Yes, Chef!
The dedication, determination, and pride of Chef Diane Moua.
Image provided by Diane’s Place
A deep appreciation for her personal history plays a vital role in the evolution of Diane, and certainly in the creation of the foods at her restaurant. Whether that’s making sweet pork like her mom and aunties used to make or pulling small but important inspirations from her 20 years as a pastry chef into her menu. We caught up with Diane recently at her acclaimed restaurant to learn more about her and see how the business is going nearly a year in.
Chef Diane Moua's culinary journey is a testament to the power of unexpected turns and unwavering dedication. Initially drawn to the artistry of elaborate cakes, she soon discovered her true passion lay in the heart of honest, flavorful food. Today, she is a celebrated chef, redefining Hmong cuisine and building a vibrant community in the heart of Northeast Minneapolis.
Diane's path began with a post-high school dilemma. Working at a sushi kiosk, she was captivated by the elaborate cakes in the grocery store. "Oh my God, I want to do that for a living," she recalls. This led her to culinary school, where she initially envisioned a career in sugar sculpture and cakes. However, the reality of tedious cake decorating and competitive, wasteful sugar art quickly disillusioned her. "I realized I have no patience to do cakes," she admits.
Image provided by Diane’s Place
Despite her initial disappointment, Diane persevered, completing her studies and with help from one of her professors she found an opportunity that would change her life. Interning at a fine dining restaurant, she was struck by its elegance and the simple beauty of a perfectly plated dessert. "I was like, this is a career?" she remembers, discovering a passion for the artistry of food presentation.
Her career took off, guided by mentors like Adrienne Odom and Tim McKee. Working with Tim for 12 years, Diane helped open several restaurants and honed her skills. Though she felt the need to expand her horizons, Tim's support and flexibility allowed her to consult on other establishments, broadening her experience. A pivotal moment came when she joined Gavin Kaysen's team. This experience exposed her to a new level of culinary excellence and a different approach to restaurant management. Notably, a staging experience at Thomas Keller’s Bouchon Bakery, despite its initial monotony, taught her the importance of mastering fundamental techniques. Diane learned that true mastery comes from understanding every aspect of the kitchen, from the intricacies of breadmaking to the efficiency of high-volume production.
Image provided by Diane’s Place
Diane's decision to open her own restaurant was driven by a desire to create a space that reflected her values: inclusivity, authenticity, and a deep respect for her Hmong heritage. She envisioned a place where people from all walks of life could gather, where fine dining met comfort, and where Hmong cuisine could be celebrated and redefined. Opening her restaurant was a monumental undertaking that was years in the making. Transitioning from a seasoned pastry chef to a multifaceted restaurateur, she faced the challenges of staffing, training, and managing every aspect of the business. From the very beginning, Diane prioritized the importance of training her team thoroughly and created a work environment that fosters teamwork and respect. She speaks of creating a company culture with the same importance and energy that she does with her focus on guests’ experience. When talking with Diane, even for a short while, her deliberateness is apparent and strikingly refreshing. Here is a person who knows what she wants and is working step by step to obtain it.
Diane's restaurant is more than just a place to eat; it's a cultural bridge, showcasing the richness and diversity of Hmong cuisine. She takes pride in presenting familiar flavors in new and exciting ways, blending traditional techniques with her culinary expertise. She has created a dining experience that is both recognizable and innovative, inviting guests to explore the depths of Hmong comfort food. Like many people early in their working lives, Diane’s parents were slightly skeptical about the viability of working in food as a career. That has changed into unwavering pride, particularly after witnessing her recognition as a James Beard Award finalist. They, like many, had a hard time understanding her career, but seeing her success changed their perspective.
Image provided by Diane’s Place
Diane's choice of Northeast Minneapolis for her restaurant was another deliberate choice. She wanted to create a welcoming space for everyone, a place where people could feel comfortable regardless of their background or attire. Northeast, with its diverse and accepting community, felt like the perfect fit. She appreciates the area’s history as an immigrant neighborhood, where people came to work and build a better life.
Diane's story is one of perseverance, passion, and a deep commitment to her craft. She has not only built a successful restaurant but also a thriving community, where food is a celebration of culture and connection, and making people feel welcome is part of doing business.