Rising Star Chef Uyen Nguyen of Restaurant Guy Savoy - Biography

Las Vegas, NV

2008

Uyen Nguyen always knew she wanted to pursue a career in food; it was just a matter of timing. Born in Bien Hoa, Vietnam, Nguyen’s family moved to the United States, setting up house in southern California. Despite her culinary inclinations, Nguyen attended the University of California, Irvine and graduated with a bachelor’s degree in International Relations. With the traditional college degree out of the way, she felt the time was right to embark on her culinary career. She packed her bags and moved to Paris to attend Ecole Lenotre. Nguyen excelled in pastry and after receiving her Grand Diplome, she stayed in France and worked at Patisserie Gaulupeau in Versailles.

Nguyen returned to the States and landed a job in the pastry kitchen of Le Cirque in Las Vegas. The heavily French-leaning kitchen was just the right stepping stone for fresh-from-France Nguyen. While at Le Cirque, Nguyen perfected her technique and learned the ins and outs of being a pastry chef in big-volume Vegas. Nguyen then moved down the strip to Fleur de Lys in Mandalay Bay.

But when the offer came, Nguyen couldn’t turn down the opportunity to work with legendary French chef Guy Savoy in his first American restaurant Restaurant Guy Savoy in Caesars Palace. Here, Nguyen puts her classic French training to task, explores modern techniques, and presents her sweet courses with a minimalist and serene beauty that is all her own. It's a style that earned her a 2008 StarChefs.com Rising Stars Award.

Nguyen led a workshop on pastry plating and presentation at the 2008 StarChefs.com International Chefs Congress, held annually in September in New York City.