Meet the Chef: Doug Chi Nguyen, Wasabi Grill, New City

My very gracious and humble host Doug Chi Nguyen, chef/owner of Wasabi Grill in New City - and Wasabi in Nyack, and Wasabi Chi in South Norwalk, Conn. - has certainly worked long and hard to get where he is today.

His life began in Vietnam but his mother sent him off alone at age 12 on a dangerous journey to the U.S. to spare him from their life of poverty and communism.

He has spoken over the years about being on a small boat packed with other refugees, adrift at sea for 28 days, rescued by Thai fisherman, and ending up in a Thai refugee camp. He recalls that a wonderful thing happened after a being there for a year. The Nardone family sponsored him and took him into their home in Rockland County, and that's where his love of food began.

A long way from that beginning, Chef Doug Chi Nguyen (Nguyen is pronounced WING) now travels every day to each of his three very successful restaurants to make sure each one is running smoothly.

How did you get your start in the food industry?

When I was a young teenager I started right here in this exact location where Wasabi Grill is now. It was called Maiko. I washed dishes, and worked hard, and the manager saw that and taught me how to make sushi. When he opened a restaurant in Pearl River, Kiko House, I went there with him and worked helping the chef.

Did you love the industry right away?
Early on it was just a job. Later when I understood the business better I really began to love it. And sushi is different than other types of cooking. It's more about presentation and I enjoy that!

Since you didn't have any formal training, where did you learn most of what you know today?

I never stop learning. I did take classes in BOCES when I was in high school. But mostly I have just worked in a lot of different restaurants, and learned from a lot of good chefs … especially in the 80s … some chefs who were from Japan. I was a very good helper so a lot of chefs fought over me and they taught me everything.

How did you end up starting your own business?

I saw that I was able to help build other restaurants and started to understand I could do that for myself, but I had no money. But with hard work and finding some partnerships I was able to make that happen. I started Sakana, in Nanuet, in 1999. It took a few years and people started talking about it and it became a success. Then I wanted to create something with a little more of a "dining" experience, where people would be treated special. That was Wasabi in Nyack. (Followed by Wasabi Chi in South Norwalk, Conn, and Wasabi Grill in New City)

What makes it possible to run three successful restaurants, especially when one is so far away?
I visit all three of my restaurants every day. In the morning, I might go to Wasabi in Nyack, and check to make sure everything is running smoothly, check on the quality, that everything is fresh … and then I check Wasabi Grill in New City … then I go to Connecticut … back to Nyack … and end up at Wasabi Grill at the end of the night. It's very important to have a great team working with you in each location. I'm lucky to have good people!

Are you happy doing what you do?
I'm happier than ever right now! I work 90-100 hours a week … I work hard for success … but I know that people appreciate what I do. That makes me happy.

What advice do you have for a young person who wants to become a chef?

If you don't want to work 90 hours a week, don't bother! It's not about becoming a "chef" and coming and going whenever you want. A dishwasher works less than a chef. It's hard work … there's a lot of responsibility to being a chef. But the beauty of being a chef is that every day is a different day, and every dish is different … and you can listen to people's opinions and made changes they like. It's great making people happy with what you do. When they come back because they like the food … there's a rush you get out of it!

— Where do you get your inspiration for new creations?

I read, see. Right now … I go to the farmer's markets … I see something that is fresh and seasonal and come back with ideas for recipes.

What do you cook in your own home?

I don't. I just cook in the restaurants. I would like to entertain at home but I just don't have the time. I don't get home until late.

What tips do you have for someone who wants to learn how to cook for themselves or guests at home?

Just do it. That's how I got started. Learn the recipes … about the ingredients. Get used to the kitchen … the equipment, the utensils, the stove. Know how to hold the knife … that's very important! Maybe hire a private chef to teach you the basics in your own kitchen, or take a class. The more practice, the better you get!

Do you use any cookbooks and are there any you would recommend?

Yes, I read a lot of cookbooks! My favorite right now is The French Laundry Cookbook, by Thomas Keller. For making sushi, maybe one of the Nobu cookbooks.

His restaurants....

Wasabi Grill, 195 S. Main St., New City

Wasabi, 110 Main St., Nyack

 Wasabi Chi, 2 S. Main St., South Norwalk, Conn.

A recipe from the chef...

Chef Doug Chi Nguyen

Ingredients:

12 jumbo shrimp

1 Japanese eggplant

8 pc. asparagus, whole

1 sweet potato

1/2 acorn squash

3 cups vegetable oil

Tempura batter

1 cup tempura flour

1 cup cold water

1 egg yolk

1 teaspoon baking soda

1 teaspoon salt

Creamy mango sauce

1/2 mango, diced

1 cup heavy cream

1 pinch salt

Prepare tempura batter — Combine all ingredients in a medium mixing bowl. Using a wire whisk, mix until the batter has a smooth thick consistency.

Prepare mango sauce — Reduce cream and diced mango over medium heat for 10-12 minutes, stirring frequently. Add salt to taste.

Shell and devein shrimp, cut butterfly-style.

Peel sweet potato and acorn squash.

Slice eggplant, sweet potato and squash into thin strips, approximately 1/8 in. wide.

In a large pot, heat oil to 350 degrees.

Dip shrimp and vegetables into tempura batter, covering evenly.

Place battered items into oil, 3 to 4 pieces at a time. Fry each for approximately 2 minutes and turn over. Fry another 2 minutes and remove from oil.

Place fried items on a dry, absorbent towel and let sit for 1-2 minutes.

Place vegetables and shrimp onto plates for service and pour warm creamy mango sauce over top. Serve immediately.

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