Place of employment
Le Feu Restaurant
Kevin started his culinary journey when he was born and bred to be in the industry. His father was a chef-owner of the restaurant when he was 7 years old, while grandmother owned a floating seafood restaurant. When he turned 14, he started work as restaurant helpmate. Just watching the way the chefs and the cooks worked and he fell in love with cooking.
He start his professional career at age 16, by training in a Western-Asian Professional Cookery at Viet Giao Tourism College. Then he started his first job as Commis Chef at Sofitel. For over 12 years he has worked at various resorts, casinos and restaurants in many regions overseas and Australia, In 2011 Kevin met Michelin Chef David Thai and his team at the opening of An Lam Ninh Bay Villas; following which he was employed at Galaxy Macau in the team managed by Chef John Sloane. After leaving Macau, Kevin came to Australia to work at many restaurants. Kevin recently ran the kitchen for Shannon Bennett at the venue Jardin Tan by the Botanic Gardens.
“I met chef Luke Nguyen in Nha Trang in early 2011. He is another person whose company along with chef David Thai grown the passion that I have for Vietnamese Cuisine.
It is the conversation that I had with Luke and his parents which marked the change in young Kevin. Since then, I set my goal, push myself harder and work my way up. Today, I’m here in Australia sharing my Vietnamese heritage with the world
— Kevin Nguyen