Tony Nguyen Talks Vietnamese Roots & Fine Dining

In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.

Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country’s most prestigious kitchens.

Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he’s navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring.

What you’ll learn from Chef Tony Nguyen

• 3:14 Early food memories and first encounters with flavor
• 3:54 Growing up Vietnamese in St. Louis and its lasting impact
• 5:21 French culinary influence on Vietnamese traditions
• 7:16 The cooking shows that first inspired his path
• 8:25 What culinary school taught him—beyond technique
• 10:12 Why formal culinary training still holds value today
• 11:09 Working with his mentors and shaping a professional identity
• 12:14 Curating the menu at Crustacean and its signature philosophy
• 15:29 A new dish inspired by San Francisco’s food scene
• 18:56 Why imitation in the kitchen is more than flattery
• 21:23 Culinary lessons from Japan and global travel
• 23:29 How the restaurant industry is shifting—and who’s succeeding
• 25:01 Key traits of restaurants thriving in today’s climate
• 26:07 The kind of restaurant concept he believes the world needs
• 27:31 Behind his 3-month solo culinary sabbatical
• 29:25 His new venture: rethinking snacks with an upcoming chip brand
• 30:54 Tony’s ideal food tour of Los Angeles
• 33:07 His guilty pleasure food confession
• 34:14 The playful ingredients he loves experimenting with
• 35:14 What the kitchen has taught him—about food and about life
• 37:11 His dream culinary collaboration
• 38:41 The worst advice he’s ever received in the restaurant business

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs from Los Angeles

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from the LA region.

Conversation with Chef Nancy Silverton

Inside Los Angeles Food Scene: A Panel Discussion

Conversation with Chef Elizabeth Falkner

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