Hung Nguyen brings an imaginative flair and a ‘guest-first’ attitude to his role as chef and owner of B House Restaurant . 


    A passionate, team-oriented culinary professional, Nguyen has been working in the hospitality industry for more than a decade. After moving to Canada from Vietnam with his family at an early age, he quickly developed a love of cooking and decided to parlay his casual interest into a full-time career.


    Nguyen refined his skills at the International Culinary School at the Art Institute of Vancouver before going onto work in fast-paced kitchens at a number of longstanding Vancouver chains, including The Boathouse, Joey Bentall and Milestones. From 2015 to 2020, He served as the Head Chef at Rogue Kitchen & Wetbar, where he was responsible for managing and mentoring a large culinary team while overseeing seasonal menu development. During this time period, Nguyen has the opportunity to travel to Whistler, Scottsdale and Seattle for research trips with the restaurant’s group’s leadership team in order to expand his culinary knowledge and gain a greater appreciation of the diverse West Coast food scene.


    In 2020, Nguyen took a leap of faith and opened his first solo venture alongside his wife Vy. Working at the helm of B House Restaurant, Nguyen pays homage to his Vietnamese roots with a signature fusion menu that marries Asian flavours and techniques with fresh, locally sourced ingredients for a distinct Pacific Northwest sensibility.


    “No shift is the same when you are working in a restaurant kitchen; every day gives me an opportunity to exercise my creativity and develop new skills,” Nguyen says. “I am constantly learning and growing as a chef and a big part of that is working in a collaborative environment with my amazing team.