As Chef Tu David Phu sees it, the path to cooking his unique style of Vietnamese cuisine has as much to do with his birthright and birthplace. Phu is an Oakland, CA-born first-generation Vietnamese-American chef whose family hails from the island of Phu Quoc, accredited as the birthplace of fish sauce in Asia. His family has been producing small-batch artisanal Phu Quoc Fish Sauce, considered Champagne of fish sauces, since 1895.