Today we’d like to introduce you to Chetra Chau.
Hi Chetra, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
My whole life wasn’t always full of glamor and happiness. It was full of struggles and survival. I came to the USA with a single mom caring for her 3 children. We battled through The Cambodian War during the late 70s. We escaped on foot, passing through a Cambodian minefield, and we made our way to a Thailand refugee camp. I was a sick child throughout my childhood while escaping from Cambodia. We got lucky. We found an American family who was willing to sponsor us to the US. We arrived in the USA without any money- we were dirt poor. We would go to sleep hungry every night. It was so sad seeing my mom suffer. We didn’t know any English, and we were made fun of. To support my mom, my siblings and I had to pick up trash and cans. A few months later, my siblings and I got accepted to an orphanage home where we grew up and learned American culture. Without Buckner Children’s Home and their guidance, I would be nothing. I owe them so much. They really were a blessing. As we got older, I came back home to live with my mom for a couple of months, but then realized living with my mom was too much of a burden on her. She barely could afford to feed herself, let alone another mouth. It was too heartbreaking for me, so during middle school and high school, I decided to get a job to support my mom. I worked 2 jobs and hustled just to make ends meet. My first job was at the Kmart department store. Long story short, I wanted to be someone important one day; I just didn’t know what yet. Later, I dropped out of college and started working 12-hour days as a busboy at a Chinese restaurant, making only $20 a day. I then worked at assembly lines making and producing a variety of metals. Then, I got my security series 6, 63, and group one insurance licenses to sell stocks and bonds. But none of those really fueled my passion. I did, though, always make ends meet. Even if I had no money and had to borrow (which I did many times), I would give my mom money every month. Ultimately though, I was at a dead end jobs-wise, with what seemed like no future.
I then managed and cooked at my ex-in-law’s breakfast restaurant. I later branched because I didn’t want to be in the family business any longer. I wanted to learn the culinary world, so I went to find a job at The Hilton Anatole. I was very lucky to be hired as a team leader and lead cook chef. From that moment on, I knew the world of culinary arts was for me. I found that food was my savior and my passion. The creation of the dish, the presentation, and the art of food were my inspirations. Eventually, I decided to go to culinary and bartending school, but I didn’t finish the education. It was too expensive for me, so I decided to buy all the tutorial materials from the school and study on my own. I studied cooking books written by chefs from all around the world and started to learn their techniques. I studied day and night for many many years. After my 16 hours of working, I would still stay up late at night for another 3 hours to study the chemistry of cooking. I vowed to myself that I would become a chef that created something unique that no other chef has done before. A recipe and chemical combination that would touch every pallet with a “Wow!” expression.
I then realized I wanted to learn the corporate structure, so I got a chef job at the Marriott International Hotel as a sous chef. I worked there for about a year. Then I worked as a chef for the Crown Plaza in Arlington. Within 5 years, I had learned the corporate restaurant business.
Later, I opened a restaurant with my in-laws in Arlington called “MS Café.” For 8 years it was a battle, but that restaurant was my test kitchen; positioning myself for the better concept that I was searching for. We sadly had to close it down due to the illness of my ex-father-in-law, and I ran his other restaurant in Arlington while he was in recovery. Then, I worked without any income for a year. I began to ask myself, “What am I doing with my life?” I was depressed. However, an opportunity came up for a private chef position in the DFW area. Given my background as a diverse cuisine chef, I knew this is what I was looking for. I was nervous at the beginning but felt strong about it. I took that offer, and that was the turning point of my life. The days of struggling to make ends meet, working for free, and nightly cries for months at a time, were behind me. The universe had called upon me. I spent the next 10 years cooking for doctors, lawyers, and CEOs. And during these 10 years, I developed a concept with the right measurements and chemistry to create that special breakthrough cuisine I had dreamed of.
