'Lunch Lady' street food chef dies in Toronto before restaurant opening
Nguyễn Thị Thanh, the renowned Vietnamese chef known as 'The Lunch Lady,' died shortly after arriving at Toronto Pearson International Airport on May 19. The Lunch Lady 's Toronto location was set to open on June 3, with Thanh at the helm for the month.
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The owners of The Lunch Lady restaurant in Vancouver announced Thanh's death on Instagram.
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According to a statement, 'Following her arrival, she experienced cardiac arrest, and although medical personnel worked tirelessly for over an hour to resuscitate her, they were unable to revive her.'
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Thanh established her Ho Chi Minh City street stall in 1995, serving a rotating menu of noodle soups that was never the same from one day to the next. 'It's like discovering new neighbourhoods every few mouthfuls,' late chef and author Anthony Bourdain said of her ever-changing offering. Thanh reached celebrity status after her appearance on Bourdain's food and travel show, No Reservations, in 2009.
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'To the world, she was The Lunch Lady. But to me, she was my aunt, my mentor and someone I loved like family,' Michael Tran, creative director and co-owner of The Lunch Lady Canada, said in a statement. 'We're mourning more than the loss of our founder. We're mourning her warmth, her generosity — the way she lit up a room without ever needing to speak. Her smile said everything.'
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Established in the summer of 2020, The Lunch Lady's Vancouver location has received three consecutive Michelin Bib Gourmand awards. The guide notes Thanh's 'warm, loving presence' and an 'endlessly enticing' menu.
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The Lunch Lady Canada has postponed the Toronto opening, and the Vancouver location is temporarily closed. 'Management will be reaching out to patrons who have reservations to arrange alternate arrangements for both Canadian locations.'
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Vigils in Thanh's honour will be held in Vancouver and Toronto, the details of which will be announced in the future.
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'Her impact went far beyond food,' Tran added. 'She taught us to lead with care, to cook with soul, and to stay grounded in where we come from. We'll carry her legacy forward with honour, with gratitude, and with the same heart she brought to every bowl.'
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