Current role
Executive Chef & Co-Owner
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Qwestrum — Career Profile (Example journey)
David Nguyen
Executive Chef & Co-Owner | Hospitality & Food | Melbourne, Australia
Current roleExecutive Chef & Co-Owner
Education(2005)
Short bio
My mother taught me to cook in a two-room apartment in Hanoi. Now I cook for people who pay $300 a plate — but the recipes are still hers.
Biography
I arrived in Australia with $400 and a recipe book. Street markets, dishwashing, catering gigs, and relentless cooking practice got me to where I am today.
Career milestones
Street Food Vendor2005 - 2010
Self-employed, Melbourne Markets — First Job
Context
I sold bánh mì from a cart at weekend markets. English was basic, cash was tight, but the food brought people back every week.
Challenges
Tried to scale too fast without systems. Lost money on a second cart.
Learnings
Perfect one thing before multiplying it.
Outcome
Built a loyal customer base and saved enough to lease a kitchen.
Advice
Your first customers are your best investors. Keep them happy.
Skills
Food Preparation, Customer Service, Cash Flow Management
Sous Chef2010 - 2016
The Richmond Kitchen — Career Switch
Context
A restaurant owner tried my food at the market and offered me a trial shift. I worked as a dishwasher first, then prep cook, then sous chef.
Challenges
Kitchen culture was brutal. I witnessed and experienced a lot of workplace bullying.
Learnings
The skill was worth learning there; the culture was not worth staying for long.
Outcome
Left with professional kitchen skills, a strong network, and resolve to build a different culture.
Advice
Learn what you need, then build the environment you wished existed.
Skills
Fine Dining Technique, Menu Development, Team Leadership
Biography-focused profile
David Nguyen
Executive Chef & Co-Owner | Hospitality & Food | Melbourne, Australia
Executive Chef
Arts & Entertainment | 19 years experience
Education
(2005)
Short bio
My mother taught me to cook in a two-room apartment in Hanoi. Now I cook for people who pay $300 a plate — but the recipes are still hers.
Biography
I arrived in Australia with $400 and a recipe book. Street markets, dishwashing, catering gigs, and relentless cooking practice got me to where I am today.
Journey overview
2005 - 2010 | Street Food Vendor
Duration: 5 years
I sold bánh mì from a cart at weekend markets. English was basic, cash was tight, but the food brought people back every week.
2010 - 2016 | Sous Chef
Duration: 6 years
A restaurant owner tried my food at the market and offered me a trial shift. I worked as a dishwasher first, then prep cook, then sous chef.