Growing up in the San Gabriel Valley, Chef Tin developed an affinity for worldwide flavors at an early age. Tin graduated from UCLA with a degree in Economics, and after dabbling in finance and an array of other industries, he traded excel sheets for baking sheets and enrolled in the California Academy of Culinary Arts.

His culinary career has taken him around the world and with internships and culinary positions with an array of restaurants and hotels. Tin served as the Executive Sous Chef at the acclaimed St. Regis Hotel and Resort in Monarch Beach, CA. During his five years with the resort, Tin worked in various capacities, ultimately as the executive sous chef in charge of eight chefs and four restaurants, and he helped build the team and culinary operations from the opening of the resort in 2001.

Prior to joining Abigaile, Tin served as Director of Culinary Operations at Sapphire in Laguna Beach where he oversaw all culinary needs for the restaurant, its adjacent gourmet shop, offsite caterings and five private culinary schools.

What tasting will you be serving? Why do you think this tasting paves the next wave of food trends?

I’ll be serving a Prawn Dumpling & Fresh Egg Noodle with caramelized duck, pork confit, salted cabbage, bean sprouts, mushroom X.O. and celery leaf. Cooking authentically with an emphasis on cultural backgrounds is what is, and always will be important.

What does the future of Asian food look like?

Home cooking or street food.

What does celebrating 10 lucky years of LUCKYRICE mean to you? 

The LUCKYRICE community is a great way to share stories with other Asian-American chefs.


Join Chef Vuong and his Little Sister team at our 10th year celebration LUCKYRICE Night Market of the Future on May 30h, 2019.