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Interview with Chef Tu David Phu, part 2

OutVoo Interview with Chef Tu David Phu

Conducted by Ian Ippolito & Merced Gonzalez

Today we are talking to Chef Tu David Phu, a contestant on Bravo’s Top Chef, and one of Oakland’s very own. Since Oakland is where OutVoo was born, we are thrilled that Chef Phu is a fan of the app:

“Whenever I open up Yelp I want to know what’s near me and the thing I hate about Yelp is I have to type in where I am and what I’m looking for specifically.  [OutVoo] does that all for me!”

What were your initial thoughts of Oakland?

When my parents first immigrated over here they landed in Oakland.  My dad received a job offer in Minnesota, but after a couple of winters, and my sister getting frost bite, we returned.  Basically I’ve been in Oakland all my life.  I grew up in Oakland in the 90’s.  It was tough. Like murder capital tough!  I’m not the person to be resentful of that. I feel like within chaos and bad things there is always beauty.  I think the beauty that I had growing up in Oakland was cooking with my mom, having our own little tiny garden in the tiny apartment we lived in.  I found preciousness in the things we were blessed with.  

Oakland is experiencing a culinary renaissance.  What are your thoughts on the food scene?

I think it’s great! I think it’s more diverse now. The only thing I’m really sad about is the homeless situation.  I want to invite everyone to Oakland and I think that’s beautiful, but I just wish there was more regulation on the people who were displaced.

I think the Mayor is working on a few things.

I think the issue is bigger than the Mayor of Oakland.  I don’t blame the City of Oakland. It’s the flaws that we have in our systems.  There is something wrong and we pour money into building more prison systems and a fraction of that could house a lot of homeless people in California.  

When you complain about politics everything is intertwined.  In that aspect I believe in prevention and I think prevention starts at youth.

Were you surprised by this culinary renaissance?  

I’ve always believed in Oakland. I’ve always thought Oakland has so many amazing offerings.  Not just cuisine wise, but also ethnic wise.  There are so many different cultures.  I didn’t really appreciate it until I moved away. Then when I moved away I understood that Oakland is going to blow up so hard.  I moved away in 2010, I was in New York for 2 years.  

Top Chef! What was it like?

It was amazing!  When I signed on to the show...it was to have fun, interact, network and build a brand.  I felt Top Chef was the perfect opportunity for me to tell my story to a bigger audience.  I found that work very purposeful.

Coincidentally enough, there was an episode where I was able to work with immigrant women at Comal Heritage Food Incubator.  I worked with South American women who made green mole and pork for me.  I worked with Syrian women.  I’m not sure if it was in the episode.  There was a moment where we were exchanging our immigrant stories and they told me that they were in a refugee camp for 10 years.  My parents were in a refugee camp for one year during the Vietnam war.   I understand because I hear the stories from my family.  They were telling me the stories of the hardships they went through. They looked at me and said, “All we want to do is be able to cook.”  That sheer rawness of emotion and purity made me feel close to them.  I felt the suffering they felt through my own family and I had this human compassion moment.  I started shedding tears, Tanya Holland started sharing tears and a few of the other ethnic people started shedding tears.  Some people just can’t relate and I don’t hold that against them. The ethnic immigrant story and the suffering that comes along with it is very specific.  It resonates throughout generations.  I see it in the blood, sweat and tears of my parents working hard every fucking day.  They were janitors at the Fox Theater.  I have a tattoo of it.  They really did almost every laborious job you can probably think of to make ends meet. In my personal experience, specifically being on Top Chef, the most powerful thing that inspired me was that moment working with those women.  And I said on TV, this is probably the best meal I’ve ever had, partly because of the stories and compassion.  The centuries old recipes.  They made hummus that was beautiful.  They made lentil soup that was so simple but delicious. It was all hand made, they’re not fine dining trained, but at the same time I can confidently say I cannot execute the way they executed it. At that moment it just confirmed my notion and perception of cuisine and where it comes from.  In that moment I championed them and continue to champion the root of cuisine which is usually mothers and aunties.  The funny thing is, I’m a fine dining trained Chef, and I champion women, and that is were cuisine comes from, but that is not reflective in the industry. It’s weird to me that there is a lack of women in the industry because it’s so machismo.  Not to say women should be cooking, I’m just saying that the best food I’ve ever had came mostly from women.  So it’s revisiting that notion.  If there is any pinnacle, peak of Top Chef, that inspired me, that would be the moment.  

