Chef Peter Cuong Franklin is a trailblazer in modern Vietnamese and Asian cuisine.

Trained at Le Cordon Bleu and top kitchens like Caprice in Hong Kong and Alinea in Chicago, his culinary approach blends tradition with innovation. Inspired by his mother’s humble noodle shop in Vietnam, what Cuong Franklin refers to as "Moi cuisine", or "new Vietnamese", reflects a modern Vietnam that embraces its heritage while pushing culinary boundaries.

His restaurant is are celebrated for its fresh, street food-inspired dishes. A mentor and advocate for young talent, Cuong Franklin is a prominent figure in Vietnam's gastronomic scene.