Take note, young chefs: assertiveness is everything. “The guy on the train was looking at food pictures on his phone. I asked him if he cooked,” recalls Bui, who struck up a conversation with Matthew Audette, then–chef de cuisine at Radius. Boom! She scored an internship at Michael Schlow’s late, great icon before three years at Barbara Lynch’s No.9 Park, where she earned a sous role. Now she’s earned a big rep for strutting her impressive skills at Deuxave under a former 30 Under 30 honoree, Chris Coombs. But her ultimate goal is surprisingly modest: she’d love to one day own a Vietnamese sandwich shop.