Acclaimed chef Diane Moua has conquered just about any challenge set before her. And with her new restaurant, Diane's Place, she's ready to embark on her biggest one yet.
In early 2024, her new all-day cafe will open inside the Food Building in northeast Minneapolis, serving both the food this pastry queen has been known for — ethereal croissants and pastries — but also food that only those much closer to the Hmong-American chef have tasted.
"I want Diane's Place to reflect my heritage, and everything my parents taught me, including their work ethic, hospitality and love of food," Moua said. The name honors the American name her parents gave her, and all of the dreams they had for her.
Moua is the oldest of six children born in America to refugee-immigrant parents who still work the family's 120-acre farm in central Wisconsin. Growing up, she helped pluck peppers from the vine and prepare huge feasts for family events.
Professionally, she's worked at Aquavit and worked her way up to the head of the pastry program at La Belle Vie before opening and launching the pastry and bread program at Spoon and Stable. She then helped open Bellecour, the bakery that launched a thousand croissant cravings.
Through it all, her professional specialty was pastry. But at home and with her family, the cooking was all savory. The menu at Diane's Place is going to meld the two.
The restaurant will seat 65, with an additional event space that's already available for booking parties up to 200 people. "When we looked at this space, it was just perfect," Moua said. "I've always wanted to do events. The Hmong community — we cater to the masses. A funeral, a dinner — big crowds."
The cafe will be open all day, seven days a week, from grab-and-go and counter-service breakfast and lunch to full-service dinner. "I'm trying to do everything," said Moua. "I don't want to do five days a week and have days where my friends in the industry can't come in."
