Yia Vang, the chef behind the Minneapolis hot spot Vinai, says his restaurant is a love letter to his parents. He arrived in the U.S. as a refugee when he was a young boy. Now, he blends his Hmong heritage and Midwestern upbringing to create innovative dishes that honor his family.
Breakdown
- Ye Vang, a former refugee, is the chef behind Vinai, a Minneapolis restaurant recognized by Time Magazine. 7s
- Vang's restaurant is named after the Ban Vinai refugee camp in Thailand, where he was born and his parents met as Hmong refugees. 58s
- Vang aims to create a welcoming community at Vinai, drawing from his experiences growing up as an immigrant in the U.S. 46s
- Vinai's menu blends Hmong heritage and Midwestern influences, using ingredients from his mother's garden and local Hmong markets. 3m 2s
- Vang emphasizes that his parents and their story are central to his success, and he now feels a sense of belonging through his work. 4m 0s