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BIO

HOMETOWN: Pittsfield, Mass. – currently resides in Las Vegas, Nev.

PROFESSION: Sous Chef, Guy Savoy

CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A.

FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive Oil

Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over, and speaks four languages, learning different types of cuisines. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more!"