Rooted in Charleston. Trained in classical French technique. Every meal is designed to nourish as deeply as it delights.
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Growing up in a Vietnamese household, food was never just a meal — it was how care was expressed, how stories got passed down, how a table full of people became something more. That's still what cooking means to me, even after years of formal training and professional kitchens.
I earned both a bachelor's and master's degree in nutrition first — rooted in a deep belief that food is medicine. From there I went to the French Culinary Institute, where classical technique gave that philosophy a language. I've cooked at Blue Hill at Stone Barns, Cervo's, and Blackberry Mountain, and most recently served as Sous Chef at Lowland and The Quinte Oyster Bar here in Charleston.
These days, I work with a small number of private clients — cooking in their homes, learning what they love, and making food that actually feels good to eat.
Bespoke multi-course meals for small groups. Custom menus built around your preferences, dietary needs, and what's beautiful at the market this week.
Full-service catering for celebrations, milestone moments, and gatherings of any size — from relaxed oyster spreads to elegant seated dinners.
Recurring in-home cooking rooted in nutritional science. Delicious, nourishing meals tailored to your health goals, schedule, and lifestyle.
Based in Charleston and available for private engagements throughout the region and beyond. Reach out to begin the conversation.