Thai Phi
Pink Bellies | Charleston, SC
NOVEMBER 2024
Born in a refugee camp in Thailand to Vietnamese parents, Thai Phi moved to San Francisco when he was a kid. Growing up, Phi never imagined building a career in the restaurant industry, but he always had an affinity for cooking, a trait he got from his mom. In 2010, he left the West Coast to get his graduate degree in marketing from the College of Charleston. While there, Phi developed an interest in the frozen food market, but, after graduating, found it difficult to get his foot in the door. On a whim, he decided to take a chance on a food truck. Phi saw an opportunity to bring Vietnamese food to Charleston. His truck, Pink Bellies, started gaining traction in the press and within the community.
In 2017, Phi moved out of his truck and took over one of the food stalls at Michael Shemtov’s restaurant incubator, Workshop, where he stayed for the next year and a half. While running his kiosk, Phi connected with local chefs, refined his skills and recipes, and learned to adapt as a business owner while growing his concept and following. For the next eight months, Phi hosted a Pink Bellies popup at Edmund’s Oast Brewing Co. before taking a trip back to Vietnam. When he returned, he found a permanent space for his concept right as the pandemic hit. Phi pivoted to takeout and opened his brick-and-mortar in April 2021. Drawing on his business school education, he has built out a fun, energetic space, created clever branding, and implemented efficient operating systems in the front and back of house. Phi has also zeroed in on the identity of the restaurant as a whole, expanding the menu with dishes that tell a story and translate his Vietnamese roots, Thai origins, and San Francisco upbringing to guests while showcasing the local flavors and ingredients of South Carolina.
2024 StarChefs Charleston-Savannah Rising Stars Award Winner
