Gourmia Global is a Private-owned Seafood Company HQ in Irvine, CA.

Hey there! Let me share a story that might sound a bit like yours. I was born in Vietnam, where food wasn’t just on the table—it was the table. It brought everyone together, whether for family feasts, birthdays, or even a simple Saturday lunch. I remember gathering around with my parents, aunts, and uncles, debating excitedly about which fresh herbs to use in a soup or how long to simmer a curry for just the right flavor. It was all hands on deck, even for us kids. I can still picture myself as a child, huddled around a fire on New Year’s Eve with my cousins, guarding a big pot of traditional cakes as they cooked. The air was filled with laughter, warmth, and the delicious promise of a feast.
 

But life took a big turn when I moved to the U.S. at 15. Suddenly, everything was different—especially food. You know the struggle as a student: juggling tight budgets, late-night study sessions, and the eternal quest for meals that are fast, filling, and affordable. My college fridge was crammed with ramen cups, canned soups, and frozen dinners. There were times I survived on $50 a week, trying to stretch every dollar. My “splurge” meal? A sausage croissant from Dunkin’ or a teriyaki chicken bowl. I bet you’ve been there too!
 

Then came a plot twist: a year working in Japan. Here’s the thing—healthy food was everywhere, and it was easy to get. Even the 7-Elevens stocked fresh, nutritious meals. Within a few months, not only did my jeans fit better, but I felt lighter and more energized. For the first time in a long while, I realized just how much the food we eat shapes how we feel.
 

Back in Boston for grad school, I found myself with an apron on, trying my hand at cooking again—this time with whatever ingredients I could find in my tiny fridge. I wasn’t trying to replicate my mom’s dishes; I was making my own creations. Imagine beef chunks simmering in a tangy mix of soy sauce and tomato, or shrimp with a crispy tapioca crust, or even spaghetti infused with white wine and garlic. It was messy, experimental, but oh-so-satisfying. Still, grocery trips, chopping, and cooking all took time—more time than I had as a student drowning in assignments.
 

That’s where Gourmia was born. My husband Sang and I, who reconnected over our shared love for good food, wanted to bring all the best parts of our food journeys into one idea: making nutritious, delicious, and convenient food accessible to everyone. Just like you, I’ve had those days where cooking felt like a chore, but that doesn’t mean we should settle for unhealthy, tasteless meals. We believe frozen food can be a solution—a good one—if it’s done right. It’s about preserving flavor, nutrients, and the joy of eating well.
 

Today, I’m a mom to two wonderful daughters. I want them—and you—to have better options than I did when I was a broke student. That’s why at Gourmia, our vision is simple: to bring tasty, nutritious meals to your table without the fuss. Whether it’s for a quick lunch in the office or a cozy dinner at home, we want you to feel good about what you eat.
 

So, here’s to good food, better health, and all the flavorful moments in between. And if you ever find yourself reaching into the freezer for a Gourmia meal, just know there’s a whole story of adventure, resilience, and love that went into it—served warm, just for you.