Episode 31: A Gourmet Destination on The Northern California Coast with Andrew & Liya Truong

Hosted By: Mag Dimond

January 4, 2022

Andrew and Liya Truong are stunningly talented chefs. They own and run Terrapin Creek Cafe & Restaurant in the sleepy, small town of Bodega Bay, California. Their fantastic menu garnered them a Michelin Star in 2011. And they have the love and devotion of Bodega Bay citizens and all those traveling along the coast who happen to stop by for a bite.

Liya and Andrew met at culinary school in the early 2000s. Each went on to work at high-end San Francisco restaurants before marrying in 2007 and opening Terrapin Creek Cafe in 2008 (And succeeding, during a recession!). When not working at Terrapin Creek, you can find the Truongs caring for their three children.

What You Hear/Learn/Discover

[2:38] Andrew & Liya share how they bought their restaurant, Terrapin Creek Cafe.

[04:14] Learn how Bodega Bay has embraced their cafe.

[7:24] Liya explains how growing up around her family’s restaurant influenced her culinary tastes.

[9:04] Andrew and Liya discuss how hard it is to make it in the restaurant world.

[11:02] Mag, Andrew, and Liya talk about how the restaurant grew and expanded.

[13:38] Leah and Andrew explain how their college degrees in economics and computer science help them run their business.

[17:14] The guests share their favorite items on their restaurant menu.

[19:54] Andrew & Liya talk about their Michelin star.

[23:49] Liya and Andrew answer the question, “If you were going to invite fellow chefs to have dinner with you, who would you invite? And what would you make?”

[30:00] Andrew & Liya talk about balancing work and home life.

Quotes

“I love how fresh we keep everything and how the food that we serve is actually helpful whole food. We try to prepare it minimally. And I can eat it every day and feel good. You know, it’s not loaded with fats or starch. It’s balanced.”

“For the longest time, it was just Andrew and me. I was in the kitchen. He was in the kitchen, and then when the restaurant was open, he would be on the floor serving, and I’d be cooking.”