Soc Trang, Vietnam
I graduated with the Academic Award of Commercial Cookery and Professional Asian Cookery in South Australia.
I first began as a Commis Chef in 1993 at Ramada Grand Hotel, Adelaide, before becoming Head Chef and running Noodle Bar in 1995 at Hyatt Regency, Coolum.
I helped brand successful restaurant, Café De Orient in 2003 in Palmwoods, where I worked for 14 years before opening my own restaurant, Namory Eatery.
Have you always wanted to be a Chef?
When I am in a kitchen, I feel like I’m at home. I take pride when someone just simply enjoys the meal to the last drop.
How would you define your style?
Discipline, serving up to standard with innovation.
Your greatest culinary inspirations/influences:
I inherited a passion for cooking from my Mother, who is a restaurateur for life in Vietnam.
An ingredient you can’t live without?
Vegetables and herbs.
Namory’s sauce (goes with the charred calamari). Penang roasted duck with lychee and Balinese curry.