Qui Tran & Marie-Anne Velasco - Nudu House

On this episode of The Sauce Podcast, host Lauren sits down with Qui Tran, founder of Mai Lee and co-owner of Nudo House, alongside chef and business partner Marie-Anne Velasco, for a conversation about food, community, resilience, and the stories behind two of St. Louis’ most beloved restaurant concepts.Qui shares the remarkable journey of Mai Lee, from its humble beginnings as a small family-run Vietnamese restaurant founded by his mother in 1985 to becoming a cornerstone of the St. Louis dining scene. Marie-Anne reflects on her path from studying languages and working in some of the world’s top kitchens to helping launch Nudo House and bringing her passion for ramen and culinary history to the city.Together, they discuss the partnership that led to the creation of Nudo House, the inspiration behind their popular Sonic the Hedgehog pop-up experience, and how creativity, collaboration, and a deep connection to St. Louis have fueled their success.The conversation also explores the challenges of navigating the COVID-19 pandemic, supporting healthcare workers and tornado relief efforts, the realities of running restaurants during rising food costs, and why giving back to the community remains central to everything they do.Along the way, Qui and Marie-Anne share stories about their backgrounds, friendship, family life, favorite aspects of restaurant culture, and what exciting projects may be next for Mai Lee and Nudo House.In this episode:• The origins of Mai Lee and its growth over four decades• Qui Tran’s family story and Vietnamese roots in St. Louis• Marie-Anne Velasco’s culinary journey through world-class kitchens• How a friendship turned into the partnership behind Nudo House• The rise of ramen culture in St. Louis• Creating the Sonic the Hedgehog pop-up experience at Nudo House• Building restaurants centered on hospitality and community• Navigating the challenges of COVID-19 and supporting healthcare workers• Organizing relief efforts after the St. Louis tornado• The importance of collaboration within the local restaurant industry• Rising food costs and the realities of operating restaurants today• Family, mentorship, and life outside the kitchen• Future plans, new collaborations, and what’s next for the restaurants• Why St. Louis continues to be one of the most supportive food communities in the country