Yia Vang

Yia Vang(RPA:Yia Vaj,Pahawh:𖬕𖬤 𖬖𖬰𖬜; born 1984)is aHmong-American chef in Minneapolis, Minnesota.
Vang was born inBan Vinairefugee camp in Thailand after his family had fled Laos at the end of the Vietnamese War after thefall of Saigon.His father, Nhia Lor Vang, and mother, Pang Her, both widowed during the crossing of theMekong, met at the camp in 1977 and married in 1978.Vang was born in 1984.
In 1987, when he was four, his family immigrated to the United States, first toLancaster County, Pennsylvania, and then in 1997 toPort Edwards, Wisconsin. While growing up, he learned butchering when his family would buy whole animals.He graduated in 2010 from theUniversity of Wisconsin-La Crossewith a degree in Interpersonal Communications and minor in PR and Marketing.
He started his kitchen career early as a dishwasher atRidges Golf Courseand cooked atGolden Sands Speedway. After College Vang moved to the Minneapolis area and worked atGavin Kaysen’s Spoon and Stable and other restaurants, as a cook.He noticed that while theTwin Cities areahas the largest Hmong populationoutside of Southeast Asia, it didn't have a restaurant dedicated toHmong cuisine.
Featured on the cover ofBon Appetit(May 2020) for his restaurant (Union Hmong Kitchen) and unique perspective onHmong food,Vang was able to get national attention from the food media world.  Recognition started with his first national feature onW. Kamau BellEmmy Awardwinning showUnited Shades of Americain 2019and then getting his first feature on theFood Networkdigital series "Stoked".In June 2022, he appeared onIron Chefand in November 2022, he started hostingFeral, a show that explores the culinary use of invasive species such aswild boar,pythonandlion fishon theOutdoor Channel.He has been featured on national press segments on "Good Morning America"and featured on the nationally acclaimed hunting podcast "MeatEater".He also started a podcast calledHmonglishwith journalist Gia Vang about Hmong culture in America and another calledWhite on Rice.He has also served as the host for theTwin Cities Public Television(PBS) seriesRelish.In 2024, the newest season ofTwin Cities Public TelevisionRelishwill be featuring Season 5.Along with his hosting duties and guest appearances on television shows, Vang also is requested as a keynote speaker for companies such asTarget Corporation,3M,U.S. Bancorp,General Millsand many otherFortune Global 500companies on the topic of Hmong food and culture.
Beginning in 2016, Vang opened an estimated 100 popups that he called Union Hmong Kitchen with menus including his father'sHmong sausagerecipe and his mother's hot sauce recipe.He initially tried to cater to midwestern tastes but eventually decided it was disrespectful to Hmong food and decided to focus on traditional Hmong flavors and techniques.
Vang's first permanent brick-and-mortar space is Union Hmong Kitchen. The restaurant is located inGraze Provisions and Libations, a food hall in Minneapolis'North Loopneighborhood, which opened in October 2021.
Vang also ran a series of pop ups in a space on Lake Street in Minneapolis through 2023 before reopening the space as the second location of Union Hmong Kitchen.
in the fall of 2024 Union Hmong Kitchen was featured onDiner, Drive-Ins and Diveswith hostGuy Fieri.
Notable accolades:
2022 James Beard Award Semifinalist "Best New Restaurant"
In August 2022, Union Hmong Kitchen became the first Hmong food vendor in theMinnesota State Fairlocated in the International Bazaar.It has continued at the fair each year since. In 2023, it received the "Best Award" from the state fair.That year, Vang's mother led a crew of family and friends in making 18,500 galabaos for the fair. Galabaos are steamed buns with a pork and noodle mix and a hard boiled egg.The dish was so popular at the state fair that they had to make more.
In 2020, Vang started a crowdfunding campaign to fund the opening of Vinai,a new higher-end restaurant.The COVID-19 pandemic slowed the development.Vang states that his goal is not to elevate Hmong food, but rather to illuminate Hmong food.
Vinai is named after the refugee camp in which he was born.Esquirecalled the restaurant one of the first dedicated Hmong restaurants in the United States.Vinai opened on July 30, 2024, inNortheast, Minneapolis, in the space previously occupied byDangerous Man Brewing Company.Vang calls the restaurant a love letter to his parents, who met in the refugee camp where he was later born.Vinai gained many national and local accolades in the first 6 months that they've been open.
2024The New York Times"America's Best 50 Restaurant"
2024 "Best New Restaurant in America"Eater
2024 "Best New Restaurant"Twin Cities Eater
2024Esquire"Best New Restaurant in America" and "Best Chef"
2024MN Star Tribune"Restaurant of the Year"
2024Artful Living"Best New Restaurant"
2024MSP Mag"Restaurant of the Year"
In 2019,Minneapolis St Paul Magazinenamed Vang Chef of the Year.In 2020, he was City Pages Outstanding Chef.In 2022, Twin CitiesEaternamed Vang Chef of the Year.In 2023, he was aJames Beard Awardsemifinalist; in 2022, he was aJames Beard Awardfinalist and Union Hmong Kitchen was a semifinalist.In 2021,Francis Lamcalled Vang "one of America's leading voices in Hmong cooking".Also Vang was named Chef of the Year byEsquirein 2024.
In 2021, Vang became a United States citizen.