Chef of Chef Works – John Nguyen

Chef John Nguyen Intro

John Nguyen was born in Saigon, Vietnam.  His family immigrated to the United States when he was 4 years old and he spent most of his childhood years growing up in Orange County, California, which is home to the largest Vietnamese Community outside of Vietnam.

John opened up Hanoi House in New York City  where he won many accolades such as; Eater NY Chef of the Year 2017, Best New Restaurant 2017, as well as Best Vietnamese Restaurant. He also received the privilege to cook at the James Beard House.

After years of the New York City  experience, John moved to Hong Kong to work for Black Sheep Group (Chom Chom restaurant) for 1.5 years.  Working there afforded him the time to travel back to different parts of Vietnam every single month to hone his crafts and skills.

Finally, he accepted a position with the Nha Trang/BEP pioneers to open up the modern Vietnamese restaurant Xuan. It’s only been 3 months since opening, but it has already been recognized by industry followers in Hong Kong and the world.

Chef John just got nominated for Chef of the Year by Hong Kong Living and hings are definitely looking brighter for the future.

Your restaurant/business?
Xuan, Wanchai Hong Kong


Describe your kitchen?
Very spacious and amazing team of Vietnamese & Nepalese


Favorite Chef  Works item and why?
My Chef Coat, it is so light and airy. I haven’t wore a chef coat for over 5 yrs. until I try on yours


First job?
Amangani in Jackson Hole, Wyoming


Your favorite cookbook?
French Laundry, Eleven Madison Park


Your Awards
Chef of the year by Eater 2017, nominated for Chef Of The Year By Hong Kong Living 2020. Best new restaurant 2017 Eater, Grubstreet, Infatuation. Best Vietnamese Restaurant 2017 Grubstreet, New Yorker


Your cooking inspiration?
Grandma, mom


Your speciality dish?
Pho- Vietnamese Beef Noodle Soup


Favorite dish to eat?
Any types of noodle soup dishes & dumplings


Weirdest thing you ever ate?
Ants, fish sperms, blood…I eat everything


Favorite ice cream flavor?


Favorite drink?
Old fashion


Favorite wine (be specific)?
Anything Reds but especially Cabs


Who would you most like to cook for?
I love cooking for Chefs


Who would you least like to cook for?


Favorite things to do when not cooking?
Drinking, traveling, having fun


Your latest project?
Presenting my real dinner menu at Xuan


Favorite city and why?
NYC, multi culture foods experience plus the energy & drive of the people


Your greatest indulgence?
Eat & drinking


Your all-time best culinary tip?
Going with my old boss (blacksheep) to Saigon, eating and drinking all day long



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