Chef Vivien’s obsession with food began in her Mom’s Brooklyn kitchen. On a shoestring budget, her mom would make an inexpensive cut of brisket taste like fillet mignon. They kept a garden for exotic produce, like lemon verbena for spicy mango salad, lemongrass for curry, & bitter melons for soup. Vivien followed her Mom’s footsteps & grows organic produce in Topanga for her “West meets East” cooking. For example, kale-spinach salad meets cilantro, mint, papaya & hoisin-peanut vinaigrette in a hand roll. Or shredded beets meet green mangoes, Thai basil, & rau ram, all dressed in spicy nuoc cham.
She lives to EAT and LOVES to cook! A farmer on most weekends, her weekdays are spent at different kitchens cooking for clients or teaching at a local cooking school.