Elevating the Craft: Luu Tran, Fall ’25 Culinary Arts Valedictorian

For Luu Tran, cooking has never been just a career, it’s a lifelong practice. As the longtime co-owner of Magasin Vietnamese Cafe, Luu has spent years shaping one of New Orleans’ most beloved Vietnamese kitchens alongside his wife and business partner, Kim Nguyen. Yet even with decades of experience, Luu made a bold decision: to return to school and relearn his craft from the ground up.

That decision led him to New Orleans Culinary & Hospitality Institute, where he was named the Fall ’25 Culinary Arts Valedictorian, a distinction that reflects both his technical growth and his humility as a student.

A Restaurant with a Story and a Willingness to Evolve

Magasin’s story mirrors Luu’s own philosophy: evolve without losing your roots. First opened in 2012 at the corner of Magazine and Milan Streets, the restaurant quickly became known for its contemporary take on Vietnamese classics: pho, bun, banh mi, spring rolls, and inventive specials that honored tradition while pushing it forward.

Over the years, Magasin moved locations, adapted formats, and even briefly lived on through another concept before returning to Magazine Street in 2024, just across from where it all began. Today, the café-sized space once again serves comforting noodle bowls, vibrant rice plates, and thoughtful specials, proving that refinement often comes from returning to what matters most.

Choosing to Learn… Again

Despite years of success, Luu felt there was still more to master.

“I’ve been in the industry for a long time, but in my heart I always wanted to come back and do it the right way,” he shares. Encouraged by his nephew, Bailey Tran, Luu enrolled at NOCHI with a clear goal: to keep learning, refining his technique, and elevating the food at Magasin.

Finding Value in the Classroom

What surprised Luu most wasn’t the rigor. It was the people.

Learning side-by-side with classmates, connecting with instructors, and tapping into NOCHI’s deep industry network became the highlight of his experience. Field trips and behind-the-scenes access across New Orleans’ culinary landscape reinforced how interconnected the city’s food community truly is.

Even with his background, the program challenged him to step outside his comfort zone.

“As much experience as I have, I still needed to build confidence,” Luu reflects. Broadening beyond Asian cuisine introduced new ingredients, techniques, and perspectives, especially in the program’s first 25 days when training his palate to match his chefs’ expectations pushed him to grow quickly.

Carrying the White Coat Forward

As valedictorian, Luu embodies what it means to lead by example. Beyond sharpening his cooking skills, NOCHI reinforced the responsibility of being a chef and how to carry oneself. Also what it truly means to wear a white coat.

Looking ahead, Luu plans to apply everything he’s learned to Magasin, using culinary math, refined systems, and elevated technique to bring the restaurant to its next chapter. He also hopes to serve as an ambassador for NOCHI, encouraging other seasoned professionals to see education not as a reset, but as an investment.

Because for Luu Tran, mastery isn’t about how long you’ve been cooking. It’s about never stopping the work.