Le Feu Cuisine by Kevin Nguyen
Kevin was destined to be a Chef. Kevin was born in Nha Trang, Vietnam and for as long as he could remember, food and restaurants were his life. Growing up in his family restaurant, where his father was Head Chef, Kevin breathed the restaurant atmosphere since he was 7 years old – the customers, the cooks, the food.
He fondly recalls his time with his grandmother at her own floating seafood restaurant. Seeing fresh produce coming directly from the water, cooked & served immediately to customers. That was normal.
At 14 years old, Kevin began his culinary journey as a Kitchen hand in the family restaurant. He was a sponge & absorbed everything from the way the Chefs and the Cooks worked, he just fell in love with cooking.
Kevin started his professional training at the Western-Asian Professional Cookery at Viet Giao Tourism College at 16 years old. Shortly after graduation, he landed his first job as a Commis Chef (Junior Chef) at the Sofitel Hotel.
For the next 12 years he worked across Vietnam, Asia & Australia at resorts, casinos and restaurants.
Chef member of Les Toques Blanches Victorian Chapter
Chef Member of Escoffier Vietnam
Certified Professional Chef by Australian Culinary Federation
Founding Member of Institute Australia of Tecnical Chefs
Great Chef guest Master Class at Le Cordon Bleu - Moorabbin Branch
In 2011 Kevin worked under French-Vietnamese Michelin Chef, David Thai and his team at the opening of the An Lam Ninh Bay Villas in Vietnam. That was also the year he met Australian celebrity Chef, Luke Nguyen.
“Both Chefs, David Thai & Luke Nguyen are my greatest heroes. They fuel my passion for Vietnamese cuisine. But it was an intimate conversation I had with Luke and his parents that marked a significant change in me. Since then, I set my goals, pushed myself harder and worked my way up further”, Kevin recalled.
The real Kevin is driven by his deep desire to help people around him. When he discovered how gluten, a protein in wheat, barley & rye have such a significant lifestyle & potentially life-threatening effect on many Australians, Kevin was compelled to do something about it.
“Today, I’m here to share my Vietnamese heritage & love affair with French cuisine to the Australian people. And being able to make a difference to the lives of people suffering from gluten-related health issues such as Celiac disease, just makes me complete”, says Kevin.