fried chicken skin, scallions, cilantro, and chili oil. Incorporating ingredients such as brisket and fried chicken skin into a traditional Chao Ga is our way of showcasing our Texas meets East roots. With so many geographic similarities between the Gulf Coast and Mekong Delta, there wasn’t much difficulty in assimilating recipes. This tasting is a fusion of Texas and Vietnamese flavors which we’re beginning to see a lot of in the Southwest..

What does the future of Asian food look like?

It will only become more popular and a staple! However, I believe the approach now is to go back to our roots. As Americans are becoming more adventurous eaters, I believe they are beginning to seek out the authentic recipes that have been passed down by generations. 

What does celebrating 10 lucky years of LUCKYRICE mean to you?

It means 10 years of representing the Asian community and its hardworking chefs. This is the first LUCKYRICE event for me. So I’m honored to be included in this community.

Join Chef Suzie at the LUCKYRICE Night Market of the Future presented by Rémy Martin on Thursday, October 24th, 2019 at The Astorian