Duy Nguyen's On Becoming A MICHELIN Young Chef At The Age Of 26

Duy Nguyen is currently the Head Chef at Little Bear, a popular dining spot for those who enjoy contemporary cuisine. At the recent MICHELIN GUIDE 2024 awards ceremony, Duy was presented with the "Young Chef Award" category.

At the same time, Little Bear, the restaurant he co-founded with his partner, was listed in the “MICHELIN Selected” category, an accolade bestowed by MICHELIN experts.

When I first sat down with Duy, my curiosity got the better of me, and I immediately asked, "How old are you?" His response took me by surprise. Born in 1998, he had just turned 26, making him the youngest chef to ever receive the MICHELIN Young Chef Award, which was launched just in 2020.

Duy's achievement is noteworthy not only for his age but also for the swift success of his restaurant, Little Bear. Within just six months of its establishment at the end of 2023, the restaurant secured two MICHELIN awards—one for Duy and one for Little Bear.

How did you feel when you received the “Young Chef Award”?

I attended the award ceremony with no expectations, so I was quite surprised when my name was called. From the moment I stepped on stage to receive the award until I returned home, I was still shaking. I am deeply grateful to MICHELIN for recognizing my efforts and bestowing this title on me.

How has the MICHELIN recognition impacted your daily operations at the restaurant?

My daily routine hasn't changed much, except for the restaurant gaining more recognition. Some customers have mentioned they came to experience Little Bear after seeing it in the MICHELIN Guide, which brings me great joy.

I doubt I could have achieved this much alone, which is why I consider this recognition a "Young Team Award." The staff at Little Bear, many of whom are young, born between 2001 and 2004, have been very supportive and essential to our success.

As for my own role, I'm not entirely sure what MICHELIN's evaluation criteria are. My focus has always been on setting and maintaining high standards for the restaurant.

For example, consistency in the taste of our dishes is crucial. I sample each meal before it is served. Furthermore, attention to detail in customer service is critical, from greeting guests to organizing seating. We ensure that dishes are always served hot by timing their delivery to coincide with clients' returns to their seats.

One of the award criteria is that the chef's dishes reflect their personal identity. What is your culinary identity?

My culinary identity is most likely defined by my concentration on using locally sourced foods. Except for butter and milk, which we import, we use 90% fresh, locally produced ingredients. The idea for our cuisine also comes from Vietnam.

Imported ingredients do not need to be elaborately prepared to taste excellent, while traditional Vietnamese ingredients must be handled richly. That's probably my identity...

MICHELIN describes your dishes as inspired by childhood memories. Can you share more about this?

I grew up in Vietnam, so I'm very familiar with the local cuisine. My childhood was filled with street foods like bánh bò and phá lấu, which are also featured on our menu.

After moving to the US, I learned various cooking techniques and recipes, which I now mix into these traditional elements in creative ways.

For instance, instead of steaming bánh bò, I grill it over charcoal and serve it with a sauce made from egg yolks. The sauce was inspired by my love of egg coffee, which I found in Hanoi.

MICHELIN also praised your leadership skills, describing you as calm and cheerful. Do you agree with this assessment?

I agree with being described as… cheerful. However, I hesitate to call myself a great leader. This is my first time running a restaurant. I am still learning and making mistakes.

In real life, I am a cheerful person, and I aim to bring that same positive energy to the workplace. I strive to create a comfortable and pleasant environment for my team, much like a family. However, when it comes to work, we all recognize the value of maintaining a professional attitude and respecting each other.

If maintaining a cheerful atmosphere still ensures that we work well together and stay serious when necessary, I will continue with this approach.

Where does your creative inspiration come from?

Most of my inspiration comes from the market, where I come across unusual ingredients such as pink guava. When I first saw such a strange fruit, I knew right once that I had to try it.

I often imagine how different foods could combine, such as pink guava with cassava cakes, comparable to the apple pies I ate in the United States.

In your opinion, what is the most important factor in creating a delicious dish?

First and foremost, the chef must love the dish. It's not enough for me to like it; my team must also enjoy it. Every time we create a new dish, the team tastes it together and provides feedback. If we find it delicious, we can confidently present it to our customers.

Additionally, the freshness of the ingredients is crucial. No matter how excellent the recipe or preparation method, if the ingredients aren't fresh, the dish won't be delicious.

Before ending our conversation, Duy asked me, "If I say I believe Little Bear will get a MICHELIN star in the future, is that too arrogant?" I don't remember my exact reaction, but I do remember the excitement in his eyes.

No one can predict the future, just as Duy didn't foresee returning to Vietnam or becoming a chef after living abroad for many years. However, I believe that with dedication and consistency, everyone can achieve their goals.

Translated by Thúy An