PAVING THE WAY FOR VIETNAMESE CAJUN
CHEF TRONG NGUYEN | BIO
As one of the most diverse cities in America, it's no surprise that Houston, TX is the birthplace of Vietnamese Cajun cuisine. It’s within this melting pot of cultures that Chef Trong Nguyen became Chef and Owner at Crawfish & Noodles, serving up signature dishes from both cuisines, influenced by his grandmother's cooking in Vietnam before he immigrated to the U.S.
Chef Trong keeps food and flavour true to his family and heritage first and foremost. He cooks the way he likes to eat, and he cooks from the heart - sharing what’s best for his family and friends, in turn with the community in Houston and beyond.
Chef Trong’s son and business partner, Cory Nguyen, is well-versed in the values and flavours Crawfish & Noodles was founded on. A graduate from the University of Houston Hilton Program for Restaurant Management, he’s been working in the family restaurant since he was 13 years old, cooking for 7 of those years now. As a second-generation pioneer of Viet-Cajun cuisine, Chef Cory continues to draw inspiration from his family’s past in creating what’s new and next-to-come.
A chef of many responsibilities, Cory additionally handles and coordinates all media requests for the business and is leading the charge of opening and running their second restaurant, Crawfish & Noodles Airline, within the up-and-coming restaurant retail redevelopment at the Houston Farmers Market.
CHEF TRONG NGUYEN | QUOTE & COOKING TIPS
“Fresh, fresh, fresh”
Viet-Cajun Cooking Tips:
- Quality & freshness is essential.
- Attention to detail during prep, clean your seafood thoroughly.
- A good, sensitive palate to taste.
- Quality of herbs are important, use fresh ones for aromatics and flavour.
- More doesn't always mean better when it comes to seasoning, there MUST be balance.