At only 23, Chef Nguyen Quoc Trung represents a new generation of Vietnamese culinary talent defined by discipline, curiosity and steady progression. As Event Specialist and R&D Chef at PRIME – Steak Boutique and Chill, he brings together technical focus, creative development and a growing understanding of contemporary steakhouse dining.
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His professional journey began at PRIME in 2021, when he joined the restaurant as a kitchen assistant. Rather than advancing through shortcuts, he developed his skills through daily service, moving across multiple stations and learning the foundations of food preparation, quality control and kitchen organisation. Over time, he became increasingly involved in dry-aged steak production and the demanding rhythm of peak operations.
Growing alongside PRIME has shaped both his technical ability and his culinary perspective. The restaurant introduced him to premium ingredients, open-fire cooking and a style of dining that values craftsmanship as much as presentation. This environment gave him the confidence to experiment while reinforcing the importance of consistency, restraint and precision.
Now serving as Event Specialist and R&D Chef, Trung leads the development of seasonal menus, product innovation and collaborative dining experiences. His role also extends to event planning, catering operations and the execution of large-scale culinary programmes. He has contributed to productions and private events including Chị Đẹp Đạp Gió Rẽ Sóng, Anh Trai Vượt Ngàn Chông Gai and Friends of Google, experiences that strengthened his ability to perform under pressure without compromising quality.
His creative work reflects an interest in bringing different culinary languages into conversation. Scallop Kombujime combines Japanese technique with corn, ’nduja, dashi and Parmesan cream. His Wagyu “Phở” reinterprets a Vietnamese classic through black rice fermented sauce, beef stock and caviar, while the “Cừu Mỡ Chài” Lollipop transforms a familiar grilled lamb preparation into a more contemporary expression.
Like Chef Victor Ho’s profile, Trung’s story is grounded in patience, discipline and the belief that skill is built through experience. For him, memorable food begins with technique but ultimately depends on emotion. Every dish should tell a story, and every event should leave a lasting impression.
His career is still at an early stage, yet its direction is already clear: thoughtful, ambitious and shaped by a commitment to continuous growth.