I enjoyed my time as a private chef, but I wanted more. I wanted to show the world that there are more flavors, techniques, and concepts out there that need to be revealed. People are used to having the same old style and type of food. Whether it is the usual bar foods or more traditional, it is the same flavor but just with different entities. I, however, wanted to open outlets. I wanted to go mainstream where people can come to me instead of me coming to them as a private caterer. When Covid-19 hit, I knew that was a God-given time for me to execute my plan. While we were on lockdown, I was bored and wanted to do something. I knew people wanted food, but no one could go out. So, I decided to launch Chetra’s Box Meal Prep. Man oh man, that was a blast. We prepared 500 meal boxes a week for 3 months. Then, I was told by my landlord that I couldn’t do my business at home any longer. I was disappointed. So, I decided, “I’m going to open Chetra’s kitchen.” I told myself that if people loved my meal prep, they would love my sit-down restaurant. If I knew if I succeeded with my global fusion concept in Bedford, Texas, I could succeed anywhere in the world.
Chetra’s Kitchen opened in December 2020. Wow!!! We got so many compliments about this new global fusion concept. People kept telling my staff and I that they have never had food packed full of that much flavor before. It’s amazing how people react to food that resonates with them. We had 5 stars reviews from across Tarrant County. People would tell me, “After eating at Chetra’s kitchen, I cannot see food the same. It’s not Chetra’s!” I was even nominated for an award from culturemap.
However, opening Chetra’s Kitchen was a struggle. The most challenging part was finding the right chef that could train and mimic me given the ongoing pandemic. I worked tirelessly day and night just to pay the bills and employees.
One of the proudest moments for me though was during the ice storm in February 2021. We realized once the storm had hit DFW that most of the metroplex didn’t have electricity. I realized that there were lots of homes that did not have food and needed help and community support. So, those days without electricity, I would drive on ice 45-60 minutes to work and cook meals. The second day of the ice storm, I cooked food and offered free meals for everyone who came in. My goodness, so many people came and grabbed food to-go. For 3 days straight, I was doing God’s work by helping those who didn’t have power and needed food. It was a blessing.
After 2 years of Chetra’s Kitchen, I launched a global fusion taco concept,
The Dream Tacos, by Chetra. I wanted to bring the ordinary taco onto another elevated level. I combined French, Mexican, Japanese, South Asian, and Mediterranean techniques and cuisine to create these tacos. And of course, added a personal twist to make these taco’s out of this world.
I have traveled across the country and eaten at many taco restaurants (taquerias). I haven’t found a taco that punches me with flavor and is healthy and nourishing. Even at the most authentic Mexican joints, every taco place I have visited uses the same ingredients. Some even use salad dressings just to add flavor. There isn’t any love in those tacos!
Just because it is tacos, people tend to think that they are easy to make. No! There’s an art to it. That’s why I decided to shift gears and focus on tacos. And not just any taco, a global fine-fusion taco!
The Dream Tacos have over 30 unique tacos, and with every taco, it has its own different flavor and influence. From the lobster and shrimp taco to the Vietnamese-inspired banh mi sandwich. From the Spanish carne asada to the Hawaii-inspired mahi-mahi. From classic shrimp and grits to a crispy ahi tuna sushi taco. We also have a classic spaghetti and meatball taco. Needless to say, we have it all- even vegan options! Everything is made in-house, using the best ingredients from around the world. And our meat is marinated for 24 hours, packing it with a flavorful punch!
This is where I am now. My vision is to be the McDonald’s of tacos. My mission is to touch every foodie’s palate with flavor they will never forget. This is The Dream Taco. And now, my dream is slowly coming true too.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
The challenge to overcome as a minority business owner opening a business in Bedford that no one are accustom to and see that I was thriving. The fake report and the lies about the food poisoning. The one-star review when they never eaten or dine at my restaurant. The physical threats to the business.
I have learned to endure and let god lead me. I prevailed and stayed focus to my dream.
On the other hand, we do have the community that do support and love the restaurant.
Can you tell us more about what you were like growing up?
As I was growing up, I didn’t have the education or raise in a prestige home. I didn’t have a mentors or guidance. I’ve learn the survival of the American dream. I’ve learned to align with successful people and mimic theirs thought process.
I hope my humble life journey story gives you the questionnaire that you are looking for.
I am still humble to be able to give you the story of my life even if it doesn’t fit your profile.
- Website: Thedreamtacos.com
- Instagram: Thedreamtacos.Chetra
- Facebook: The dream tacos. Chetra
