Chef An’s story does not begin in a kitchen. It begins at home, in the quiet rhythm of family meals, where food was never just nourishment, but memory, care, and connection.

Raised with the gentle depth of Vietnamese home cooking, she learned early that flavor carries emotion, and that hospitality is a language of its own — silent, precise, and deeply human.

Years later, this intuition led her to sushi.

What began as curiosity became discipline. What became discipline turned into devotion.

For over 12 years, Chef An has dedicated herself to the craft of sushi, embracing the philosophy of the sushi shokunin — not as a title, but as a way of life. A commitment to repetition, restraint, and the pursuit of perfection that can never truly be reached, only refined.

Her path eventually brought her to Japan, where she spent two formative years immersed in traditional sushi training. There, she learned not only technique, but silence — the space between movements, the respect for ingredients, the weight of simplicity.

Yet even in that world of precision, she never left behind the flavors of her origin.

Vietnam remained present — not loudly, but softly. In memory. In instinct. In the way she understood balance.

Over time, her cuisine became a conversation between two worlds: the discipline of Japanese tradition and the warmth and intuition of Vietnamese cooking.

Before founding Maison An Omakase, Chef An refined her craft in fine dining kitchens, where she shaped her identity as both technician and artist. Each experience brought her closer to a simple idea: food should not only be tasted — it should be felt.

Maison An Omakase was born from that idea.

An intimate space where every seat is part of a single story. Where each course is not designed to impress, but to connect — quietly, deliberately, and personally.

As Montreal’s first female omakase chef, Chef An carries not a label, but a responsibility: to create with honesty, to cook with memory, and to serve with presence.

At Maison An, every service is a moment that cannot be repeated in the same way twice.

A passing of time.
A sequence of emotions.
A dialogue between chef and guest — without words.