Charles Phan, a celebrated San Francisco chef recognized for revolutionizing fine dining with Vietnamese cuisine at his acclaimed restaurant, Slanted Door, has sadly passed away. His death resulted from cardiac arrest, as shared in a heartfelt Instagram announcement from the restaurant on Tuesday, which described the news as “heartbreaking” and “unexpected.” Phan was 62 years old.
Slanted Door expressed that Phan was “more than a chef” and noted his generosity, adding, “Our hearts are heavy with this tremendous loss.” Phan was a James Beard Award winner who successfully expanded Slanted Door into a renowned dining destination with additional restaurants in Napa, San Ramon, and even one in France. The original location at San Francisco’s Ferry Building closed due to the pandemic in 2020, but there were plans for its reopening this spring in the Mission district. The implications of Phan’s passing on these aspirations remain uncertain.
In the wake of his death, chefs and culinary figures have been honoring Phan on social media. Carolyn Jung, a prominent Bay Area food and wine writer, noted that many in the industry felt indebted to him, having benefitted from his guidance over the years. “He really opened doors for numerous Asian and minority chefs,” she remarked, highlighting Phan’s message that passion and quality could ultimately foster an appreciative audience even when there was little existing demand.
Hunter Lewis, editor-in-chief of Food & Wine magazine, reflected on a memorable dining experience at Slanted Door in 2007, where he enjoyed shaking beef. He referred to this meal as a pivotal point that showcased Phan as a “pathbreaker” within the culinary world. Lewis went on to emphasize the significance of Slanted Door, both as a San Francisco institution and as a bustling restaurant on the West Coast, acknowledging that Vietnamese flavors once struggled to gain mainstream acceptance in the U.S.
Phan’s journey began in Vietnam, where he was born in 1962. Growing up without a refrigerator, his family often visited a café next door for pho, the classic Vietnamese noodle soup. With a family of six, Phan learned cooking skills from his mother and aunt, and when he was 13, his family fled Vietnam for the United States. There, Phan acquired Western culinary techniques through television cooking shows.
Eager to open a restaurant in San Francisco, he initially faced skepticism about the viability of a Vietnamese establishment due to the pre-existing competition. However, he located a site in his Mission neighborhood, leading to the launch of Slanted Door in 1995. Jung recalled it as a chic and in-demand restaurant that focused on organic ingredients and premium cuts of meat, such as filet mignon, which were uncommon in Asian dining at the time.
Before Phan, few Vietnamese establishments ventured beyond the traditional mom-and-pop model. He combined his passion for architecture with thoughtful food choices, offering contemporary Vietnamese cuisine that resonated with patrons.
In addition to his culinary talents, Phan consistently innovated by introducing features like a cocktail bar and DIY meal kits for patrons who wished to recreate his dishes at home. Over the years, he amassed various accolades, including recognition as “Best Chef: California” and “Outstanding Restaurant in America” by the James Beard Foundation, as well as authoring two cookbooks. Known for his candidness and high standards, Phan maintained that certain traditional dishes, like pho, wouldn’t fit into a dinner menu, likening it to asking for French toast at night.
In its tribute, the restaurant encouraged fans to honor Phan’s legacy by sharing meals “family style.” While they have not provided information about any memorial services, they have requested privacy during this difficult time.
