Vietnamese-American chef conquers Las Vegas: 'Black sheep' becomes culinary pride.

Jamie Tran, a Vietnamese-American chef in Las Vegas, has undergone a spectacular transformation from the "black sheep" of her family to a culinary pride with her renowned restaurant, The Black Sheep, and her Top Chef award.

Thanks to the dedicated support of Samantha Colón, a communications specialist at the Las Vegas Convention and Visitor Authority (Nevada), for over three months, I finally managed to have an intimate conversation with Jamie Tran, one of the few Vietnamese-American chefs with a significant reputation in this city that never sleeps.

Vietnamese-American chef Jamie owns The Black Sheep restaurant, highly regarded by experts for its sophisticated blend of Vietnamese cuisine and modern cooking techniques. Her journey began with a challenging childhood, followed by various career choices before she became a prominent figure on television in the reality show Top Chef and a source of pride for the Vietnamese community here.

Vietnamese-American chef Jamie Tran in the 18th season of Top Chef. PHOTO: PHAN QUOC VINH

The restaurant has been around for almost eight years, and during that time, Jamie Tran was nominated as a finalist for the James Beard Foundation's Best Chef: Southwest category in 2022. The Las Vegas Weekly awarded her the title of "Best Local Chef" on its Best of Vegas list in 2022. Prior to that, Eater Las Vegas magazine also awarded "The Black Sheep" the "Restaurant of the Year" award in 2017 and Jamie Tran the "Chef of the Year" award that same year.

Could you share a little bit about your family with Thanh Niên readers ?

Jamie Tran: My father is over 90 years old this year, and my mother is almost 80. I was born into a traditional Vietnamese family, and because my parents had nine children, I grew up with strict discipline but also abundant love.

Almost all of my maternal relatives still live in Hue . But for the past 40 years, I haven't been back to Vietnam, and next summer I plan to visit Vietnam, especially Hue – the land of my mother's roots.

A friendly smile is always on the face of the owner of The Black Sheep restaurant. PHOTO: PHAN QUOC VINH

Before becoming a chef, did you study many different subjects?

Jamie Tran: That's right! I first studied food technology, then switched to biochemistry, and then to accounting. I used to avoid cooking because my father was also a chef, so I knew how hard it was. But one fine day, my younger sister looked at me and… teased: "You'll become a chef eventually, you can't escape fate!"

So I switched to business administration, setting myself the goal of opening my own restaurant within 10 years. Ultimately, I accomplished it in just 7 years.

Why did you decide to open a restaurant and name it "The Black Sheep"?

Jamie Tran: I'm the "black sheep" in my family because I've always been the different, stubborn child, not following the stable path my parents wanted. I feel that the name of this restaurant accurately reflects my journey and... my nature. (Black sheep is a common English idiom. In a flock of sheep, black sheep are rare and don't "fit in" with the others, so it's used to describe someone with a different personality within a family or group - PV)

Jamie Tran breathes life into authentic Vietnamese dishes, creating a unique and distinctive flavor. PHOTO: PHAN QUOC VINH

The Black Sheep is where I can both preserve the authentic, home-cooked flavors of Vietnamese cuisine and elevate it to a more modern level using American and French culinary techniques I learned from high-end restaurants. I don't "Americanize" Vietnamese food; I simply strive to make it more refined and sophisticated.

Why is the restaurant located in the southwest area of ​​Las Vegas instead of the heart of the Las Vegas Strip, a popular destination for international tourists?

Jamie Tran: The Las Vegas Strip and Chinatown are both crowded, bustling, and full of operational pressure, while I personally prefer a slower, more intimate atmosphere. I wonder if I inherited this from my mother, who is from Hue... (laughs) .

This is a densely populated area with few tourists , making it ideal for creating a private space for locals. I appreciate simplicity, sincerity, and a lack of hustle and bustle. This allows me to easily prepare dishes with love and passion for my many regular customers here.

So, are you more influenced by your mother or your father in your cooking style?

Jamie Tran: My father was very disciplined, cooking in a military style—precision, principles, and an industrial approach. My mother, on the other hand, cooked with emotion and memory. She seasoned instinctively, rarely using numerical measurements. I learned to "absorb" the flavors of cooking from my mother. Therefore, all the Vietnamese spirit in my dishes originates from her.

I named this dish Ham-Bao-Ger, a unique combination of Jamie using steamed buns as hamburgers. PHOTO: PHAN QUOC VINH

What does it mean to modernize Vietnamese cuisine in your opinion?

Jamie Tran: It's about preserving fish sauce, ginger, garlic, and onions because those are the elements that define our identity, but the presentation and preparation need to follow new techniques, elevating the dish to a higher level. I want my diners to understand that Vietnamese cuisine is not just about cheap eateries or street food, but can stand on equal footing with other major cuisines around the world.

How has participating in the Top Chef program affected your career?

Jamie Tran: I've never really liked competition, but if I want to grow professionally, I need to challenge myself. Top Chef is a competition that has helped me understand myself better and learn how to stay calm under various pressures. Returning from the show as one of the top 4 contestants after nearly three months, The Black Sheep has attracted many more customers. Many people drive almost 30 minutes from the Las Vegas Strip just to come and eat our Vietnamese food. That touched me deeply.

The author with chef Jamie Tran - owner of The Black Sheep restaurant. PHOTO: PHAN QUOC VINH

What message would you like to send to young Vietnamese people who want to start a business in the culinary industry?

Jamie Tran: Don't be afraid to be different! Don't be afraid of failure! I always tell my staff that if you want to open your own restaurant, I will support you wholeheartedly. Their success is not my loss; on the contrary, it's a shared professional responsibility. And most importantly, always remember where you come from, because that's your greatest source of strength!

Thank you for taking the time for this interesting conversation! I wish you and your restaurant continued success in attracting even more customers and in your mission to spread Vietnamese cuisine to international friends!

Source: https://thanhnien.vn/dau-bep-goc-viet-chinh-phuc-las-vegas-con-cuu-den-thanh-niem-tu-hao-am-thuc-185251114091805774.htm