Michael Donahue
Chef Minh Nguyen
Minh Nguyen is the new executive chef at Bleu Restaurant & Lounge in The Westin Memphis Beale Street.
“I have never been so excited in my life,” says Nguyen, 48, who was executive chef at Izakaya, owner/executive chef at Rain, executive chef/catering Yia Yia’s European Bistro, and chef de cuisine at BlueFin.
“Bleu is just the golden opportunity that I’ll never get anywhere in Memphis. Bleu reminds me of when you go to Miami, L.A., or New York. The type of food I want to bring will have that flair.”
His cuisine won’t be the food typically associated with Memphis. “You can go get barbecue anywhere.”
Nguyen wants to bring food “that’s new. Something’s that unique. Something’s that very affordable.”
Since Bleu is across the street from FedExForum and near the Orpheum, the restaurant will offer three menus – fine dining, family-oriented, and sushi.
“We are going to be doing sushi, but not sushi you find here in Memphis. The new strain of sushi is more refined. More quality ingredients done in a new way. Old sushi is out. New sushi is in.”
New sushi is made of African couscous, which is a short-grain rice, Nguyen says. “We’re going to sous vide a lot of our fish where it will look raw, but you’re actually eating a cooked product. A lot of the sauces will be more molecular. We’re going to get away from drizzling and keep the plate cleaner.”
September 27th, Ngyun says, he will “be in the kitchen.”
“We’re just really excited about what he can bring to the table,” said Chris Griffin, Bleu director of food and beverage. “We’re looking forward to it. I know he’s got a great following, so I’m glad to have those folks with us, also.”
.