David Tran is the founder of Huy Fong, an Asian American company that is most popular for it's creator's invented sauce, Sriracha. Sriracha was created in the early 1990’s and was the brilliant idea of Tran as he aspired to create his own American dream after leaving Vietnam with his family in 1979. By February of 1980, Tran was settled into Boston and began to invent his world famous sauce. Tran moved to Los Angeles to be closer to his family and began to start the manufacturing of the Sriracha sauce through family homemade operations. By reusing Gerber baby food jars, the Tran family began to create their family production. Soon, Tran had gained enough success to create the signature bottle that is known today. He uses a rooster for his astrological sign and has kept the same bottle and design since the making of the sauce. David Tran’s Sriracha sauce is an American product that creates a sense of authentic Asian identity and in that perspective, the company targets the Asian community with their products. “We’re happy to see these [American] chefs use our sriracha,’ said Huy Fong’s president, William Tran, the 33-year-old son of its founder. ‘But we still sell 80 percent of our product to Asian companies, for distribution through Asian channels. That’s the market we know. That’s the market we want to serve.’”

The Huy Fong commitment to the community has not gone unnoticed. Through the years of success, his base of operations has always been in Rosemead, California. As of recent, the company feels they are too cramped in workspace for the city of Rosemead and needs to move operations elsewhere. As the Sriracha company contemplates it’s relocation, officials from the city of Rosemead rushed to hold a meeting with the founder to keep the signature company in the area as a historical symbol of growth and success. While the company’s success gains more momentum, the worldwide effect of Sriracha has not gone unnoticed. Chefs in America and all over the demographics of Asia have adopted the sauce into many popular dishes today. The specialties are a highlight and flatter the founder of Sriracha hot sauce as he comments, “‘I’m always interested in what they do,’ Mr. Tran said, his voice filled with genuine wonderment.” However, flattery is received in more ways than one as Asian stores around America started to sell similar items like “Cock brand sriracha from Thailand, Shark brand from China, Phoenix brand from Vietnam and Unicorn brand, also from Vietnam.” Huy Fong created a small dent in Asian American culture and even traditional Asian culture by his success and recipe for an “Asian American” hot sauce that would be able to bridge two cultures. Most Asian American’s have followed this craze and most likely will have a bottle in their house. Americans are even beginning to like Sriracha, eating with things such as hot dogs and pizza’s as the bottle is hitting shelves in Wal-mart, Albertsons and stater bros.