Has Top Chef affected your career? Has it changed your plans?

Are you talking about direct messages in Instagram?  (laughter)

It gets scary sometimes. There are extreme fans and regular fans, but I think for the most part, my portrayal on the show has been very positive.  And I think if you don’t give TV crap they can’t shoot crap out.  I was just myself and I wasn’t trying to be anybody else. It turned out for the good.  

You were a likable, lovable kind of guy, and you helped other people.

It’s not even about the point of me helping people out, I just was raised well.  That’s what my parents taught me.  I’ve been a Chef for a kitchen for a few restaurants and there are young cooks to this day that I keep in close relationships with. And I was very cognizant of how I behaved.  I do commencement speeches and I speak to and I hang out with kids.  I cook with them and I’m aware of the way I conduct myself and that what I role model could inspire and influence them in some way. At least I hope so.  So that is why I try to make sure to be positive.  I think it’s very important.  Not all Chefs think this way.  They can be egocentric, whatever it takes to win ...

It’s a competition, and you’re in a different element, some people snap.

If I’m going to beat someone, I want to beat them at their best.  I don’t want to beat somebody by default.  The reason why I helped out Bruce is because Bruce and I knew each other prior. We were colleagues and we had somewhat of a friendship.  But I wanted to challenge Bruce, I wanted to have the opportunity to challenge Bruce.  That’s the whole reason why I went on the show, I went to see my excellence versus your excellence.  I’m very happy with the Top Chef cast and we’re all a family and I’m very happy with the way I did.  I think just getting on the show was an accomplishment. You know how many people apply for the show? Thousands and thousands.

Was it a long process?

I went through several interviews.  I applied for Season 14 and they told me to come back the next year.  I came back and got on.  There are some people on the show that apply like five, six times in a row, so I got lucky, food timing, they were in need of a token Asian guy! (laughter)

So the amazing and funny thing is that when I got the phone call from Paolo Lucchesi about the Rising Star Chef, the following month they called me to let me know I was on Top Chef.  I was like, oh my God, somebody’s looking down on me.  

And through that course of a year it was very rough, I had a friend that was murdered and I had an Uncle pass away.  So it was a rough year. I felt like those were blessings from them.  I’m not suggesting that I’m religious but I am spiritual and I felt like those were blessings that I’m very appreciative of, you know?  Especially with family and friends and people close to you.  Would I rather have the accolades and opportunity or would I rather have them?  I would rather have them in my life.  So that is the thing with these opportunities, more than focusing on the win, but just embracing the opportunity and just representing yourself and your story well.  I feel like that is the most important thing.

Hung Thanh 1895 Fish Sauce.  Tell us about this!

It’s my family’s fish sauce that we’ve been making for over a hundred years. I’m very very proud of it. I feel like---I’m trying not to be biased--but I’ve tasted a lot of product blindly among my peers, my colleagues, my friends and we all agree that my families sauce is best! (laughter)

Where can we buy it?

My sister is working on distribution to the states.  The conversation has begun but to announce a release date would be premature.  I don’t want to be irresponsible.  

Is your cousin running the company?

Yes, he is.  They’ve won tons of awards and accolades!  They currently sell it in Vietnam and Japan. They even sell to some chefs in Japan and they sell to a distributor in Japan where they re-label it as a Japanese product.  And they sell it in France as well too.  A bunch of French Chefs in France love the stuff.  And that’s the thing, if your product is good and the leading culinary nations buy from you, then you’re doing something right.

You’ve got to send me this playlist!

Chef’s Hawker Centre ...

My new baby!

