Born: Saigon, Vietnam
History: From 1994 to 1999, I worked in Vietnam at the Omni Saigon Hotel before moving to Malaysia and working on Star Cruises until 2003. After moving to Japan, I spent until 2005 working at Saigonsaigon Restaurant before moving to Australia. I worked at Cumberland Lorne Resort in Victoria for five years before finally heading to Queensland to work for Harpoon Harry's at Foodspace.
Have you always wanted to be a Chef?
I have always loved food and its ability to transform into a variety of substances, how it changes with different cooking methods. I’m fascinated by the science of food.
How would you define your style?
I like to challenge myself by creating new dishes with whatever stock I have at hand and to make it into a pleasure to eat and to serve.
What is your feature flavour these days?
Asian flavours - chilli, soy, fish sauce - have always featured strongly. It’s more about the balance of flavours.
Obsessive compulsive about?
Sourdough bread. I have been creating 'starters' and creating a ‘mother' for my sourdough. I have had some great successes and few failures. There is nothing greater than handmade bread straight from the oven, bursting with natural flavour.
Your greatest culinary inspirations/influences?
My wife and my family. I enjoy creating healthy, nutritious meals for my family that they get pleasure from.
What do you love about this business?
Seeing people enjoy and finish my dishes and, of course, getting more customers and helping to grow the business.
An ingredient you can’t live without?
All ingredients are important for me. I need them all.
Most 'eyebrow raising' menu item?
All our dishes are delicious; none would raise an eyebrow, but many would cause a serious round of finger licking!
Signature dish: Canh ga nuoc mam sauce - Vietnamese chicken wings with fish sauce