Growing up in California’s Sacramento River Delta, I learned to cook alongside my father while both my parents worked long hours to build a life for our family. At home, Vietnamese traditions blended naturally with All-American cooking, always finished with a subtle French influence passed down through my father’s side. Food became responsibility, creativity, and connection—all at once.

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That early foundation shaped everything that followed.

I began my professional journey in a national fast-casual restaurant group, working my way from dishwasher to district manager. Along the way, I learned the discipline of kitchens, the complexity of leadership, and the mechanics of multi-unit restaurant operations. While the experience was invaluable, it also pulled me away from the values that first drew me to cooking.

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In 2018, I returned to my roots by joining the award-winning team at ACE Hotel & Swim Club in Palm Springs as Banquet Chef. It was a period of growth, reflection, and rediscovery—working alongside talented chefs, refining technique, and reconnecting with the soul of my craft.

Today, my work centers on Modern California Cuisine, shaped by Vietnamese heritage and informed by French, Italian, and Latin American influences. I focus on seasonal ingredients, balanced flavors, and thoughtful execution—food that feels elevated yet familiar.

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As a private chef, I value the closer relationship this work creates. Every menu is personal. Every table is different. My goal is simple: to create experiences where people feel welcome, present, and connected.