Thao Pham: Mastering Hospitality, Community, and the Long Run

Meet Thao Pham — Our Venice General Manager, marathon runner, and the visionary behind The Butcher’s Daughter’s sold-out supper clubs. With a deep passion for hospitality and a relentless drive for creating meaningful dining experiences, Thao seamlessly blends creativity, leadership, and community-building. Her journey—from hosting intimate pop-ups to curating innovative culinary events—reflects her belief in consistency, connection, and the power of taking the first step. In this interview, she shares her insights on leadership, perseverance, and the parallels between running a restaurant and running a marathon.

Thao Pham at The Butcher’s Daughter Venice

What do you believe is your superpower?

I think my superpower is what I call hospitality telepathy—sensing when someone needs something before they even realize it. This comes from my cultural background, growing up in Vietnam and moving to the U.S. at 18. As an immigrant and international student, English wasn’t my first language, so I learned to read people through expressions, posture, and subtle cues.

This ability naturally led me to hospitality, where I translate those unspoken needs into experiences. It’s like being fluent in a language made of flavor, connection, and the joy of gathering. When you offer a glass of water or a napkin before someone asks, it sparks a moment of surprise and delight. That’s my superpower—it shapes how I create memorable, seamless experiences in hospitality.

You balance being a GM, running marathons, and hosting sold-out supper clubs—what fuels your drive?

Coffee—just a little! But really, I’m fueled by the same elements that make a great meal: a mix of essential ingredients. Growing up Vietnamese, hustle is ingrained in me—we make the most of every opportunity. But beyond that, I love creating experiences and seeing people enjoy them. It’s not just about catering to people; it’s about making them feel welcome, loved, and immersed in something special.

I thrive on variety—whether it’s fine dining, street food, business management, or creative cooking. Some might say I take on too much, but I love the challenge. It keeps me growing. Running marathons adds to that—it’s about small wins. Even a short run resets my mind, gives me a sense of accomplishment, and, honestly, lets me eat more carbs!

Training for a marathon requires discipline. How do you integrate that mindset into your daily life and leadership at The Butcher’s Daughter?

Running a restaurant is a lot like running a marathon—it’s about consistency, not perfection. One slow mile doesn’t ruin a race, just like one challenging service doesn’t define a restaurant. It’s about pacing—knowing when to push and when to recover, managing a team through busy shifts, and having the endurance to get through long weekends.

Your supper clubs are always sold out! What inspired you to start them, and what’s the secret to their success?

The Supper Club started as a way to create something special for our guests while giving our chefs a creative outlet beyond daily service. It allows them to experiment, test new ideas, and refine their craft in an intimate dining setting. It also showcases that The Butcher’s Daughter is more than just a brunch spot—we’re a destination for unique, seasonal dining experiences.

There are countless supper clubs for meat eaters, but very few that cater to the vegan community. We wanted to create something for that audience—people who love and trust us but are excited to see us go beyond the usual. That’s been a key factor in our success, along with our beautiful space, creative chefs, and the welcoming, communal atmosphere we foster.

Supper Club at The Butcher’s Daughter Venice

As a self-starter and entrepreneur, what advice would you give to women who want to build something of their own?

My first advice is simple—just start. I used to be a perfectionist, always waiting for the right moment, but nothing will ever be 100% perfect. You don’t need to launch at full scale; start small and refine as you go. My first pop-up wasn’t great—my kitchen was a mess, the food wasn’t perfect—but I did it. The only way to improve is through repetition. Perfection comes with doing, failing, and evolving.

Find a community that believes in you. The people who support you, push you, and hold you accountable make all the difference. Sometimes, I didn’t feel like doing another event, but when people asked, "When’s the next one?" it gave me the push I needed.