I had to look up Hawker Centre

The term is derived from Singapore and the way I spell Centre everybody gives me shit for it, C-E-N-T-R-E. That’s the British way to spell Centre. It derives from Singapore but it exists all over Asia, specifically countries that exist along the South China Sea. It was a courtyard where everyone would have a kiosk and all walks of life would go there, rich, poor, that’s where you go to get your food.  Period. Frequently visiting Vietnam I found a certain beauty in that.  People were gathering from all different walks of life.  You can have a millionaire or a government official and a peasant kid and they’re all sitting at the same table eating and they are all somewhat interacting.  I wished Westerners would embrace that more.  I feel like in the 2000s leading up to 2018 there is this elitism that we have that we’re not conscious of.  And what it boils down to is if you want better food, better quality, it reflects in the amount you pay.  So what does that suggest for poor people? That means poor people would never be found in those establishments.  That means poor people would be kept far away.  To remind you, I grew up fairly poor.  And that is why I wanted to offer the Chef’s Hawker Centre.  I wanted to offer a middle price point where it wasn’t an elitist thing.  It was people from all walks of life that can join and eat, and share a table.  It’s very Oakland.  Even though it’s very Asian.  I take that across the nation.  Especially with the current political climate.  Everyone is very divided.  Everyone is very angry at each other.  Everybody has their own reasons to be upset and I think most importantly after we get angry the next step is to stop and listen.  Start to understand.  Have compassion for each other.  I think a great way to do that is at the dining table.  

How do you find the different Chefs?

Every city I go to I try to do four seatings.  Two per day. I would cook at at least one of those sittings.  Just so there is a feature.  Partnering with other Chefs, sponsored by Cochan555 and Feastly among other key brands which keeps the price point and the impact on the consumer low.  It’s $99 for nine courses, alcohol included, it’s a great deal.  It’s a very creative, outside of the box model, mainly for me personally to build my consumer base.  It’s a way to market and I think it is cheaper to do that and more efficient to do that because I’m personally connecting with diners, not just through the dinners, but also through social media with a story attached.

Thank you for sitting down to interview with us!

OutVoo is available for download in the App Store.  

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Interview with Chef Tu David Phu

OutVoo Interview with Chef Tu David Phu

 Conducted by Ian Ippolito & Merced Gonzalez (part 1)

Today we are talking with Chef Tu David Phu, a contestant on Bravo’s Top Chef and one of Oakland’s very own celebrities.  Since Oakland is where OutVoo was born, we are thrilled that Chef Phu is a fan of our app:

“I love it!  I feel it’s the best thing on the market right now that I’ve encountered.  The usability of it is so straightforward, so simple.  It’s cutting through all the crap.”

So how do you know Denise, the owner of Tay Ho, where we first met you? I was connected to Denise through Minh Tsai of Hodo (formerly Hodo Soy Beanery) when I was there for Tofu Classes.  Denise reached out for feedback on Tay Ho so Minh and I went for dinner to check it out. We said, “Wait a minute, this is amazing, what do you need feedback on?”  I told her to do her thing, feel confident and keep serving the food her Mom was cooking.  The rice crepes, the bun xao and all the soups.  I told her to talk to people and be herself.  Tay Ho started blowing up and at the time Chef’s Feed reached out to me to pick three dining establishments that represent Oakland.  I happened to pick Tay Ho with Denise, Drip Line with Nora and Pho Ga Huong Que with Leslie.  It just happened to be three ethnic women and I think that speaks to who Oakland is and what Oakland is.  And Tay Ho is exactly like a Saigon cafe would be.  

We were just at AlaMar ... Chef Nelson!  

Yes, we got to meet him!  We invited him to the OutVoo launch party and he was very supportive and kind. He’s the nicest, nicest, most amazing person.  And the ladies love him by the way - all my cousins, all my sisters!

And I’m sure some of the guys! There you go!

And May [Nelson’s wife] is definitely running the place! I love May!

We had a great time with Leslie Sbrocco & Liam Mayclem - Visit Oakland put on such a lovely event.  We know you were just there, tell us about it.   I launched my Oakland dining series Chefs Hawker Center at AlaMar.  It was amazing. I teamed up with Chef Nelson for the first night and for the second night I did an Asian Islander concept.  We had Hawaiian music and Reggae playing.  We had Chris Yang of ‘aina, which is Chinese-Hawaiian from Hawaii.  He was an alumni of Chris Cosentino’s Encanto camp from way back in the day.  Shawn Naputi of Prubechu in the Mission.  He does Guam Cuisine.  The food is amazing.  It has so many similarities to Filipino and Singaporean cuisine.  Braised in coconut milk, the use of soy, the use of fish sauce, the use of spice, the use of ash - it’s so crazy.

