Suggested locations:

Van Nam Do

Born:

Soc Trang, Vietnam

History:

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.

Signature dish:

Namory’s sauce (goes with the charred calamari). Penang roasted duck with lychee and Balinese curry.