Owner and operator, Anh and Chi
Age 36
What career highlight are you most proud of?
Anh and Chi became one of the first Vietnamese restaurants in Canada to receive the Michelin Bib Gourmand Award in 2022, retaining it each year since. Post-pandemic, we introduced “Reservation by Donation,” allowing patrons to book tables and donate directly to local charities, with Anh and Chi covering all administrative fees. This initiative has raised over $344,000 and inspired other restaurants to adopt similar practices. Recently inducted into the BC Restaurant Hall of Fame as Rising Stars in 2024, we remain committed to championing our community and setting standards for leadership and social responsibility.
What has been your toughest business or professional decision to date?
First, having the courage to drop out of medical school, come back home to keep afloat our family restaurant, not realizing this would have led me on a path of building restaurants with all the highs and lows it entails. Second, during the pandemic, restaurants were forced to shut down. For the first time, I felt helpless, a potential failure to my team if I followed suit. I pivoted into take out and delivery. This allowed many team members to keep their jobs, while still providing food to our loyal patrons, many of whom were grateful during a tough time.
How do you lead?
Being present and very hands on to lead, and inspire so that you can grow alongside your team. There is nothing I won’t do nor ask of others to do, if I’m not willing to do it myself.
Follow your gut, and make the difficult decision, because no decision is a bad decision. Listen first, then decide the best course of action—sometimes my own ideas are the worse ideas. Lead with your heart, and the rest will follow suit.
What is the biggest lesson you’ve learned in business?
Failures and mistakes are the best teachers in life and in business. Without them, you haven’t been brave enough to push the envelope, and drive you to the edge. Make these mistakes as much and as early as possible. Because when your back is against the wall and you have everything to lose, your true strengths will shine. Nothing ever goes as planned, ever, but you will get there sooner or later, work hard and keep going. Always working in your business never allows you time to work on your business.
Best piece of advice ever received?
Always work hard, don’t give up, remember where you came from and always find a way to give back. You have to enjoy what you do, and have a purpose of why you are doing it.
What is your definition of success?
Team culture: Building a motivated and skilled team that embodies Anh and Chi’s culture and values, where people actually want to work and have fun. To actually see your team smile and crack jokes while at work is the definition of success, because if your team is happy, your patrons are happy. Community legacy: You want to try and leave a meaningful legacy with all the work you do. One way is giving back to your community that is impactful and setting up foundations for others to continue for generations to come.
What are you most passionate about outside of work?
Family. Time flies by so fast, don’t forget to spend time with your family because that’s all you have. Always learning, there is so much knowledge to be learnt out there. Food and travelling—there is so much amazing food in this world, I live to eat!
What’s left to accomplish?
So much. I love operating restaurants, the stresses, the highs and the lows—and I think I have a decent talent at it.
Anything else you would you like to share with us?
Find out what your talent is, what you’re really good at and most important (as cliché as it sounds) you love. Then do that. Love what you do, and it’s okay if you change later on, because you grow as a person. School isn’t for everyone, it surely wasn’t for me as much as I tried. I was the black sheep of the family, terrible grades, school drop-out, but you will figure it out.
Is there anyone you would like to thank or acknowledge?
I wouldn’t be where I am without the love and support from everyone throughout the years, but in particular family. My late father Hoang, chef mother Ly, sisters Angela and co-founder Amelie, and of course my partner Tania (who also is a successful entrepreneur and owner of Olive + Piper).
A personal motto, favourite phrase or saying that resonates with you?
Get sh*t done
A philanthropic, charitable or community cause or organization you support?
Reservation by Donation—to date, our team and patrons have raised over $344,000 with many other restaurants following our footsteps
What do you do to unwind, relax or de-stress?
Friends and family, and of course enjoying the amazing restaurants in Vancouver; golf the summer; travelling the world in the winter
Favourite place in the province?
Home Block, Kelowna
Favourite restaurant(s)?
Good Thief, Tetsu, Kissa tanto, Keefer Bar
What is your best habit?
Problem solving and adaptability
A B.C. business leader you admire?
Restaurateurs in the city
Tell us one surprising or little-known fact about yourself.
Was in medical school for two-ish years—could have a been a doctor instead
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