Patrick Nguyễn wanted to be a perfumer. He studied chemistry and biology before deciding that flavour was better expressed on a plate than in a bottle. He trained in Lyon, cooked at Fulgurances l'Entrepôt in Paris, did residencies from Brussels to Sète — and built a reputation as one of the most inventive nomadic chefs working in Europe today.
His cooking is hard to categorise. Vietnamese roots, French technique, references that span Beirut, Tokyo, Mexico City, and everywhere in between. A bánh mì with falafel and boudin noir. A phô paying homage to Bocuse. Lamb curry served with tacos. It shouldn't work. It always does.
