For the past eight years, Executive Chef Anthony Vo, currently at Sonrisa Senior Living in Roseville, has quietly been revolutionizing mealtimes for his residents. Breaking away from the typical fare served in retirement homes, Vo turns every meal into a flavor-filled experience. He was also a recent contestant on Hell’s Kitchen, where he competed under the watchful eye of celebrity chef Gordon Ramsay. 

Tell us about your upbringing.  

My parents’ situation was rocky at times. My younger years consisted of drug abuse, violence against women, and homelessness. I wasn’t part of [my parents'] plans and ended up in foster care; fortunately, my grandma brought me out of that world. She had 18 children, so the kitchen was always bustling, and I was right there by her side. We went back to Vietnam for a while, but eventually, I returned to Sacramento to finish high school. 

When did you realize you wanted a culinary career?   

While attending San Juan High School, I had the opportunity to be part of a new $2.5 million culinary program that’s still going strong today. I played sports but would often leave early to spend time in the kitchen, cooking for my grandma. It was during those moments that I truly fell in love with food. Around 16, I met Guy Fieri, and by the time I was 18, after winning several competitions, I knew for sure I wanted to be a chef.   

What happened after high school? 

I received a scholarship to Johnson & Wales University in Denver and had plans to dive into fine dining and make a name for myself. But when my grandma was diagnosed with dementia, I didn’t want to leave her. We moved her into a senior living facility and the first meal I tried there was rough: bland, a weird temperature, and the meat was unidentifiable. 

I asked them if they were hiring (they were!), started as a server, and worked my way up. I learned a lot on the job, and also worked with fine dining chefs elsewhere, bringing those skills back to improve the food. By the time I was 21, I became the executive chef.  

How was your experience on Hell’s Kitchen?   

I still have a note on my wall that says ‘It's 11:40 a.m., and my life's going to change forever. I'm ready.’ 

The show pursued me. I received a text and thought it was a joke at first, but when they called, realized it was for real. After nine interviews with producers, I was invited to Connecticut to film.   

I was the underdog going into it. In previous seasons, senior living chefs were eliminated early, so I knew I had to bring it from day one. A lot of people don't see senior living chefs as ‘real’ chefs, and this was my chance to prove them wrong.  

My main reason for doing the show wasn't to win—it was about impact and validation. I had an opportunity to be a Michelin fine dining chef but chose a different path.   

I didn’t win but did get the validation I was seeking, which, in my eyes, felt like a win.   

What does the future hold for you? 

Over the years, while working in senior living, I’ve also taken on fine dining roles and would love to return to that world in the next decade or so. I do a monthly fine dining pop-up in Sacramento, but ultimately see my future in senior living. After my grandma passed, it was tough to return to the kitchen, but thanks to Hell’s Kitchen, I’m now in a position where I can do what I love. 

I also want to give back to the community. I’ve started three nonprofits with the support of my friends George Washington and Kelly Simone, who helped me set them up and ensure their success. 

One of my focuses is the mental health of chefs, because it’s a topic that’s not talked about enough. I’m also passionate about helping foster kids. We recently did a turkey drive and a luggage drive. I remember being in foster care and carrying everything in plastic bags, so we’re giving kids actual luggage, school supplies, and clothes to make their lives a little easier. 

You’re a very busy man doing great things. How do you relax? 

I love watching cooking shows! Yes, my mind's always on food.  It’s my stress relief. I also love Pokémon (I'm a huge collector) and everything Harry Potter. 

And what would you say is the perk of your job?   

The perk is the connections I get to make and the impact I have on my seniors’ lives and my team's. A lot of chefs work in negative kitchen environments with egotistical leaders who demand things to be done their way; I let my team create and shine, because it’s not just about me, it’s about all of us. 

I also love my residents and hearing their stories. Everyone has a past, and I’m always curious to learn about it—what they did, what life lessons they have, and what they’d advise [younger folks] to do. 

I’m not in this for rewards or the limelight. I'm just staying true to who my grandma raised and what she taught me.  

by Caroline Kings
Top and left photos courtesy of Anthony Vo. Bottom right photo courtesy of FOX. ©2024 FOX. Photos courtesy of FOX. ©2024 FOX Media LLC.Media LLC.