We didn’t get to experience An.  Tell us what made you decide to do that particular pop-up?   That’s a great question.  I have been professionally cooking for about 14 years - wow I’m old! I felt like I was exceptional at cooking.  I’ve cooked in a few of the world’s top ten, Daniel being one of them, both in NY and the West Coast.  I’ve been a sous Chef at two Michelin star restaurants.  I felt like I was a great cook, but not a great Chef.  I was cooking with a palette that I didn’t understand.  This is not reflective of any other Chefs that cook cuisines outside of their culture.  But for me the palette that my mother cooked for me really resonated with me.  That’s how I found delicious.  I remember having issues in my early culinary career because I would season the food always toward the way my mom taught me.  What delicious was and is.  That translated throughout the years.  I’ve always had trouble understanding and feeling the soul of a dish like pot-au-feu.  I felt like it was done good but I never, at least for myself, I never felt like it was done excellent.  I didn’t know with those ingredients and that palette together, what was perfection, how far max could I take those ingredients.  It was good, it was good, no doubt, but personally assessing myself and being my own worst critic, I felt like there was a disconnect.  It didn’t speak to my soul.  Within all that, after 12 years of cooking, I wanted to re-visit and connect to the food that spoke to my soul, which was the food that my mother cooked.  And to make it more complicated I’m Vietnamese American.  Vietnamese is many cultures.  And depending on your province one culture would be more highlighted than the other which, then in turn would reflect how you cook.  That’s one big factor.  The second factor is that my family is from an Island and that means we ate all seafood.  So my challenge was that I wanted to cook my mom’s food which was heavily seafood but Westerners didn’t identify with the kind of food my mom cooked or the kind of food I cook as Vietnamese.  Isn’t that interesting?  Because our Island is so far south and so seafood dominant it is more closely reflective of Cambodia.  So the dishes that I had growing up only resonated within my family and not other Vietnamese Americans that I knew.  And the stimulating part is that I had to dig into that, understand it, research it.  To be fair there isn’t any American literature on this topic so I had to do my own research and piece things together.  I spoke to my family, then traveled and curated my own cultural family story to explain to diners what the hell they’re eating.  In a very indirect way to defend my stance to say that I am cooking Vietnamese food.  

Do people get it?  I’m sure it took some explaining. As opposed to kicking people out?  I’m sensitive! (laughter) It took a lot of learning lessons.  In the beginning, in the very beginning there are a lot of skeptics.  People who were skeptical.  Specifically Vietnamese Americans, and I don’t take that as an insult.  I just took that as feedback as I needed to tell my story and/or I needed to tell my story better.  So I took it as a challenge.  That’s how my dinners evolved into this story telling event.  It wasn’t a gimmick to be cool or increase sales.  I just wanted to share myself in what I viewed wholeheartedly and spiritually as delicious from what my mother cooked for me.  

You’ve said that the Pop Up allowed you to get out and meet the people that were eating your food and to tell your story.  So people were coming for the entire experience. Definitely, that is exactly what it was.  And along with that, as the series progressed and the dining experience progressed throughout the weeks and months I would have these very public encounters with food and I’d have a public encounter with the diners.  

One of the first things I had trouble with was access to seaweed.  On the island we eat a ton of seaweed.  We use it in our desserts, we use it as a gelling agent.  It’s everywhere on our island, and I just remember eating it on my travels to Vietnam.  Along with that my mom would bring it back and we’d have it in our pantry and use it in, like, a stir fry. I couldn’t find anything at the store that even closely resembled the seaweed that I had growing up.  The seaweed was only brought over and meant to be distributed to the Japanese and the Chinese communities.  There was no demand for it from the Vietnamese community.  I don’t think anybody did that on purpose it’s just a smaller population and that conversation never came up.  So I was on a search to get seaweed and I heard that there was a bunch of local seaweed that people grow, that grows here in California.  One thing led to another and I got connected to a gentleman named Kevin Kelley.  He is a winemaker, his wine company is called Salinia Wine - this is free advertising for Kevin (laugh)!  SF Gate called him a master at Cabernet Sauvignon.  He makes small batches.  Dude is amazing!  He has a commercial license and he dives for and harvests sea palm. He used the sea palm to make a bitter that he uses as an alternative to Campari.  I heard through the grapevine he was doing this and I contacted him through industry friends, “Hey I’m looking for these varietals of seaweeds, do they grow here in California?” For the next year and a half I would meet up with him four times out of the year during the summer months to go harvest seaweed.  It’s grown to the point where I was able to introduce him to a local seafood vendor, Water 2 Table Fish Co., and he sells to them.  We even got to name the varietals.    

