68 PUNCHMAGAZINE.COM {food coloring} DRINKS cocktail chemistry words by ELAINE WU • photography by PAULETTE PHLIPOT For Dzu Nguyen, the general manager of Horsefeather in Palo Alto, running a restaurant was never part of his life plan. As a molecular biology major in college, Dzu spent much of his time working in a laboratory. “What drew me to the sciences was a curiosity about finding out how things work,” he recalls. “The goal was to go into research and biotechnology.” But, he admits, working in a lab was a bit isolating. Dzu started working as a barista to earn some extra cash after class, and a friend suggested there might be more money in bartending. Surprisingly, he didn’t just enjoy working behind the bar, he fell in love with it. “I felt like there was this enjoyable challenge in engaging with people because it was so out of my comfort zone,” Dzu says enthusiastically. “I found I was naturally able to engage with others, and I loved the team dynamic. It was electrifying watching everyone work together for a common goal.” In 2016, after working at a few bars and restaurants—including the Michelin-starred Mourad—Dzu
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