We’re excited to introduce you to the always interesting and insightful Simon Nguyen. We hope you’ll enjoy our conversation with Simon below.

Simon, thanks for joining us, excited to have you contributing your stories and insights. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

Living in Nashville, I can confidently say we have some great BBQ. However, there weren’t many options for those seeking a healthy, plant-based diet. I’ve worked in the restaurant industry for over 10 years, developing my own signature style, which could best be described as Asian fusion.

Growing up in a Vietnamese household, our meals were always fresh and herbaceous—whether we were grilling meats sizzling in front of us rolling our own spring rolls, or enjoying a six-hour simmered bone broth for pho, but whenever we ate out in the community, the choices were often limited to fried foods, BBQ, and the only vegetable option mac and cheese.

It was my wife who first encouraged me to eat healthier. She introduced me to a plant-based version of her famous longganisa sausage links, and that moment changed everything. I realized I could create dishes that were clean, delicious, and kind to animals.

That’s when I decided to launch Too Fresh, a pop-up kitchen with a mission: to offer healthy, flavorful food that anyone could enjoy. Through Too Fresh, I aim to share my Vietnamese heritage alongside my wife’s Filipino culture. Opening a niche, plant-forward business in a city known for its meat-heavy cuisine was a bold move, but this isn’t about completely changing people’s diets—it’s about opening minds to the possibility that a few plant-based meals can surprise and delight you.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I’ve always been open to spirituality, different cultures, and the beauty of nature. I love spending time with family and friends, and in my free time, playing the saxophone helps me relax and reconnect. Before this journey began, I worked for my family’s business, but deep down, I always had a burning desire to do something different—I just didn’t know what it was yet. Life kept giving me subtle hints. Every time I cooked for family and friends, they raved about the food and encouraged me to pursue it further.

At 23, I made the bold decision to become a cook. My parents were shocked and didn’t approve at first. They asked, “Who’s going to manage the shop?” or “Who will take care of your clients?” and reminded me how hard the industry can be. After taking their concerns into careful consideration, I followed my gut and went for it. I enrolled in culinary school and later started working at Otaku Ramen.

Three years later, I launched Too Fresh, a pop-up kitchen catering to businesses throughout Middle Tennessee with vibrant, flavorful luncheons. One piece of advice I’d offer to other business owners: don’t get too attached to the products or services you start with. Be willing to pivot—whether that’s changing the brand, the menu, or even the business model. My menu is always evolving, which keeps things fun and adventurous for my guests.

Nashville has some amazing Asian-owned businesses, but what sets me apart is that I infuse my food with the experiences I’ve gained from traveling. Each dish I create tells a story, and I love that I can offer plant-based meals that still honor culture and tradition.

Right now, running a pop-up gives me the perfect opportunity to learn what my guests enjoy most. Currently, I’m serving Dalgona coffee, spring rolls, beignets, and cookies—and I’m excited to grow Too Fresh into a food truck-style café in the near future.

We’d love to hear a story of resilience from your journey.

When I decided to leave my family’s business to pursue a career in cooking, it wasn’t easy. My parents were disappointed and worried. They asked tough questions—“Who’s going to take care of the shop?” “Are you sure you can handle the pressure?”—and while I understood their concerns, I also knew I had to follow my own path. I enrolled in culinary school with no guarantees, just passion and a willingness to learn. There were moments of doubt—long hours, low pay, and days when nothing went right in the kitchen. But I kept showing up. I reminded myself why I started: to create food that tells stories, nourishes people, and reflects my heritage. Starting Too Fresh from scratch, with limited resources and no roadmap, forced me to be resourceful, creative, and tough. Every pop-up event, every menu change, every challenge pushed me to grow. Resilience isn’t just about surviving—it’s about staying grounded in your purpose, even when the path gets rough.

Can you open up about how you funded your business?

Funding Too Fresh wasn’t easy—I didn’t have investors, a big loan, or a trust fund to fall back on. What I did have was a clear vision and a willingness to hustle. I started small, saving every extra dollar from my job at kitchens I worked at. I cut back on expenses, sold a few personal items I didn’t need, and even picked up side gigs to build my savings. When I finally had enough to buy my first round of ingredients and rent a pop-up space, I knew I had to make every dollar count. I designed my own flyers, marketed through word of mouth and social media, and relied on my community of friends and family for support. That grassroots approach not only helped me launch Too Fresh, but it also taught me how to stretch resources, adapt quickly, and build something real from almost nothing. The experience made me a smarter business owner—and even more committed to seeing this dream through.

Contact Info:

• Website: https://www.toofreshnash.com
• Instagram: https://intsagram.com/toofreshnash
• Facebook: https://facebook.com/toofreshnash