It just shows how one thing leads to another.  Within that experience of my journey to get access to the seaweed my parents used to feed me, the kind that I had back in the old country.  From there other stories evolved.  I tell people that story while I’m serving them the seaweed that I harvested that week.  They can understand not just culturally but the beauty of what is on their plate.

Tell us how excited you were to be San Francisco Chronicle’s Rising Star Chef 2017! It’s very humbling.  I count my blessings everyday.  I feel like the work I attempt to do, I don’t aim to try to get accolades, that is an after thought, but the fact that I got San Francisco Chronicle’s Rising Star Chef was amazing.  I was so appreciative.  Especially from a person like Paolo Lucchesi. He’s a young, energetic, motivated individual who wants to correct the social system with his skill set - which is writing about food.  We’ll be talking about Paolo Lucchesi two decades from now.  It’s such a huge compliment for him to dub me a rising star Chef.  Amongst other amazing things that he’s said about me he said I was a trendsetter.  If I can be a trendsetter in any sense I hope to inspire other Chefs to go down the same path that I have where they’re not just cooking food to be cool but cooking food to tell a story.  

Did he share his reasoning for picking you? The same reasons that inspire me to cook are the same reasons that I got the Rising Star Chef .  Mainly Paolo Lucchesi said that he really champions the fact that I am cooking purposefully.  My story telling isn’t just to attract and entertain but it’s to inform and educate. Whether it’s sustainability, culture or social justice.  I champion women a lot.  As opposed to accrediting the amazing men that I’ve worked with in the industry a lot of my passions, skills and techniques have been derived from mothers and aunties that haven’t been championed in Michelin star, testosterone, very chauvinistic kitchens.  I was raised by women and I’m very appreciative about that.  I’m heterosexual but I find myself embracing my femininity and I don’t feel like there is anything wrong with that.  I’ve always been soft spoken.  I felt that I was hazed because of that in these male dominated kitchens.  Trust me, I get down! That’s why I got this (Shows “Yes Chef” tattoo)!  If you want a yes chef, I’ll give you a yes chef.  As a young man you get angry and try to figure out your emotions. As I got more mature I started to understand more about myself.  I started to learn and truly understand what inspired me and where I felt my work needed to be accredited to.  

It’s the same thing in the LGBTQ community as well.  A lot of my friends that I’ve worked with in the industry are LGBTQ. And I find that in the kitchens, as well as in the news and media, that there is an anti-LGBTQ culture.   And for those on National TV, and especially if you’re ethnic, of color or maybe even religious, no matter what color you are, those play huge factors in being able to announce it publicly.

This is what I’m challenging all my peers, colleagues, friends and community on. Think about how you support your friend that’s of a different color, a different sexual orientation, a woman, whatever. If they’re of a different minority group and they’re being discriminated against, it’s 20 times more powerful if you stood up for them as opposed to them standing up for themselves.  I just think it speaks volumes.

Stay tuned for part 2 when we discuss Oakland’s culinary renaissance and Top Chef!

OutVoo is available for download in the App Store.

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Interview Series: Founder 2 Founder.  Ian interviews Merced.

How did you come up with the concept behind OutVoo?   It was from years of planning dinners and nights out with my friends.  Sometimes I had a day or two, sometimes I had only a moment.  I thought it would be great to create an app that allowed you to get a lot of information quickly and easily but also tailored that information to you.

   As we approach the Launch date what are you most excited about?   Meeting people who have not used OutVoo yet.  Meeting new users and people from the media.  Just celebrating with friends, family and the community. 

Why did you decide to launch in Oakland?   The Bay Area is where I was born and raised and I’ve lived throughout it.  Oakland was the first city that I really felt was mine.  I was proud to own a home, I was proud to get involved with the community, know my neighbors and meet new people.  

Talk to us about the Food & Drink scene happening in Oakland right now.  It’s very exciting.  I saw it develop first hand being so near to Uptown, Downtown, Jack London Square - even my own neighborhood at the time, Old Oakland.  I got to see the scene evolve from very little to many, many options.  I live a little further away from the epicenter now and miss it but I’m glad to still be in Oakland.

OutVoo is a unique name - how was it created?   My husband Ian and my friend Alana had a naming meeting that turned into a naming party.  We put up different words we liked and mixed them.  We thought about their meanings and the emotions conjured up.  Eventually I realized that it was better to invent a new word from a business and online standpoint.  My husband claims that he pushed for the ‘v’ sound.  I can say I like and came up with the ‘oo’ sound.  We also liked “Out” for being out and about. Later one night when we actually were out it came to me.  

