An Evening with Chef Jacob Trinh of Càphê Roasters

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Jacob Trinh began his journey in the Philadelphia food scene by creating his own line of XO Sauce, which later became a household staple. Through the many pop-ups he held around the city, he was introduced to an exciting opportunity as Executive Chef at Càphê Roasters - a Vietnamese cafe in Kensington, where he would have the ability to create anything his mind could dream of. From experimenting with classic Vietnamese flavors and incorporating them with the foods he grew up with, Chef Jacob is on a mission to reconnect with his Vietnamese heritage. Now, as one of this year’s James Beard Fellows, he continues to grow in his abilities as a Chef, learning from his esteemed mentors and colleagues alike