Vanessa Pham: Co-Founder of Omsom - AHN Top 50 Unsung Heroes 2021

February 16, 2021
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Vanessa Pham, Co-Founder of Omsom 
Vanessa Pham is a co-founder of Omsom, a new Asian pantry staple that makes cooking your favorite Asian dishes with uncompromised flavors and hard-to-find ingredients possible in any home kitchen. She and her sister Kim, first-generation Vietnamese-Americans, created Omsom to reclaim the cultural integrity of Asian cuisines that are too often diluted in the grocery aisle. Since launch in May 2020, Omsom has been praised by publications including The New York Times, Bon Appetit, Vogue, and The TODAY Show. Vanessa is a Harvard alum, 2020 Forbes 30 Under 30, and prior to co-founding Omsom, advised Fortune 500 CPGs on their growth and retail strategy as a management consultant at Bain & Company. She loves thinking about the cultivation of vulnerable and wholehearted work culture, painting watercolors, and cooking all things fermented, caramelized and braised.

About Omsom
Omsom is a new Asian pantry staple that makes cooking your favorite Asian dishes with uncompromised flavors and hard-to-find ingredients possible in any home kitchen. Vanessa and Kim Pham, first-generation Vietnamese-American sisters, started Omsom to reclaim the cultural integrity of Asian cuisines that are often diluted in the mainstream grocery aisle. Each of their rip-and-pour starter packets (which are to be paired with fresh protein and vegetables that the consumer purchases separately) include all the specialty sauces, aromatics, citruses, and oils that are the foundation of Asian dishes. The Pham sisters work with acclaimed chefs who are lauded in the industry and have connections to these dishes that run deep. In May 2020 they launched their Southeast Asian line with Vietnamese Lemongrass BBQ from Chef Jimmy Ly of Madame Vo; Filipino Sisig from Owner Nicole Ponseca of Jeepney; Thai Larb from Chefs Chat & Ohm Suansilphong of Fish Cheeks and in October 2020 they launched their East Asian line with Korean Spicy Bulgogi from Chef Deuki Hong of Sunday Bird; Japanese Yuzu Misoyaki from Chef Maiko Kyogoku of Bessou; and Chinese Mala Salad with Amelie Kang of MaLa project.

Social Media

Instagram

@vanessatpham

@omsom

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