You have some early adopters - what have they been most excited about when using the OutVoo?   They really like how smart and streamlined OutVoo is.  The rating system is efficient and the limited text characters is a plus.  Other ratings apps allow a lengthy review with a lot of clutter.  They also like the status levels and want to graduate to a higher levels.  

Everyone wants Omni status - any tricks on how to achieve Omni quickly?   Omni is a  special level.  Omni means you have a large amount of followers and that you review places on a regular basis AND update those ratings.  People are looking to our Omni users as taste makers and influencers.  So, ask all of your friends, family and co-workers to follow you.  Rate places.  Your status will change before you know it!  

  What should people expect in subsequent versions of OutVoo - can you share any secrets?   Version 2.0 and 3.0 are already in planning stages.  The feed will be more robust.  Features to interact more will be added.  There will be integration with other apps as well.     

Where do you see OutVoo in 3 years?   OutVoo is going to be everyone’s go to app when looking for something to do.  The more people use it the more intuitive it becomes.  I see travelers relying on it to find the kinds of places they know they will enjoy quickly and without random reviews by people with widely different tastes.    

Star Wars or Star Trek?   Star Trek.  I’ve been a trekkie since I was a child.  Star Trek had a diverse crew and I saw myself represented.  It showed infinite possibilities for what the world could be.  And I love technology so it was exciting to see all of the gadgets they used.  I’m still into gadgets and technology!      

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OutVoo Launch Party!    

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Interview Series: Founder 2 Founder.  Merced interviews Ian.

What is Oakland's best kept secret? I think Oakland’s best kept secret is a sense of community which surrounds the dining and bar scene.  Although there is a lot trendiness there is also camaraderie and support where one might think there is competition.

Tell me about the most exotic food you've eaten. The most surprisingly exotic food I’ve eaten was guinea pig in Peru.  Luckily my husband didn’t show me the picture he took of it until after I was done eating.

OutVoo calls people you follow, Veeps.  Who are your top 3 Veeps? One person who constantly has her finger on the pulse, but does not brag or advertise, is our friend Alana.  She seems to be in the know without having to read about it on blogs or in articles.  Another person who’s my Veep is my friend Kelley who really enjoys finding new places.  She cherishes the story behind how a business came to be.  My husband and I have a fun competition with our friend Nikki and her fiancé Ryan.  They’re good at finding new places to eat and drink - but not as good as us!  

Quickly! Cats or dogs? Cats, unless it’s a little tea cup dog.  Oh, I don’t know.  Our cat Peety is looking right at me!

What do you think most of your customers will love about OutVoo? Hands down I think the removal of clutter.  This will be a big win for people who are sure of themselves and confident in what they enjoy.  OutVoo is especially great for those who like exploring and count on the recommendations of people with similar interests.  

What have you enjoyed most about starting a business? I think first has been watching my husband dive in with so much commitment and passion.   I think a close second is the collaboration between us.  We’re the only two with actual skin in the game.  We bounce ideas off each other and critique those ideas.  It’s exciting to see what we can do together.

How do you keep ideas flowing for OutVoo?  Do you have a muse? I think right now my muse is the food and drink scene in Oakland.  We have so many places around us with so much history.  At the same time new businesses are bringing something new to an already vibrant city.  Other businesses are reinventing themselves in creative ways.  It’s inspiring to see.

You're stranded on Mars and can only have one endless supply of an alcohol beverage.  What is it, and be specific? I am going to pick a rosé.  I don’t have a favorite, but I’ll take Cava de nit Rosado from Spain, which is surprising because Cava usually isn’t my first choice.

What is the idea behind the building in the OutVoo logo? OutVoo is very driven by your people and your places.  As the logo was being created one of the ideas was to have the icon change based on the city you live in.  We picked the Tribune Tower because we felt it was a recognizable and beautiful building.  It’s iconic to Oakland.  

Apps come and go.  What's going to make OutVoo stay? The original concept for OutVoo, which is not the version we’re releasing first, will blow your mind!  I firmly believe “Your people. Your places.” sums it up best.  It will be tailored to you and based on how you rate and who you follow.

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OutVoo

Your People.  Your Places.

It’s Ratings Revolutionized. 

Made in Oakland