Founder
The sauce was developed by the company's founder, David Tran (Trần), an ethnic Chinese Vietnamese farmer (born c. 1945) who had grown chili peppers, produced, and sold chili sauce in Long Binh, a village just north of Saigon. He fled Vietnam in either 1977 or 1979 and arrived in the United States (first in Boston, then in Los Angeles) in the spring of 1980 as a part of the migration of the Vietnamese boat people following the Vietnam War. In the late 19th century, Tran's grandfather had moved the family from Chaozhou, Guangdong, China to Saigon, where they settled into the Chinese community.
Huy Fong Foods is a family business, staffed by eight members of the family. William Tran (born c. 1976), David Tran's son, is the company's director of operations. The company has never advertised its products, relying instead on word of mouth, the phone number listed on its products, and its website.
Read more about this topic: Huy Fong Foods
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