Little Green Cyclo!
What is Little Green Cyclo? Well simply put, it is some of the most delicious food I’ve had the luxury of enjoying. Since there are plenty of delicious restaurants out in the San Francisco Bay Area, you may be wondering what makes Little Green Cyclo so special?
It isn’t simply just one thing that makes Little Green Cyclo such a unique dining experience. It is the whole package that sets this organic, healthy, Vietnamese, mobile food truck apart from the others. Little Green Cyclo is an Asian, minority and women owned mobile food truck offering authentic Vietnamese street food. LGC was founded by quite the trio of successful, innovative and charming women from different backgrounds that ended up creating a sensation in San Francisco. Chef Quynh Nguyen along with Monica Wong and Susie Pham began this venture as a way to provide quality Vietnamese dishes using only the freshest organic ingredients and offering these dishes at affordable prices throughout the Greater Bay Area.
Monica Wong graduated from Wellesley College with a Bachelor of Arts degree in Economics. She started her career as an investment banker at Merrill Lynch in Los Angeles, then moved over to trading at Montgomery Securities in San Francisco and eventually joined the company Prudential Financial as a portfolio manager. Although her professional experience has been concentrated in the world of finance, she is very familiar with the food and beverage industry. Her family owned the first Chinese restaurant in downtown Boston.
Quynh Nguyen, LGC’s chef, graduated from San Jose State with a Bachelor of Science degree in Management Information Systems. Quynh spent five years as a Webmaster before opening Gumbo Jumbo, a Cajun Fusion restaurant in downtown San Jose. She was the executive chef, responsible for creating the menu and developing all the recipes as well as running the entire kitchen.
Susie Pham graduated from San Jose State with a Bachelor of Science degree in Marketing. Susie has experience owning and operating a restaurant as well. With her two sisters, they ran Delicateasian in North Berkeley for a year before it was sold due to Susie relocating to New York. Susie worked in the IT industry as a Sr. Business Analyst. Her experience spans across multiple industries before she decided to become a consultant. Some of her previous employers include: Marsh & McClenann, Bertelsmann Group, MetLife, and Oracle. Her current contract engagement is with Genentech as a Project Manager.
That’s not all folks. Out of love and respect for our planet, LGC stocks only reusable, recyclable or compostable products, which means no Styrofoam or plastic bags. Also, a percentage of their proceeds are donated to a different charity each month along with drop-offs at the local food banks. Charities they have made donations to so far include: Young Survivor Coalition, San Francisco SPCA and the No Kid Hungry Campaign. In January, they fundraised for Ecodana’s Net GreenHouse Project in Vietnam and raised over $400. For March, they partnered up with Habitat for Humanity of Greater San Francisco to fund raise for their Global Village Team Build in Vietnam. In May, they will be working with the John Burton Foundation for Children Without Homes to serve at their Spring Fete evening reception where they will donate 50% of the night’s proceeds to the charity. More charities are reaching out to LGC as word spreads that they are becoming more involved in donating their time, money and efforts to worthy causes.
Many of you reading this may now be asking “how in the world do we get some of that delicious food where I am?”. Well, like we say here at LTM, change and innovation are the result of action and determination. It is innovative businesses like Little Green Cyclo that pave the way for students like us that want to bring healthier food and lifestyles to our own communities.
So, if you really are craving fresh, organic, locally grown ingredients in your next lunch, then I suggest taking the initiative in making it possible for yourself and your community.
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