Chef Trinh Tuan Dung: Nurturing Grand Dreams From A Humble Kitchen

A tidy kitchen corner is neatly arranged right inside his modest 25 square meter bedroom. This is where the Champion of the Rising Chefs Challenge 2023 lives three lives simultaneously – as a Chef, a Food Stylist, and a Content Creator.

Looking at the cooking utensils, commemorative medals, and filming equipment proudly occupying their own corner of the room, the writer cannot help but believe that Dũng loves the culinary life more than any other passion. Perhaps the bed tucked in the corner is the only space he reserves for himself, a place where his dream of reinventing traditional flavors never fades.

His conversation with Vietcetera, right on the threshold of the Rising Chefs Challenge 2026, thus became an intimate moment to share his culinary pursuit, his aspiration to bring the essence of Vietnamese cuisine closer to the world, and how a young chef is helping to define the "taste of the times" of contemporary Vietnamese gastronomy.

Hello Mr. Trinh Tuan Dung. I believe that, in one way or another, we all arrive at our professions through very simple and intimate touchpoints. It could be pages from a classic short story, an intriguing commercial, or an unforgettable flavor from a family meal. What do you think ignited your desire to become a chef?

Rustic dishes like sweet potato rice, braised pork, or fish-sauce glazed chicken have always been intertwined with my upbringing. My family struggled financially when I was young, and my parents were always working, so ever since primary school, I had to cook at home by myself. Gradually, cooking became a duty to help my parents take care of our lives.

As I grew older, I took on part-time jobs to make ends meet, and my destined encounter with professional cooking blossomed from there. At first, I only saw it as a means to earn a living. But standing at the crossroads of choosing a career after the university entrance exams, I realized that everything around me revolved around the kitchen. From that moment, I decided to fully commit to this path.

The rustic dishes my mother cooked during my childhood have nourished me, walked beside me, and helped me reach the most wonderful moments of my life.

What was the driving force that pushed you to choose the culinary profession?

Honestly, before choosing the kitchen, I hesitated a lot. After graduating from high school, I was a kid obsessed with vehicles and machinery. To be frank, I really loved motorcycles. Being young at the time, I was only exposed to bikes. Besides working since middle school to cover my expenses and take care of myself, I was deeply passionate about motorcycles and quite a "rebel."

That is why, as my high school years came to a close, I was torn about pursuing mechanical engineering. However, my family's financial situation didn't allow it. Fortunately, thanks to my older brother – who was also my math teacher at the time – giving me career guidance, coupled with the fact that my entire life seemed to revolve around cooking, I reflected deeply and decided to study Restaurant Management to build my future.

Right now, 90% of my life is dedicated to gastronomy; from the moment I wake up until I rest at night, my thoughts are in the kitchen. As for my passion for vehicles, it only occasionally flashes in my mind like a beautiful memory.

If you had to use three words to describe your culinary career, which would you choose?

I think they would be: Inheritance, Creativity, and Propagation.

Inheritance, because the foundation I have today comes from self-learning, learning from the values and culinary essences left behind, shared, and introduced by the uncles, aunts, seniors, and colleagues who came before me.

Creativity, because I believe I have a responsibility to create new dishes based on the inherited foundation of knowledge and experience.

And most importantly, Propagation, because I want to spread this creativity and novelty through competitions or my personal projects. From there, I can introduce the beauty of our national cuisine to friends both domestically and internationally.

Currently, I can be a Food Stylist, a culinary content creator, and also a chef. All three roles are deeply intertwined with my life.

The Vietnamese culinary market requires much more effort to stand shoulder-to-shoulder with international markets. Therefore, myself and other Vietnamese chefs are relentlessly learning to affirm the position of our home country's cuisine on the global culinary map.

At first, I only viewed the culinary profession as a tool to earn money, cover living expenses, and support my parents. Everything truly changed when I started producing content with my own hands.

Throughout your career journey, what milestone or experience profoundly broadened your perspective on the profession?

Initially, I merely saw cooking as a means to make a living and provide for my parents. Things only genuinely shifted when I started producing a video series called "DT Knows How to Cook" (DT biết nấu).

