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Speaker 1: All right, kiss f Mli's number one a music station.

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Speaker 1: You know, a big city like this. If you come

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Speaker 1: here and you're trying to do something that you love,

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Speaker 1: it can be difficult before you can make it right,

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Speaker 1: before you can get to do what it is that

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Speaker 1: you do. I mean, on a lesser scale, we were

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Speaker 1: never doing this before. We were doing this right, Like

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Speaker 1: I was driving the Star in ninety eight point seven

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Speaker 1: van and talking to nobody from midnight till six am

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Speaker 1: on Saturday nights. I mean, we all have those like

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Speaker 1: stories of the beginning of this job which we love,

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Speaker 1: which I still can't believe we have. But this is

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Speaker 1: the story in the restaurant business. Somebody that went to

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Speaker 1: culinary school too, so choy Wynn is her name, and

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Speaker 1: she used to work I guess in the Spago kitchen

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Speaker 1: and posted a lot of videos. I saw this in

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Speaker 1: the La Times. And she's opened her own restaurant now.

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Speaker 1: She was doing reviews and posting stuff up between working

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Speaker 1: in the back kitchen there in Spago. Now she's got

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Speaker 1: more than a million followers and a cookbook and a

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Speaker 1: book deal, and she just opened this cool spot which

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Speaker 1: I really want to try, called did on Lo Sienega

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Speaker 1: in West Hollywood and it specializes in Vietnamese food. Toy,

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Speaker 1: when is going to join us now? So a great story, Toy.

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Speaker 1: Thanks for coming on and congratulations on your success and

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Speaker 1: you're opening of d D.

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Speaker 2: Thank you so much for having me. I'm so nervous

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Speaker 2: right now because I'm talking to you.

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Speaker 1: Don't be nervous at all. This is going to be very,

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Speaker 1: very easy. We're actually like really big fans of what

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Speaker 1: we know about you and wanted to meet you so

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Speaker 1: badly because I'm such a big believer in people who

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Speaker 1: are persistent when they know something that they just they're

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Speaker 1: good at and they love to do. And you knew

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Speaker 1: that you liked the culinary world, but it wasn't like you.

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Speaker 1: You weren't opening your restaurant immediately, right, I mean, weren't

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Speaker 1: you even staying in the Rause parking lot for a while.

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Speaker 2: I mean, yeah. I went to culinary school because something

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Speaker 2: about food was just so exciting to me and I

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Speaker 2: wanted to learn more about it. And I didn't have

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Speaker 2: this for my parents, so I had to support myself

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Speaker 2: and moving from Oxnard to La I couldn't afford to

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Speaker 2: live in La but I really wanted to do it,

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Speaker 2: and so I just stayed in my car for a

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Speaker 2: while while I finished out culinary school.

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Speaker 1: And then when did you get the job at the

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Speaker 1: Spago Kitchen?

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Speaker 2: It was during my It was during my four years

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Speaker 2: of culinary school, so I would say like probably in

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Speaker 2: twenty seventeen or twenty eighteen.

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Speaker 1: So how did you go? Just the I know is

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Speaker 1: a lot of work, but just the headline of how

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Speaker 1: you went from not being able to afford LA from

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Speaker 1: Oxnard into having your own Vietnamese restaurant now in Losienaga.

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Speaker 2: I feel like it's such a surreal story because it

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Speaker 2: was never like a story where I was like, oh,

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Speaker 2: I'm going to do this one day, you know, like

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Speaker 2: there's like steps to take to get there. But I

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Speaker 2: think it was just making all the right decisions, meaning

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Speaker 2: saying yes to things that were really exciting to me

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Speaker 2: and what I wanted to do, and I just kind

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Speaker 2: of kept at it and opportunities came to me. I

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Speaker 2: feel like opportunities come to people that are really like

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Speaker 2: true to themselves and like are not align to themselves

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Speaker 2: about what they want to do in life.

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Speaker 1: DDS is the name of the restaurant, d D and

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Speaker 1: it's on Los Sienaga. Twy Wynn is on with us

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Speaker 1: now lost an between Santa Monica and Melrose. I have

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Speaker 1: this dream of actually going to culinary school one day.

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Speaker 1: I've taken classes, but I have this dream of doing

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Speaker 1: it and carrying around my great knives. Do you have

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Speaker 1: great knives?

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Speaker 2: I do. I love my knives.

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Speaker 1: Yeah, you have to. Is that a thing? Yeah, you

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Speaker 1: gotta have your knives. Show up with your knife pack, right.

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Speaker 2: Yeah, you're you're a nice set. Yeah.

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Speaker 1: What knife set to you is?

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Speaker 2: Well, it's just it's from all over the place, but

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Speaker 2: right now, I'm my favorite one is a It's made

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Speaker 2: from like Japanese steel. It's a fancy knife. I'm like,

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Speaker 2: this is the fanciest knife I've ever used. But like

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Speaker 2: throughout my culinary course, I love to use this knife

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Speaker 2: called the Kiwi knife. And it's like those cheap, like

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Speaker 2: five dollars knives that you can get at the Asian

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Speaker 2: grocery store. And it stays so sharp for such a

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Speaker 2: long time. And that's a knife that I recommend for

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Speaker 2: everyone to get. It's called a Kiwi knife.

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Speaker 1: A knife changes how you make your snickers in the kitchen. Tanya,

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Speaker 1: You're very healthy deserves DEDI is the name of the restaurant.

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Speaker 1: Go check it out. Vietnamese foods Now. The menu looks incredible.

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Speaker 1: We talk about like savory lunchtime, dinner time, foods in

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Speaker 1: the morning so often that I'm beginning to think I

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Speaker 1: could eat that stuff for breakfast.

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Speaker 2: Now, Oh, I just had leftovers for breakfast.

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Speaker 1: What did you have?

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Speaker 2: I had the DD fried rice and our steak.

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Speaker 1: Amazing. Well, congratulations on a great store. It was. It

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Speaker 1: was nice to read about you. She had a feature

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Speaker 1: at a times every talking about an eat or two.

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Speaker 1: Uh towy whin d D. Go check it out. Thanks

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Speaker 1: for coming on continued success.

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Speaker 2: Thank you so much.

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Speaker 1: Okay, bye bye. It's almost like those stories of somebody

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Speaker 1: who comes here to be a star, right, she came

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Speaker 1: here to be a star, or no, she didn't really

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Speaker 1: to be a star, but she ended up being a

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Speaker 1: star by opening your restaurants like opening a movie. And

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Speaker 1: I'm hungry, me too, and I don't eat a lot

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Speaker 1: of shrimp. Blaze shrimp sound good right now? Honey, looks bomb.

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Speaker 1: It looks great right, look it up on Instagram. It's

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Speaker 1: uh surprised you don't like shrimp. I like it. I'm

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Speaker 1: just told not to eat so much of it. Yeah,

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Speaker 1: that rash Michael has a flare up too with shrimp, right,

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Speaker 1: it's a and I get so sucked into them sometimes,

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Speaker 1: m hm. On Instagram, it's Towy Debay right t W

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Speaker 1: A y D A B eight and the website's d D.

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Speaker 1: Let's go dot com. That might be easier, all right.

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Speaker 1: Coming up next, Disneyland tickets