Lucas Doan

 

Saigon, Vietnam.

I grew up in the hustling lifestyle in Saigon, Vietnam and my family is Vietnamese - Chinese. 

I studied abroad since I was 14 in Beijing to become a film director, but then realised that was not the career I wanted and then decided to move to Australia at the age of 15.

I studied cookery after being inspired by my family’s long history of being in the industry and my love for creating food and bringing people together through the craftsmanship of beautiful food that actually is well balanced and makes you want to come back for more.

I have been honing my culinary skills for almost two decades travelling across Asia prior to COVID- 19 to get inspiration for wherever I had worked to show my creative flair with the same goal which is to bring people together and share a meal as it is customary in my culture. 

My family had a strong presence in the hospitality industry in Saigon running different establishments from restaurants, bars, karaoke bars and cafes. My parents eventually sold everything off as they were becoming older and have invested into me to start The D’s Bar and Dining in Marrickville, Sydney.

             

When I was younger, I wanted to be a film director. I knew I wanted to be somewhere with a creative space. In a way hospitality found me, I think it could be in my blood with my family.

Coming to Australia was eye-opening for me, I studied cookery and got a job at a local restaurant in Marrickville as a kitchenhand and slowly earned my way up to actually cook. I knew that I could be more and I wanted to learn more, as time went by it made me hungry for my next challenge from apprentice, to Chef, Sous Chef, Head Chef and Executive Chef. 

From that very moment of working at Mr Wong to getting a Hat for Luna Lu with my menu, I knew at that moment that I was not finished with my journey yet.

I am only just beginning a new chapter with The D’s Bar and Dining.

I focus on Asian cuisine in general but you do find Western techniques too. The flavour is Asian but the way the finished product is has modern techniques that bring out the best with still having integrity of the dish itself 

Lately, I’ve been really loving yuzu, fish roe and seaweed and of course I am Vietnamese/Cantonese so always have to have the fish sauce and soy sauce on hand. 

My food needs to look as good as it tastes and the smell of the dish is just as important – our sense of smell is responsible for 80% of what we taste. 

Gordan Ramsay, when I was younger I would always watch him on YouTube to learn more about different techniques but flavour wise, it has always been my Mum.

Location, when I first came to Australia I lived and worked in Marrickville. It always has a place in my heart and was a home to me while I was away from Saigon. 

I am doing something different from around the area and want to bring my personality and lifestyle to life. From the food we serve, to the service we provide, to the drinks we have, it is embodied in this business from my experiences coming to life.

In general, I love my seafood. 

Our ‘pho beef tartare’, because when you think of pho you think of a hot and homey soup with rice noodles. Having the rare Phoenix Wagyu mixed with all the elements of a traditional bowl of pho with the pho broth jelly really gives a nostalgic feel. 

I really wanted to bring a piece of the city to the inner west, as much as I love going to the city. Training it there no thank you, Uber there and back is $40 each way – might as well get yourself a bottle of wine or worst – driving there and finding parking and forget about drinking!

Sometimes I just want something more elevated and intimate that gives a New York Jazz vibe, so I created it at The D’s 

Fried rice, reminds me of Asia, doesn’t matter what kind as every country as its own version. 

I am actually allergic to lobster, but it is my all-time favourite protein. For some reason, if I drink a regular Coke, I will be okay and it will go away. 

Opening another restaurant and do something for my community whether it is in the same industry or back home. I want to give back to the many immigrants who are also on the same journey as me. 

We will see where life will take me then.