Saigon Kitchen is Coming to Munds Park

Dennis Tran Has Big Plans for Saigon North

Where passion meets precision. Chef Dennis Tran at work.

I have to say, after talking to Dennis on the phone to set up this interview, I already knew I was going to like him. At one point, he said with a smile in his voice, “We are looking to bring much love, peace, and happiness,” and I fell in love a little right then. I learned it wasn’t a line. It was just who he is.

When we met in person, that happy and positive energy came through. He greeted us with a huge smile, and it was clear how much this new chapter means to him. He’s excited to bring his food to the Park, and even more excited to build something that brings people together.

Genna and I visited him and his wife, Jenny, at Saigon Kitchen in Surprise. He gave us the full tour—the kitchen, the walk-in freezer, the bathrooms—every corner spotless. He takes pride in that, and he should.

And the food? Incredible.

He served us his mother’s crispy egg rolls with minced pork, shaken beef platter, Saigon garlic noodles, chicken broth, and more. It was way too much to eat in one sitting, so we packed it up and stopped for ice on the way home to keep it cold. That should tell you everything.

We also got to see Dennis with his staff, most of whom are kids who grew up eating at the restaurant. Their parents were regulars, and now they’re behind the counter. Watching him with them felt more like a big brother checking in than a boss managing a shift. It was genuine, and it was moving.

I am confident that Munds Park will fall in love, too.

Now, on to the interview.

Dennis Tran grew up surrounded by the warmth of a kitchen and the steady rhythm of a family that loved to cook. His parents shared a deep appreciation for food, and that passion shaped him early on. His mother owned and operated a Vietnamese restaurant in San Diego’s Gaslamp Quarter, right on 4th and Broadway, across from the Grand Hotel.

Some of the dishes on his current menu are tributes to his mother’s recipes, like her crispy egg rolls with minced pork and a signature hot sauce for those who like it spicy. Her influence runs deep, not just in the food but in Dennis himself.

Dennis learned to cook by doing. As a kid in his mother’s kitchen, he soaked up more than recipes—he learned hustle, hospitality, and how to feed people from the heart. That hands-on experience became the foundation of his love for good food and people. He’s a self-taught chef whose skills were forged through experience, not a classroom. Growing up in his mother’s kitchen, he learned by doing and developed an instinct for flavor that can’t be taught. Inspired by his parents and driven by a deep love for the craft, Dennis built his life around food.

That life, however, was moving fast.

At the time, Dennis was working nonstop and rarely home. He knew it was time to start a family. He told his wife Jenny, “Wherever you want to move, we’ll move.”

Her brother lived in Surprise, so they went to check it out. The town had a family-oriented feel, the kind of place where they could plant roots and build a life. They quickly fell in love with the community, and it’s been part of their story ever since.

Back in 2007, Surprise was nothing like it is today. It was mostly farmland, with fields of corn, orange groves, and watermelons stretched for miles. Dennis and Jenny watched the town slowly evolve.

By late 2009, Dennis had an idea. He told Jenny, “You know what? I think this city needs a good place to eat.” He began researching the area, asking himself and community leaders if Surprise would welcome something new, like Asian cuisine.

After much thought and research, in 2010, they decided to go for it.

Opening from scratch was brutal. Banks won’t touch restaurant startups—too risky. “They wait until you survive the first three years,” Dennis says. “Then your name starts to mean something.”

Construction began that year, but progress was slow. The City of Surprise was backed up with permits, and Dennis refused to cut corners. He was committed to doing everything the right way. After months of patience and persistence, the restaurant opened its doors in July 2010.

At first, the community was mostly retirees who were used to more traditional fare—“meat and potatoes,” as Dennis puts it. Asian flavors were unfamiliar to many. So he met the challenge head-on: personally delivering dishes to tables, introducing the food himself, and asking for honest feedback. “Try it. See if you like it. Tell me what you think.” That simple gesture helped build trust and relationships.

Word spread. Year by year, more people came—not just for the food, but for the warm, welcoming atmosphere. Guests came from Sun City, Sun Village, even as far as Goodyear. Wine groups gathered for happy hour. Golf leagues and baseball teams held regular meetups. The restaurant became a local hub.

Running a restaurant isn’t glamorous. It’s long hours, constant pressure, and hard work. Ten to fifteen-hour days are standard. As Dennis puts it, “If your heart’s not in it, it shows.”

Today, Dennis still walks the floor, checks every dish, and greets regulars by name. He hasn’t forgotten where it all began: a small kitchen in San Diego, watching his mother cook with care and purpose. That same spirit lives in every plate he serves. For Dennis, food isn’t just a business. It’s how he honors his roots and connects with people through good food made with love and packed with flavor.

A Taste of Saigon in the Mountains

So what brought Dennis and his family to Munds Park?

It started with a longtime family friend, his real estate broker, who had built a home in Munds Park nearly twenty years ago. For years, he and his wife kept inviting Dennis, Jenny, and Dennis’s brother to come visit. But life was busy, and they never made the time.

Then, one summer, they finally did. And that was it.

It was love at first sight. The peace. The trees. The community. It was everything they didn’t know they were missing. Dennis remembers the moment clearly: “My wife looked at me, I looked at her, and I asked my two boys, ‘What do you think about being here?’ They said, ‘We love it!’”

Munds Park offered just the right balance. It was close enough to Surprise to stay connected, but far enough to feel like a true getaway. The boys love to ski. Jenny does too. At first, they considered Flagstaff, but it felt too crowded and too much like a city. Munds Park had the quiet, peace, and beauty. It was exactly what they were looking for.

