MINNEAPOLIS, Minnesota — If you had asked Diane Moua a decade ago if she was going to open a restaurant, she would've told you, "Absolutely not."
But after 20 years of doing desserts, Moua is diving in to a new chapter that incorporates the comforts of home.
Diane's Place is a Hmong American restaurant, located in the Food Building in northeast Minneapolis. The full-service restaurant opens to the public Saturday, April 6.
"A lot of this restaurant is bringing what I was raised. The Hmong community is built on hospitality. If you go to somebody's house, you're not leaving unless you have a glass of wine or you're having a meal," Moua said. "I didn't put two and two together until later on in my career... I've been doing this my whole life."
Moua is Le Cordon Bleu-trained and served as the executive pastry chef for La Belle Vie and Soigné Hospitality Group — overseeing Spoon and Stable, Bellecour, and Demi. She has earned five James Beard semifinalist nominations and two finalist nominations for Outstanding Pastry Chef.
It would seem a natural fit for Moua to try her hand at opening a bakery.
But Moua pointed to her favorite bakeries in town — Patisserie 46 and Black Walnut Bakery — and said, "I know I'm not better... I love their pastries and it's like... what is my craft and what am I good at? I'm really good at plated desserts but then I started thinking... COVID taught me a lot. I sat at home and I'm like, I come home and I don't bake at home. I don't make desserts. But I come home and I eat comfort food," Moua recalled. "I take some pork, chop it up, put it in the lemongrass ginger broth and add mustard green to it and it makes me so happy. So I'm like, you know what? I'm going to do a restaurant."
Moua will still be offering pastries but she's bringing a wide variety of dishes. Wednesday night, Moua was busy getting the restaurant open for Thursday's friends and family event. Her parents were also at the restaurant, putting together boxes for croissants.
Moua grew up on a farm in central Wisconsin. Her parents have five greenhouses and are providing ingredients for the restaurant. Moua said her dad had been helping her whip up batches of pickled mustard greens.
"Only my dad can make it right," Moua said.
Moua's mom, Nhia V. Moua, said, "We're so proud of her."
Moua took over the former space of Kieran's Kitchen last August. She has incorporated pieces of her Hmong culture into the restaurant's design.
Pillows and check presenters, made by local artist Mary Yang, give the place a "touch of Hmong with modern stuff," according to Moua.
Kawm bamboo baskets are being repurposed as planters. And Moua's Hmong clothes are being displayed on the walls.
"As a Hmong daughter, when you get married, your parents gift you some Hmong clothes. When I was married, my parents gifted this," Moua said, pointing to the outfit that is now on display. There is also an outfit from Moua's childhood displayed at the front of the restaurant.
Moua's 23-year-old son and 19-year-old daughter are also working at Diane's Place.
"I don't want them to lose who we are," Moua said.
Moua said she's appreciative of her staff who have been busy training for this weekend's opening. It's also been a time of transition for Moua who is learning how to navigate wearing many different hats, focusing on everything from the food and drinks to the schedules.
The place also has an event space that can hold up to 200 people. Staff have been doing events in preparation for the opening.
"I've been very fortunate to have great supporters and everyone's asking me, 'Are you excited? You're excited. You should be so excited and so proud,'" Moua recalled. "And I've just been like, 'Let's get through the first week first."
Diane's Place will start off open for breakfast and lunch and then slowly roll in dinner. Moua estimates that could be another six to eight weeks away.
Reservations are recommended but they also welcome walk-ins.
Diane's place opens Saturday, April 6 at 8 a.m.
Diane's Place
Food Building
117 14th Avenue NE
Minneapolis, MN 55413
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