Trained in classical French gastronomy and shaped by the flavors of her Vietnamese heritage, Chef Duyen Ha creates cuisine that is both technically precise and emotionally resonant. Her culinary philosophy is rooted in Cuisson, the French art of cooking with intention. Heat is not simply applied; it is understood. Ingredients are not merely combined; they are honored.
As the founder of BONDLE, a French wine and Champagne brand committed to elevating underrepresented winemakers and bringing their craft to the U.S. market, Ha extends her vision beyond the plate. Each bottle in the collection is selected not only for quality but for narrative, sourced from partner winemakers whittled down from more than 100 French vineyards who share her passion for wine, food, and hospitality. BONDLE is known for its signature magnum-format bottles, limited production cuvées, and terroir-forward storytelling.
At its core, Ha's work lives at the intersection of French discipline, Vietnamese storytelling, wine as culture, and dining as ceremony. Building on stories rooted in her heritage, her current chapter, and the ones still unfolding, Ha looks toward the future with a clear intention: creating more inclusive communities and gatherings.
It's that same spirit of generosity and legacy that first connected Kinn and BONDLE. Ha provided the Champagne for the opening of our West Village store on Bleecker Street, and when she was back in Los Angeles, we met up with her at the farmers market as she gathered ingredients for an upcoming recipe. Between the produce stands and the morning light, we talked about what it means to build something lasting, to mark ordinary moments with care, and to create work rooted in presence rather than perfection.
Q: Your career has taken you from Michelin-starred kitchens to building a wine brand of your own. Looking back, what through line connects all of those chapters, and what feels most true to you right now in this season?
The through line has been finding my voice and having the courage to actually use it. For a long time, I was operating within systems that didn't always leave room for my perspective, my experiences, or the way I wanted to show up as a chef.
What I've built since then has been very instinctual and deeply personal. There was never a blueprint I was following. It's been about creating in a way that feels honest to me, rooted in my culture, my point of view, and the kind of experiences I want to give to people.
That's why so much of my work centers around gathering and celebration. Whether it's through food or building a wine company, it all comes back to creating moments of joy and connection.
In this season, what feels most true is that I'm no longer holding back. I'm fully stepping into that voice and realizing that the joy I create for others is just as important as the joy I allow myself to experience.
Q: BONDLE is rooted in celebration, gathering, and extending moments around the table. What first drew you to Champagne and magnums specifically, and why do celebratory rituals feel so essential to how you live and work?
I think we've lost the habit of celebrating in small, everyday ways. Everyone is busy, overstimulated, and constantly moving, and we've started to associate celebration only with big milestones. But the moments that actually build connection are the smaller ones, choosing to gather on a random Tuesday, making time for people you love, pausing long enough to be present.
That's what drew me to Champagne. It carries this built-in sense of occasion, but I love challenging the idea that it has to be reserved for something formal. You can open a bottle on an ordinary night and suddenly that moment feels marked, intentional, worth remembering.
Magnums take that even further. They're not practical, they ask for people, for sharing, for staying a little longer. They create an environment where no one is rushing.
Celebration, for me, is less about the scale and more about the act of acknowledging that we're here, together. Those small rituals are what build community, and they're at the center of how I live and how I create.
Q: Both Kinn and BONDLE are built around the idea that everyday objects can carry meaning far beyond their function. How do you think about intention in the things you create and share with others?
There's something incredibly personal about cooking for someone, or being cooked for. It's one of the most intimate forms of care. You're giving your time, your energy, your attention, all to nourish someone else.
And that's not lost on people. Even the simplest meal carries that weight. Whether it's a full dinner party or just eggs in the morning, someone chose to pause their day and make something for you. That act alone creates a kind of connection that's hard to replicate in any other setting.
That's why "breaking bread" has always held so much meaning. Sharing a meal, inviting someone into your home, sitting at a table together, these are small but powerful rituals that naturally create closeness.
I think we've drifted away from that a bit. Life has become more convenient, more transactional. But those moments of gathering, cooking, and sharing are where real connection happens. It's simple, but it stays with you.
Q: Kinn believes that taste isn't about trend, but about self-trust and lived experience. From kitchens to hosting to building BONDLE, how has your definition of "good taste" evolved?
To me, good taste starts with curiosity. You have to be willing to explore, to try things, to step outside of what feels familiar. Without that exposure, it's easy to stay in a narrow point of view without realizing how much you're missing.
The people I've seen with the best taste are the ones who have experienced a lot, and then refined it. They've taken the time to understand what resonates with them and what doesn't. From there, it becomes about confidence. Knowing what you like, why you like it, and not needing it to be validated by anyone else.
Good taste isn't about following trends or choosing the most expensive option. It's about clarity, intention, and a point of view that feels distinctly your own.
Q: You've spoken beautifully about food and drink as a way of building community. How does intentional living show up in your daily life now, especially as a founder balancing creativity and business?
Intentional living, for me, is about where I choose to direct my energy and my time. As a founder, there's always more to do, but not everything holds the same weight.
I make space for the things that ground me. Spending time with friends, being present in those relationships, that's non-negotiable. It's the same with how I start my day. Whether it's going to the beach or moving my body, I need that moment to reset and set the tone.
Balancing creativity and business has been about creating separation between the two. It's hard for me to access creativity when I'm in a reactive state, answering emails or putting out fires. So I protect my weekends, especially slow mornings, as space to think, to feel, to create.
That's where my best work comes from. When I'm not forcing it, when I'm in a calm, open state. The menus, the ideas, they come much more naturally when I give myself that room.
Q: Cooking, hosting, and celebrating often overlap for you. When you're not working, what does an ideal evening look like in your world?
My ideal evening starts with a day at the beach. Living in Santa Monica, being able to walk there and back sets the tone for everything.
Friends come over as the sun starts to dip. The table is outside, a little breeze, just enough of a chill to make it feel cozy. I'm cooking, but in a way that feels relaxed, things I've prepped earlier, something on the grill, dishes that come together naturally.
There's always a lot of food. It's abundant, meant to be shared. Sometimes friends jump in, especially if they're chefs, and it becomes collaborative without needing to be organized.
The wines are chilled, poured freely, something bright to start, something with a bit more texture as the night goes on. Nothing feels forced.
I'm wearing something easy but intentional. And the best part is the energy, people lingering, laughing, no one in a rush to leave.
It's that feeling at the end of the night where you pause and think, "that was a really good day."
