My journey began in Binh Dinh province, central Vietnam, where cooking wasn’t seen as a serious profession. While preparing for university in Saigon, I stayed with my uncle’s family, who owned a small eatery.
This sparked my passion for cooking. Balancing studies and work as a kitchen assistant, I began to appreciate the artistry and cultural significance of cooking.
I pursued culinary studies at Saigon Tourist College and advanced courses at Hong Bang International University. Despite family opposition and financial challenges, I worked tirelessly to prove my commitment to Vietnamese cuisine.
My mother’s dishes left me with beautiful memories of Vietnamese cuisine. Influenced by her cooking, my uncle’s guidance, and TV shows like Chef’s Table, my culinary philosophy embraces Vietnam’s diverse geography and ingredients.
I view being a chef as a blend of artistry, architecture, medicine, and business, using food to transmit culture and regional characteristics.
