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It received the Michelin star last year, the first Vietnamese restaurant in America to earn the distinction.

It operated as a pop-up before opening in the Baldwin Park neighborhood in June 2023. In the next 10 months, the restaurant impressed Michelin inspectors with its techniques and consistency.

According to Orange Observer, the restaurant’s name is a tribute to Phan’s eldest daughter, Camille, a French name representing “perfection and purity.”

Critics describe Camille as a place where French techniques are used to elevate Vietnamese flavors. The recognition has changed how Vietnamese cuisine is viewed in the U.S., bringing these dishes into fine dining tasting menus.

Founder and chef Tung Phan said Camille reflects the identity of a Vietnamese American. Drawing on training from the Le Cordon Bleu culinary school, he combines French techniques with the principles of southern Vietnamese cuisine: freshness, balance between sour, spicy, salty, and sweet flavors, and layered textures.

The restaurant’s menu focuses on reinterpreting familiar dishes. One example is its “pho espuma”.

Phan extracts the aromas of pho spices such as cinnamon and star anise, and transforms the broth into a foam. This technique preserves the dish’s flavors while creating a new visual and sensory experience.

Camille uses both local and imported ingredients. Oranges come from Florida farms for freshness, while Vietnamese herbs and fish sauce are imported to keep authentic flavors. Premium ingredients such as Japanese bluefin tuna and French foie gras are also incorporated to meet Michelin-level standards.

One dish praised by critics is the restaurant’s Hanoi-style pho. Inspired by northern Vietnamese pho, it features Wagyu beef tartare served with a modern version of quayor fried dough. The critics said the dish keeps the spirit of pho while using more refined ingredients and presentation.

Another standout is salmon served with king oyster mushroom noodles, tamarind and pineapple sauce, combining the sour flavors of southern Vietnamese cuisine with western cooking techniques.

Desserts are also a highlight at Camille. Its red bean cake is inspired by the French cheese course, and paired with cheese and strawberry sansho pepper sauce for an unusual but well-balanced mix of flavors.

Tung Phan (2nd, L) and his team at Camille. Photo by Felipe Callado

Phan said his goal is to express the experiences of a Vietnamese American through every dish.

“I take the opportunity to really understand the food my parents grew up with, preserving those flavors and ingredients, but showcasing them in a very untraditional perspective,” Phan told Michelin.

Born in Vietnam, he moved to the U.S. with his family at two. Before becoming a chef, he was a breakdancer who toured Europe and Asia. His travels exposed him to different cultures and cuisines. After seeing an advertisement for culinary school, he enrolled at Le Cordon Bleu.

After working for more than two years at a Michelin-starred restaurant in the U.S., he opened Camille.

He said he brings a dancer’s mindset into the kitchen, embracing improvisation, rhythm and adaptability. He never repeats a dish.

For Phan, flavor is always more important than presentation. He often adds a dish to the menu when it is about 80% finished, then keeps improving it based on customer feedback before replacing it with a new creation.

Unlike other luxury restaurants, Camille was designed to feel warm and welcoming. The restaurant features an eight-seat chef’s counter and private dining areas.

Today, Phan is helping lead a younger generation of Vietnamese chefs. He encourages them to approach Vietnamese cuisine with confidence and pride.

Phan believes Vietnamese food can become as sophisticated as Korean or Japanese cuisine. He also hopes to collaborate more with Vietnamese chefs in both the U.S. and Vietnam.

“Vietnamese food is going to be more respected over time,” he said.

Diners experience at Camille restaurant