Owner of Bunker Vietnamese
For Chef Jimmy Tu, food is sacred. Always mindful of the power of food, he seeks to create a union of flavor, culture and nourishment that honor the experience of cooking and eating. As a New York City native from Queens, Chef Tu grew up with the influences of the city’s eclectic food scene, his father’s Chinese restaurant, and his family’s home cooking. Since leaving Peter Kump’s New York Cooking School (now known as the Institute of Culinary Education) in 1996, he has cooked in places such as the infamous Eleven Madison Park restaurant, the farm-to-table cafe in Nicole Farhi’s now-closed clothing store, Elizabeth Daniel in San Francisco, his own restaurant Bunker, and his own kitchen, cooking for his two young children. Bunker’s menu is comprised of authentic Vietnamese street food that’s made with love and the highest quality organic and local vegetables and free-range and grass-fed heritage meats. Having been featured in publications such as the Michelin guide, the New York Times, Food and Wine magazine, Bon Appétit, Wall Street Journal, the New Yorker, Vice, and the Food Network, Chef Jimmy Tu’s food is celebrated by industry professionals and hungry customers alike.