Born in a Vietnamese refugee camp in Malaysia, Pham began cooking for his brother after moving to California while his parents worked to provide for the family. The James Beard Award semi-finalist graduated from the California Culinary Academy before working in restaurants in San Francisco and eventually opening his own restaurant in Salt Lake City. Named one of Food and Wine's Best New Chefs in 2011, Viet’s international background impacted his culinary style, and his eclectic and global perspective shines in his dishes. Viet is an avid outdoorsman, lover of nature and a leader in the foraging food movement.
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