Coming in from Sydney to open Luke Nguyen’s first venture in Hong Kong, Moi Moi By Luke Nguyen, this isn’t Micheal Nguyen’s first rodeo with the Australia-born Vietnamese celebrity chef. Previously Head Chef of the highly acclaimed Red Lantern Crown Street and a Chef at Red Lantern Riley Street even before that, Micheal has worked on perfecting his execution of elevated street food recipes for years under Luke’s guidance. Starting off as a mere apprentice in the award-winning Red Lantern kitchen in 2009, and climbing his way up the culinary ladder over 4 years to become the Head Chef, he brings invaluable knowledge of the operations behind a successful modern Vietnamese concept in a fast-evolving international dining scene.

After his tenure at Red Lantern restaurants, he went on to try his hand at dumplings as the Head Chef of the dumpling restaurant at The Argyle. This was when Micheal joined forces with another one of Australia’s top chefs,  Saké’s Executive Chef Shaun Presland, to create a menu of delicious Asian street eats. Always looking to expand his culinary range of expertise, Micheal took up a role at The Butchers Block thereafter, honing his skill in meat cooking techniques. Now, he re-joins with Luke Nguyen in Hong Kong to lead the modern Vietnamese kitchen of Moi Moi By Luke Nguyen, a joint venture between Luke and ZS Hospitality Group.