THY TRAN

Thy Tran, who seared her first pork chop when she was seven, found her true calling in teaching others about food. In all her work, she strives to show how cooking and eating links us to our history, culture and—most importantly—to each other. As a professionally trained chef and an independent writer, Thy blends her restaurant and test-kitchen expertise with her love of words.

In 2007, Thy received a generous literary arts grant from the San Francisco Arts Commission for a collection of essays about how food changes in families across time and place. She is the co-founder and current co-director of the Asian Culinary Forum, a nonprofit dedicated to the exploration and enjoyment of Asian food around the world.

Thy was the founding culinary director of the Chronicle Cooking School and wrote a popular techniques column for the award-winning food section of the San Francisco Chronicle. She later expanded the culinary programs at the Ferry Plaza Farmers Market, helping complete the circle from farmer to chef to home cook.

In addition to her hearty laugh, she is known for her ability to connect diverse organizations dedicated to the history, politics and art of food. She was a longtime board member of the San Francisco Professional Food Society and a past president of the board of Kearny Street Workshop, a multidisciplinary arts organization committed to social justice.

She resides near the center of San Francisco with her husband, five cast-iron skillets, an Excelsior letterpress, and sixteen cases of wood and metal type.