In season 1, I recreated 63 signature dishes from 63 provinces in both traditional and modern versions. By season 2, I focused on elevating the value of local agricultural products. Through this project, I learned about countless new dishes, ingredients, and local cultural tales. Having inherited and innovated, I felt a responsibility to share this knowledge with the mass audience. That was the most monumental turning point in my career.

As the Champion of the Rising Chefs Challenge 2023, what is the biggest difference between your version during that competition and the person you are today?

The most profound difference is the mindset. In 2023, I was still heavily burdened by the mentality of working just to survive. But in this 2026 version, I feel a much greater sense of responsibility, having inherited the essence of our cuisine, and carrying the duty to propagate it. I also hope that the contestants participating in this year's Rising Chefs Challenge will gain invaluable experiences that help them mature.

Based on your experience participating in multiple competitions, what is the most significant difference between the evaluation methods of domestic versus international judges?

The biggest difference lies in the story behind the dish. With Vietnamese judges, they can easily understand the flavors and the origins of the food. However, for international judges, the dish must prove itself through technique, flavor profile, and aesthetic presentation. The chef must strike a delicate balance between traditional Vietnamese tastes and the standards of modern global gastronomy.

Aside from your own efforts and experience, what crucial element has accompanied you on your career path?

To become the Tuấn Dũng of today, my older brother has contributed immensely, from guiding my career choices to supporting me throughout my working life. During the times I felt most discouraged, exhausted, and vulnerable because things weren't going my way, he was always the one to lift my spirits. Sometimes, he is not just an older brother or a companion, but an invaluable mentor on my journey.

Having a companion in this profession is incredibly precious; it makes the path you walk more sustainable and honorable.

Flavors will always evolve and live vibrantly alongside the changing times.

What keywords would you use to represent the signature flavors of the North, Central, and South regions based on your personal experience?

Vietnamese cuisine is a vibrant, multicolored canvas stretching across three regions, each with its own distinct characteristics.

If the North stands out for its refinement and tradition, showcased through elegant, subtle flavors preserved in their original form from generation to generation, the Central region brings depth and meticulousness with bold, rich tastes, crystallized from the sheer dedication and careful investment of the cook.

Meanwhile, the South vividly portrays liberality and generosity; a land of fertile plains and a melting pot of diverse cultures and ethnicities that has birthed an incredibly varied and open-minded culinary scene.

I hope that one day, foreign diners will be as enamored with shrimp paste (mắm tôm) as millions of people are with the distinct flavors of renowned cheeses.

What do you think is the key factor for Vietnam's F&B industry to break through and leave a mark with more of its signature flavors on the international stage?

I believe we can achieve a breakthrough by infusing traditional values and indigenous agricultural products into more dishes to propagate the distinctive flavors of Vietnamese ingredients. Vietnam possesses a treasure trove of exceptionally high-quality produce, arguably much more delicious than many found around the world. For instance, the Hòa Lộc mango – I have tasted mangoes in Europe, Thailand, and Singapore, but the uniquely sweet and fragrant profile of our country's mango is absolutely unmistakable.

I want to build an image of Vietnamese cuisine intrinsically linked to our domestic agriculture, so that when international friends see a specific ingredient, they immediately think of Vietnam – much like how the Italians take pride in the cheese and tomatoes of their famous pizzas.

Finally, as someone who has accompanied and competed extensively in major arenas, what advice do you have for young chefs preparing to enter the Rising Chefs Challenge 2026?

Exploit what is closest to you, because that is your most powerful weapon. The core values from your family's kitchen, from your most familiar memories and experiences, will be the source of strength for you to forge your personal signature.

Do not chase trends blindly; use your own foundation to tell your unique story and captivate the judges. I wish you all a steadfast heart and the triumph of overcoming your own limits!

Thank you for your precious insights. I wish you continued health, tremendous success in your career, and above all, abundant time to gather around the family dining table.

Rising Chefs Challenge is part of Flavors Vietnam 2026. This year's competition is co-organized by Royal Arctika, bringing new culinary experiences while continuing to celebrate Vietnam's vibrant F&B culture.

Applications are open from 12 July to 2 August 2026.

Learn more about the competition here. Apply HERE.Grand Finale

Date: 28 August 2026

Venue: Saigontourist Hospitality College, Ho Chi Minh City