Chef Thai Dang has built his career around Vietnamese ingredients in a fine dining context, expressed through French technique. Fish sauce, citrus, chiles, and garlic anchor his cooking, appearing in dishes like Australian Wagyu with lemongrass, mở hành (an onion oil), and chili-lime-salt.
Crying Tiger is Dang’s latest venture, offering a menu that explores Southeast Asian flavors. Located in Chicago’s River North, the restaurant is operated in partnership with Lettuce Entertain You, the group behind concepts including Tre Dita, Aba, and the RPM brand. It opened in October 2025. This is not Dang’s first collaboration with the hospitality group.
“I moved to Chicago to work for L20, a Lettuce [Entertain You] concept that was fine dining,” said Dang, referring to the Lincoln Park seafood restaurant that closed in 2014. “We got three MICHELIN and my relationship with them stems from those early days.”
Dang also co-owns HaiSous and Cà Phê Dá with his wife, Danielle, and previously led the critically acclaimed, now-closed Embeya.
HaiSous is a seven-time MICHELIN Bib Gourmand recipient and has earned multiple James Beard Award nominations, including Best New Restaurant (2018). Dang has also received multiple James Beard Award nominations for Best Chef: Great Lakes (2019, 2024, and 2025).
One of nine children, Dang immigrated to the United States in 1989 and grew up watching his mother, Tin Thi Do, cook. Unlike many traditional Asian families, he was not discouraged from pursuing a culinary career, crediting those early experiences helping with food preparation for setting him on that path. He later attended L’Academie de Cuisine in Maryland.