They bought a home and completely remodeled it. The family was happy.

Dennis hadn’t planned on opening a second restaurant—until something caught his eye. One day, while driving around the Park, Dennis spotted the for sale sign at Martino’s. He looked at Jenny and said, “Honey, maybe we should open a restaurant here.”

And just like that, the seed was planted. It wasn’t part of the plan, but it felt right. Over time, Dennis and the property owners, Dee and Bill Spain, not only struck a deal to purchase the old Martino’s restaurant, they also became fast friends.

Before Dennis can officially bring his vision to life in Munds Park, there’s one critical piece still pending: the liquor license.

“We’re still on a contingency for that,” he says. “To be honest, if the liquor license doesn’t come through, the deal’s done. It’s that important, especially up here.” The ability to serve beer, wine, and cocktails is essential to the restaurant’s concept and experience. However, there is no real concern that the license won’t come through.

In the meantime, the work has already begun.

Dennis is already gearing up for a full renovation. Inside and out, everything will be transformed—fresh paint, new floors, updated fixtures, and comfortable seating throughout. The kitchen will be fully opened up, giving guests a clear view of the team at work and the care they put into keeping everything spotless. The exterior will also get a major refresh to match the warmth and quality found inside.

Jenny has a special vision for the exterior. She wants to create a lush, welcoming landscape, the kind of garden that makes you want to stay awhile. The whole space will feel warm, peaceful, and alive.

The layout will include a cozy lounge, a spacious dining area, and beautiful outdoor seating. Central heating and air conditioning will be added too, ensuring guests are comfortable year-round so they can relax and enjoy.

Dennis is aiming to open before the Fourth of July 2026, but his target is mid-June. Either way, he’s not rushing. He plans to start with a soft opening to train staff thoroughly and dial in every detail before fully launching.

When it comes to staffing, he’s staying true to his values.

Unlike many restaurateurs, Dennis won’t be bringing staff from his Surprise location. He wants to hire locally—teenagers, college students, and people from the community who are eager to learn. “I actually prefer people with no experience,” he says. “That way, they learn everything my way, from scratch.”

Every sauce and every recipe will be his own. He plans to personally oversee all food prep and cooking to ensure the kind of consistency that built his reputation. “When I train people myself, they understand how I want things done. That’s what keeps the food right.”

Operating seasonally? Not a problem.

Some might worry about operating only part of the year, but Dennis sees it as a perfect balance.

“I’m not too worried about being open six to eight months out of the year,” he says. “Winter in Surprise is our peak season, with all the winter visitors. Summer slows down there, but that’s when Munds Park is at its busiest. It balances out perfectly.”

This seasonal rhythm also gives him the rare opportunity to be fully present in both locations. “Even though I have a kitchen manager, a chef, a sous chef, and a prep team, I still like to be there during peak season. I want to make sure the food stays consistent and the quality never slips.”

Right now, the plan is for the Munds Park restaurant to operate from April through the end of December.

And yes, he’s already thinking about the parking situation.

Dennis knows parking will be a challenge, especially during busy weekends. While he’ll have access to his own lot and the neighboring Coldwell Banker spaces after 5 p.m., he’s also exploring long-term options. One possibility is the nearby Woody’s property, owned by the Shuster family, which he hopes might be available for overflow parking. “It could really benefit the whole area,” Dennis says. “A clean, well-maintained space would be an improvement until the land is developed.”

Bold Flavors, Thoughtful Choices

The menu honors Vietnamese tradition, with bold flavors and a fresh, modern flair. From pho and crisp salads to crowd favorites like Saigon Garlic Noodles and the signature Shaken Beef Platter—a sizzling dish of stir-fried filet mignon with caramelized onions and Jasmine rice—Saigon Kitchen is known for bold flavors and quality ingredients.

Healthy dining options in Munds Park are limited, especially for those who are mindful about what they eat. Whether it’s due to a special diet, food allergies, or simply a preference for lighter, healthier meals, many people are looking for choices that feel good and taste great too.

When I mentioned this, Dennis nodded. He hears it all the time.

“We get that a lot,” he said. “In Surprise, we serve a large senior community and a lot of athletes, too. Some guests are managing health conditions, and others just want to eat clean. The athletes usually go for high-protein meals. We’ve also got people who need low-sodium, gluten-free, vegetarian, or allergy-friendly options. We’re happy to accommodate.”

“Our food is healthy anyway,” he added. “But we’ll always do what we can to meet someone’s needs. Just let the staff know, and we’ll take good care of you.”

For Dennis, it’s not just about serving great food. It’s about making sure everyone can enjoy it.

He’s also thinking beyond the menu.

The new restaurant in Munds Park will be more than just a place to eat. Dennis is planning a full calendar of community-friendly events, all open to the public.

He’s excited to host wine tastings paired with chef-curated menus, whiskey and tequila dinners paired with chef-curated menus, live music, catering for private events, and Sip & Paint nights.

No memberships. No exclusivity. Just good food, good people, and a space where everyone is welcome.

At the core of everything Dennis does, whether in Surprise or Munds Park, is community. He’s built a business where customers become friends, and their kids grow up to join the team. He’s kept his mother’s recipes alive while building his own. And there’s always a place at the table.

If you haven’t visited Sigon Kitchen, we encourage you to do so. You won’t be disappointed. Ask for Dennis, and say hello from Munds Park!

4071 W Bell Rd, Surprise, AZ 85374

Menu: saigonkitchenaz.com