his family escaped from Vietnam in 1978. They came to rest on one of many islands in Malaysia.
After spending nine months as refugees, they were flown to Norfolk, Virginia by family in America.
At the age of sixteen, Binh was first taught the art of cooking at his father's Chinese restaurant.
Upon graduating from high school, he enrolled with "The American Culinary Federation" and
Graduated in 1992.
As an apprentice, he worked under one of the great chefs of America, Marcel Desournier at The
Trellis Restaurant in Williamsburg in Virginia. Marcel is best known for his creation of the true,
seven layer "Death By Chocolate Cake," and for his involvement as one of the Chairman at "The
Culinary Institute Of America." He has numerous published cookbooks.
After finishing three years as an apprentice, Binh paid for his own education and graduated from
"The Culinary Institute Of America" in Hyde Park, New York with high honors in 1995.
As a recent graduate, Binh furthered his education at "The Hillsboro Club" in Florida; "The
Breakers" in Palm Beach; "The Basin Harbor Club" in Vermont; and "The Williamsburg Inn" in
Virginia.
Binh and his brother Uy had their grand opening for "HannaH's," on Main Street Hyannis, on July
5, 2005. In 2002, he openned his first restaurant at "The Phusion Grille," in Woods Hole, after
working as Executive Chef at "The Roo Bar" in Falmouth, and at "Amari" in Sandwich. So far, he
has contributed to one published cookbook, "Coastal Cooking," but he has ideas for more….
Binh continually fosters his love for Fusion Cooking, a blending of ethnic styles, because America is
a miraculous melting pot of cultures. America thrives on variety and blending, and he feels "this is
one our strongest assets."
"True fusion is America," Binh believes. "There are no rules in cooking, just guidelines." He says,
"Follow your passion, and your gift to others will follow."
