Quang Thai Nguyen
Greenpoint, Brooklyn
Cool World, the new McCarren Park corner bistro, was started by a group of restaurant industry vets. They made a splash last summer when they opened in Greenpoint, with an extra tasty brasserie-style menu, and a kick-ass cocktail program. Quang Thai Nguyen, formerly the Sous Chef at Wild Air and now the executive chef at Cool World, was kind enough to let us take a peek behind the scenes of dinner service prep, and into some of the life lessons he’s taken away from the industry.
Full name, age, where are you from?
Quang Thai Nguyen, Born in New Orleans, Louisiana, grew up in Ft. Worth, TX, been in New York City since 2008
What is your title and where do you work?
Executive Chef, Cool World
Was food a big part of your upbringing?
Being in a big family with 7 siblings, every meal always felt like a grand spread. Holidays and special occasions were especially elaborate. There was always at least 7 or 8 different dishes on the table.
What are your earliest memories of dining out?
I mean if I was to be honest, most likely birthdays at Chuck E. Cheese, McDonald’s playground with the older siblings. A lot of Vietnamese food at outdoor festivals in New Orleans.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Get comfortable putting yourself in uncomfortable situations, like taking on projects that you’ve never done before, pushing your limits everyday, constantly challenge yourself. Attention to detail is so very important when building your skills and techniques. Do things slow at first until you’ve got the tech down, after that speed and efficieny will come. Be patient. A lot of skills required in the kitchen can’t be learned immediately, it takes diligence and hard work, just keep at it day in and day out until your high standards for yourself becomes habit and just how you operate. Consistency is something that isn’t talked about enough and an underrated quality, work at your craft and aim to produce the same quality of work everyday, if not better.
What do you think working in this industry has taught you?
The biggest takeaway from joining this industry is how important the people are who work in. So much sacrifice goes into curating these experiences for our guests. We all see each other at our absolute best and worst, and these experiences lead to some of the strongest bonds I have in my life. Without a doubt, my best friends and the most talented and kindest people I have ever met, I’ve met during my time in the industry.
What's your favorite drink or dish on the menu?
My favorite dish on the menu is probably the cheese toast. It was a dish on the lunch menu at my first cooking job. I always wanted to put the rarebit we made at the fondue restaurant I use to work at, that’s how that one came together. Lil bonito on top for some smokiness after a roast in the sally, you get something of an open face ham and cheese sensation, just a little different.
What is your favorite place to go out and eat at and what are you ordering?
The most delicious meal in recent memory was probably Torishin, any of the knee or cartilage skewers and skin skewers were my favorites. There’s also the 4 pc combo at Popeyes with red beans and rice and mac and cheese.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
Desert island? Sounds like we’re frying fish.
A fryer, my favorite appliance
A slicer or sujihiki, my favorite knife
A cast iron or carbon steel pan
A combi oven or Rational
An unwarpable cutting board
