Chef Phong Nguyen has been Head Chef at THE BRIX since 2024, after previously working as Head Chef at QUINCE Saigon.
Raised in France in an Asian family where food was an important part of everyday life, Phong developed his passion from a young age by watching, helping and learning from his mother. 

His approach is simple: stay curious and stay open-minded. He doesn't want to be limited to one cuisine or one way of doing things. He respects every culinary culture and enjoys discovering new techniques, ingredients, traditions and the stories behind them.

Inspiration can come from anywhere, a street food stall, a family meal, a restaurant, a market, television or social media. He believes that every person, place and culture can teach you something.

He enjoys experimenting with ingredients and ideas he doesn't know, not only to create something new, but to understand where it comes from, how it works and why people have been doing it for generations. 

For Phong, there is always something to discover. Every day brings a new ingredient, a new technique, a new story or simply a different way of looking at food. Staying curious and being amazed by what you can learn is what keeps him moving forward.

From the beautiful coast and beaches of Western Australia! 

Jay completed his apprenticeship at the best restaurant in Western Australia at the time Mead's. 

This followed quickly by a move to The World Best Food City: Melbourne! After a few years honing his skills, the world beckoned, and a round-the-world trip awakened a passion for work, food, cultures and travels! Canada, Germany and French Polynesia to name a few. 

He returned to Western Australia as the Head Chef of George St Bistro and Barque, where the allure of Asian ingredients, flavours and cooking techniques only fed the desire to move to Asia and the amazing cuisine of Vietnam with their fun, happy attitude and zest for life! Mekong Merchant welcomed him with open arms! Now for over 12 years first as Executive Chef and then General Manager, Jay has led the helm at this iconic hospitality institution. 

His food celebrates what makes the world a diverse and fantastic place! Great ingredients, bold flavours, the importance of sharing and caring, and time spent with friends and family. Food is so much more than a list of ingredients!

Tsuruhara Shozo, a passionate and talented Japanese chef, was born in Kobe, Japan, and began his culinary journey at the age of 15 under the guidance of esteemed Japanese chefs in Osaka and Tokyo. Even as a teenager, he knew his heart belonged to the world of cuisine. With nearly 20 years of experience in Japanese cuisine, both in Japan and internationally (Singapore, Canada, and Vietnam), Shozo creates innovative dishes that blend traditional Japanese flavors with international influences.
Shozo began his culinary journey beyond Japan's borders with his first stop in Singapore, where he spent five years at one of the city's most renowned restaurants. Afterward, he moved to Canada for a year, working in a diverse international environment. He then traveled to Vietnam and fell deeply in love with the vibrant energy of Ho Chi Minh City. In 2018, he decided to move to Vietnam and embark on a new career path.

In late 2019, Shozo opened FUME - Japanese Modern Cuisine, a Japanese fine-dining restaurant in Ho Chi Minh City. Here he showcases his unique culinary style, blending traditional Japanese cuisine with modern techniques. His dishes reflect his personal experiences and international influences, celebrating seasonal ingredients and regional Japanese specialties carefully sourced from Japan.

Chef Shozo's career is more than just a culinary journey - it's a story of inspiration. His journey, often symbolized by "fire," has seen him inherit the flame of culinary knowledge from previous generations of Japanese chefs. He carries this torch, preserving and sharing its warmth with the world, giving flame to the next generation of culinary talent. Chef Shozo is a respected mentor for young chefs, including our own Sous Chef Tatsuo Sasaki at FUME who has begun participating in a series of Escoffier Young Talent collaborations himself. They met in Canada, where Shozo inspired Tatsuo to start his career as a professional Japanese chef in Vietnam.