Born in Saigon, Vietnam, Chef Hung Huynh started his culinary expedition at his family’s Asian restaurant in Massachusetts at age 10. As a high school student, he was already cooking at a prestigious luxury hotel. Working at the Ritz Carlton in San Juan, Puerto Rico finally enabled him to fund his study at the Culinary Institute of America (CIA). After graduation, he worked at some of Manhattan’s top kitchens, including Lespinasse under the legendary Christian Delourvier and Thomas Keller’s Per Se. In 2007 he was the winner of the Bravo TV show “Top Chef,” outshining 15 outstanding chefs from around the country. Chef Huynh was then on his way to celebrity-chef stardom, traveling globally to cultivate his knowledge of different cuisines and cultures, becoming the Executive Chef of CATCH in Meatpacking District, and opening more restaurants both inside and outside the country. In 2015, he left behind the successful empire to pursue other passions and goals, including producing HungSauce, a highly anticipated line of sauces and seasonings handmade to preserve the integrity of each batch.