Trinh Nguyen and her brother Thai are the chefs behind Bainbridge Island’s Ba Sa and Ramie on Capitol Hill.
Born in Vietnam, Trinh spent seven years in a refugee camp in Thailand before arriving in Seattle in 1989. She grew up in and around Pho T&N, the restaurant her parents started in Poulsbo and that she and her siblings now run. Trinh is a self-taught chef who spent much of her childhood cooking alongside her mom and immersing herself in Vietnamese culture. Fast forward to the fall of 2023, Trinh spent three months in an intensive French pastry program in Paris. But she’s no food snob. Trinh says she’s “a total snack junkie who is just as happily eating instant noodles at midnight as a tasting menu.”
And while she may not take food “too seriously,” she does take sustainability very seriously and works to create space for new ideas and room for the next generation. She’s known for valuing community over competition — building connections with farmers, peers, and guests so that the work isn’t just about business, but about contributing to an inclusive and nourishing food culture.
Seattle Refined: What’s your first memory of someone cooking?
Trinh Nguyen: The images of me being 6 years old roaming around the market while my parents were at work. My parents had a stall that sold pork in the market. My days started early going to work with them, but instead of hanging around their stall, I followed the smell of food and was often lingering near the food and dessert stalls.
What inspired you to pursue cooking?
I’ve always enjoyed cooking for my family and friends, and over time I realized it was more than just making a meal — it was about creating comfort, joy, and connection. The idea of pursuing cooking and hospitality feels like something that’s been rooted in me from the start. Food has always been the language I use to express care, creativity, and love, so choosing this path was a natural extension of who I am. It allows me to share a piece of myself with others while honoring the traditions I grew up with.
What’s your most memorable job besides feeding people?
Most of my most memorable jobs have always revolved around food in some way. Whether I was serving, cooking, or caring for guests, the common thread has been hospitality and creating experiences for people. Even outside of the kitchen, the roles I’ve loved most were the ones where I could connect with others, make them feel welcomed, and share in those small but meaningful moments that food and hospitality naturally create.
READ MORE: Ba Sa on Bainbridge Island is a celebration of community, by community & for community
How long have you been in the industry and how many places have you plied your craft?
I’ve been in the industry for about 20 years, with my roots always tied to working alongside my family. That’s where I first learned the fundamentals of cooking and hospitality — by watching, helping, and eventually stepping up to take on more responsibility in our family business. Over the years, I’ve also been fortunate to work on many projects and events that allowed me to cook side-by-side with incredibly talented chefs. Those experiences gave me the chance to learn new techniques, exchange ideas, and see different perspectives, all while staying grounded in the traditions I grew up with.
READ MORE | Ramie, new restaurant from the sibling chefs behind Ba Sa, debuts on Capitol Hill
What is a favorite dish or menu you’ve created and what inspired it?
One of my favorite ingredients is daikon. It’s such a humble, accessible ingredient, but at the same time, it has this incredible range and personality. When raw, it’s crisp and slightly spicy, bringing brightness to salads and pickles. When cooked slowly in soups or braises, it transforms completely — becoming tender, sweet, and deeply flavorful. That versatility is why it’s been such a staple in my cooking. I love how something so simple can create layers of flavor and comfort in a dish while still carrying that funky, distinctive character.
What’s a memorable meal that someone else created for you?
One of my most memorable meals will always be my mom’s hủ tiếu Nam Vang. I remember waking up early to the sound of her simmering broth, the kitchen filled with the aroma of pork bones, dried shrimp, and garlic. She would carefully layer the noodles with pork, shrimp, and herbs, each bowl perfectly balanced but never overcomplicated. It wasn’t just a meal — it was her way of taking care of us, and every bite carried that sense of warmth and intention.
Which local restaurant or bar are you loving right now and what do you order?
Right now, I’m loving L’Oursin. One of my favorite dishes is the Gambas Grillées — wood-grilled sweet prawns from Kauai, bathed in anchovy, lemon, and tarragon ‘Café de Paris’ butter. It’s a dish that beautifully showcases the depth and complexity of seafood flavors. I especially enjoy pairing it with the Basque Exit, a smoky mezcal cocktail infused with spicy espelette pepper and apples from France and Spain, which adds a unique and vibrant layer to the meal.
Tell us something you enjoy outside of work.
Outside of work, I love to travel with my family. Exploring new places, tasting local foods, and experiencing different cultures together is something that really inspires me. Traveling not only allows me to unwind and spend quality time with the people I care about, but it also influences my cooking by exposing me to new flavors, techniques, and ideas that I can bring back into the kitchen.
What’s your go-to drink?
Anything with mezcal.
Learn more about Ba Sa and Ramie here.
Welcome to “Table Talk,” our series that goes behind Seattle’s restaurant and bar scene. Industry insider Jenise Silva introduces us to the fascinating chefs and bartenders that please our palates here in the PNW. Got a suggestion? Email hello@SeattleRefined.com
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