Jerald Head

The Climb

Head’s early work at Di An Di in Greenpoint, Brooklyn, New York sharpened the habits that matter most in a busy kitchen: pace, precision, and the ability to keep flavor legible under pressure. As Head Chef there, Jerald Head worked in an environment that asked for clarity in every movement and rewarded disciplined service. That groundwork now runs through his later roles as owner of Mắm and Executive Chef of Night School Braised Pork Rice, where the work remains rooted in Vietnamese cuisine while moving in a new register.

Today

At Night School Braised Pork Rice in Taichung, the menu turns around a single defining craft note: braised pork rice. Jerald Head treats it as a dish that can carry more than comfort, using it to hold technique, memory, and restraint in balance. The result is not ornament but focus—an approach that shows how a familiar staple can be built with emotional weight without losing precision. His own description of entry into restaurant work points to the line as a school of touch and timing. “I loved the adrenaline and the fast pace and working with my hands. That’s what first drew me in. That turned into the love of cooking and creating flavors and textures.” For Jerald Head, the kitchen became a place where movement, heat, and texture could be turned into a practiced way of working.

Signature

Jerald's signature dishes include Steamed Mussels with Muối Tây Ninh-Lime Sauce, Chả Chem Chép: Mussel Sausage with Vietnamese Hot Sauce, Snail Sausage with Lemongrass Fish Sauce, Bò Một Nắng Muối Kiến: Skirt Steak Jerky, and Vietnamese Ants. Taken together, they show a kitchen working from brininess, smoke, sharpness, and layered savor—flavor structures that keep the diner engaged without needing excess.

In Their Words “I loved the adrenaline and the fast pace and working with my hands. That’s what first drew me in. That turned into the love of cooking and creating flavors and textures.” “It’s kind of like the soul of what makes Viet cuisine, Viet.”

Recognition

Speaking about discovery, Jerald Head said, “I was absolutely blown away by the diversity of the cuisine, the freshness, and how different it was to me.” The remark reads as a cook’s response to range and detail: a cuisine broad enough to keep yielding new references even as he works within it. His choices have stayed direct. “I just followed my heart and what made me happy.”