Shaped by French tradition and inspired by Asian vibrancy, Chef Phong Nguyen has forged a style that bridges cultures and seasons. As Head Chef of The Brix, he brings MediterrAsian cuisine to life in a wood-fired kitchen, crafting dishes that are refined yet communal, sophisticated yet deeply soulful.
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For Chef Phong Nguyen, food has always been more than flavour - it has been memory, family, and a language of belonging. Raised in France, he grew up in a household where meals were expressions of care and tradition. His earliest lessons came from his mother’s cooking, which revealed to him how ingredients, treated with respect, could tell a story that lingers long after the plate is cleared.
His professional path began in the north of France, where he worked alongside Alexandre Gauthier and William Elliot, two chefs celebrated for their creativity and precision. Under their guidance, Phong absorbed the rigour of French gastronomy: the discipline of technique, the clarity of flavour, and the art of restraint. At La Factory in Montpellier, an early pioneer of the industrial-style restaurant, he discovered the power of innovation, learning how to push boundaries without losing sight of authenticity.
In 2019, Vietnam became both a new chapter and a return to his roots. Joining Quince Saigon with Executive Chef Julien Perraudin, Phong helped shape a dining experience that blended Mediterranean flair with Asian vitality. Their collaboration earned Quince recognition as Vietnam’s Best Restaurant and Bar in 2020 and 2021, establishing it as a defining name in the city’s culinary landscape. Phong’s menus stood out for their seasonal honesty and their ability to speak to an international audience while honouring local nuance.
Today, at The Brix, he carries this philosophy forward. His MediterrAsian menu, brought to life through the primal element of fire, reflects his dual heritage and global experience. Premium ingredients are kissed by smoke, elevated with French finesse, and enlivened with Asian spices - crafted for sharing, designed to spark connection around the table.
For Phong Nguyen, cuisine is not only about taste but about atmosphere - the warmth of conversation, the intimacy of flavour, and the memory of a meal enjoyed together. It is an art of balance: between cultures, between refinement and generosity, between fire and season. At The Brix, he continues to write this story, inviting each guest to taste not just a dish, but a moment shaped by heritage, passion, and flame.