Today we’d like to introduce you to Gary Nguyen.
Hi Gary, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Chef Gary, a Los Angeles native, has been cooking since he was 17. He got his start studying Culinary Arts at Los Angeles Trade-Tech, and not long after found himself diving headfirst into the fast-paced world of fine dining. He worked his way up at Melisse in Santa Monica, eventually becoming sous chef at the Michelin-starred restaurant.
Looking to push his creativity even further, Gary headed to Australia for a stage at Attica, ranked the 27th best restaurant in the world at the time. Which is where he met his wife. After that experience, he launched his own pop-up restaurant and began experimenting with different concepts. Back in LA, Gary poured his energy into everything from a modern Vietnamese fast food spot to an upscale tapas bar.
His drive and curiosity didn’t go unnoticed—he became the youngest sous chef working in a Michelin-starred kitchen in Los Angeles and was named one of Zagat’s “30 Under 30” in 2016 at just 26 years old. Fast forward to 2025 he has been running a private dining & event company with his wife Grace.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
One of the biggest challenges on the entrepreneurial journey is how lonely the road can feel. Often I’m left to figure things out and troubleshoot on my own. On top of that comes the uncertainty of income, the stress of wearing every hat, and the fatigue of making constant decisions with no safety net. Balancing the never-ending demands of the business with family, health, and personal time is another uphill battle
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
As a private chef, I find joy in creating culinary experiences that are deeply personal—sometimes drawing from my own memories, and other times from the treasured moments of my clients
I infuse my food with the memories I’ve collected from my travels around the globe, the people I’ve shared those journeys with, and even the flavors that shaped me in childhood. The places I visit spark my creativity, and I love bringing those experiences back home to Southern California to share with my clients.. I aim to craft opportunities to reminisce, where each bite can transport guests into a meaningful story or memory. Hospitality is at the core of what I do, and I think about the entire dining experience—how my guests feel from the moment they’re welcomed to the table until they set down their dessert forks.
How can people work with you, collaborate with you or support you?
Simply reach out via website
Noshtogether.com or our Instagram deargracela
Pricing:
- 800
- 1,000
- 1,500
- 2,500
- More
Contact Info:
- Website: https://Noshtogether.com
- Instagram: Deargracela
Image Credits
Jp and Hannah park
