After graduating from Yale University and training at some of the best restaurants in Hong Kong, Chicago, and Bangkok, Peter Cuong Franklin moved back to his motherland with one goal – to make Vietnamese cuisine the newest contender on the fine dining scene.

Up till less than a decade ago, foreigners in Vietnam were not allowed to own private enterprises. This meant owning a restaurant or bar in Saigon was quite the feat which necessitated meandering through grey areas of government rules, regulation and red tape.

Please CLICK NOW AND SAVE TEN LIVES!  Reopening finally is beginning in HCMC, but many of its residents, our neighbors, are still struggling to find enough to eat. Join hands with AmCham CARES, support those in need, and be inspired with Recipes for Revival from ten of Vietnam's top tastemakers!!