SHUN CUTLERY BLOG: BEHIND THE BLADE

Rooted in Resilience: Chef Anthony "Ni" Nguyen of sắp sửa

Born and raised in Orange County, California, Chef Anthony “Ni” Nguyen grew up surrounded by Vietnamese culture and cuisine. Now, as the chef and co-owner of sắp sửa in Denver, he brings the flavors of his childhood to the plate, guided by the lessons of his mentor, the strength of his team, and the unwavering love passed down through his mother’s cooking. In this edition of Behind the Blade, Nguyen reflects on how tradition, humility, and sharp tools have helped shape not only his food, but the restaurant culture he’s building from the inside out.

Tell us about yourself.

Ni Nguyen: Hi, my name is Anthony “Ni” Nguyen, co-owner/chef of sắp sửa restaurant in Denver, CO, alongside my wife Anna Nguyen. I was born and raised in Orange County, California. I grew up surrounded by Vietnamese culture, heritage, food, and life, which has inspired my cooking philosophy and style. I cook with the flavors of my childhood, expressing myself through the lens of a first-generation Vietnamese-American, and exploring how those experiences have shaped my worldview.

 
How long have you been in the culinary space?

Ni Nguyen: I began my cooking journey in 2012, when I helped my family open our restaurant. My parents had me working the cash register until I developed an interest in cooking. My first job in the kitchen was weighing and bagging pho noodles for service.

 
What brought you into the kitchen?

Ni Nguyen: Growing up, I was never the “good” kid; I was always running around and hated sitting in one place. I have always had a desire to be “free.” Cooking was the thing that helped keep my focus and attention. The chaotic and wild nature of the kitchen, combined with precision and attention to detail, had me enamored. 

 
How did you learn to cook?

Ni Nguyen: I learned the foundation of my cooking skills from my mentor, Jin Suzuki. Hachi Ju Hachi was the first professional kitchen I worked in after culinary school. ‘Itacho’, as I called him, taught me how to be confident without being cocky, to cook quickly without being sloppy, how to use my knives without cutting myself, and how to lead through humility.

 
Were there any early food memories or experiences that inspired your love for cooking?

Ni Nguyen: Watching my mom cook dinner for us all those years. Even though she was displaced from her only home, she made sure our culture surrounded us. Our dinner tables always featured a Vietnamese spread of rice, sautéed greens, and soup, alongside an exceptional entrée. The love that my mother wasn’t able to verbalize was evident to us through her cooking and the way she fed us.

 
Who were the biggest influences on your decision to become a chef?

Ni Nguyen: My mom. 

 
What was one of the most valuable lessons you learned during your culinary training?

Ni Nguyen: How skilled you are in your craft doesn’t always reflect how valuable you are to your team. Cooking just to be the “best” in the kitchen is rooted in ego. I’ve found that being helpful to your teammates creates a culture where individual goals align with the team’s objectives. The mindset shifts from “How can I get better?” to “How do we get better?”

 
Tell us something that you're most proud of the work you've done over the years?

Ni Nguyen: Building a restaurant that emphasizes the team as a whole. The schedule and pay structure allow our staff to have a full, balanced, and complete life outside of work. Our team leads with kindness, and the hospitality they provide on a nightly basis is a true testament to our work culture.

 
How important are the tools you use in the kitchen and why?

Ni Nguyen: Opening a restaurant without sharp knives is like building a house without a hammer. In our kitchen, everything starts with our knives—from the delicate slicing of hamachi to breaking down beef. I’ve always emphasized the importance of a sharp blade. The knife I’ve used most since my early days in professional kitchens has been the earlier version of the Shun Dual Core Kiritsuke. Their new line has refined and perfected everything I already loved about it.

What is the evolution of your relationships with knives in your career?

Ni Nguyen: The first knife I ever bought was the Shun Classic Chef’s Knife, so Shun has always held a special place in my heart. As my skills developed, so did my appreciation for Shun knives, especially the Shun Dual Core Kiritsuke, which I absolutely fell in love with. While working for my mentor, Jin Suzuki, I noticed he used a knife with a striking shape. When I asked about it, he told me it was called a Kiritsuke, traditionally reserved for the most skilled chefs. From that moment on, I made it my goal to hone my craft enough to master it one day.

What makes a great knife?

Ni Nguyen: For me, it’s having a knife that can handle the demands of the kitchen, while still maintaining an ease of sharpening. 

What is your go-to knife?

Ni Nguyen: Shun Dual Core Kiritsuke.  I do everything with this knife, from mincing herbs to slicing fish, or breaking down chicken. Its utility is endless.

What advice would you give to aspiring chefs who are just starting out?

Ni Nguyen: Attitude and openness to constructive criticism are king. Responding to challenges with a good attitude will quickly earn you notice from your chefs. Understanding that once you become a “good” cook, the knowledge that you have accumulated should be shared endlessly.  Lead your station by example. This will slowly change the perception of kitchens from one of chaos and hostility to one of kindness and grace. This is how we change the industry.

 
Are there specific cuisines or traditions you feel especially connected to?

Ni Nguyen: Vietnamese cuisine. As a Viet Kieu child, I never felt a genuine connection with my culture.  There was a duality in trying to assimilate into American culture at school while maintaining my heritage at home. The bullying at school due to being different caused me to be ashamed of my traditions. Now I use my food and restaurant to show kids that there is nothing to be ashamed of. Our food is delicious, our culture is rich, and our traditions are beautiful, and they should be celebrated. 

 
What do you love about the Denver food & beverage community?

Ni Nguyen: THE COMMUNITY! When we first opened, the community showed out for us, championed fish sauce, and helped us get to where we are today. There is no way we can ever repay them, so I shout them out every single opportunity I get. From showing up to help us deep clean, sharing their Excel spreadsheets, to speaking up for us when we couldn’t speak up for ourselves, our community has been there for us.

 
What was a pivotal moment in your career that helped shape your culinary identity?

Ni Nguyen: My first day at Animal restaurant in Los Angeles, I remember this day vividly. My chef had me cut a 600 pan of onions for caramelized onions, and when I went to dry storage, my eyes lit up. There were bottles of Three Crabs fish sauce, fermented shrimp paste, and hoisin sauce. It looked like the pantry from my childhood on steroids. That day, I realized that these flavors could be accepted on this level. Animal gave me the confidence to one day open sắp sửa.

 
What’s your go-to meal when you’re cooking just for yourself?

Ni Nguyen: Boiled cabbage, with hard-boiled eggs that are smashed in fish sauce and Thai chilis. I eat that over rice.  This is the meal that brings me right back home to my mother’s dinner table.

 
If you could cook a meal for anyone in the world, who would it be and why?

Ni Nguyen: Kobe Bryant. He was and will always be my hero. Every time I failed, stumbled, or felt behind in life, I would just watch Kobe interviews. His determination to become great and to help those who came after him has inspired my philosophy in the kitchen.

 
If you had to describe your culinary journey in one word, what would it be?

Ni Nguyen: Humbled.