Today we’d like to introduce you to Kenny Nguyen.
Kenny, we appreciate you taking the time to share your story with us today. Where does your story begin?
My first time cooking was of course with my grandmother who lived with me, making ramen late night watching action films. after high school I dropped out of college and enrolled into culinary school at the Art Institute of Atlanta that doesn’t exist anymore. I got my first real kitchen job as a fry cook and bus boy at my local Ruby Tuesday. After a few odd kitchen gigs from food trucks to small stints at restaurants I landed at Seabear oyster bar where I work for over 4 years where I eventually became a sous chef and met other likeminded creatives and formed a pop up group called The Side Hustle a long side Puma Yu’s Owners Ally Smith and Pete Amadhanirundr. I then moved to New York and worked at several places including Greenpoint Fish & Lobster and The Riddler. during the pandemic I moved home to Georgia and took a job at the Ritz Carlton until eventually being asked to take over as the executive head chef of The Expat where I was asked to compete on Top Chef season 21 and planned to open up Pretty Boy
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
smooth is no the word I would use to get here where I am, but it was fun. lots of amazing people along the way, chefs, mentors and friends. from cooking in beer closets to 100 degree food trucks to wind storm freezing parking lots. a few dust ups with the law and a few cities inbetween. There’s nothing about this journey that’s easy buts that’s probably why we all love it at the end of the day. Opening up Pretty Boy took almost 3 years, 3 different buildings and one of my knees to finally get us where we are now.
Can you tell our readers more about what you do and what you think sets you apart from others?
So I’ve been cooking for over 15 years now and it’s been the love of my life since I was a kid kicking it with my grandma cooking dinner with my family. I started really seeing how far I could take this once I began doing pop ups in Athens and seeing the popularity we were gaining and the notoriety. I wouldn’t say I really specialize in it but I love Vietnamese food and I love Southeast Asian culture. I am most proud of being able to represent my culture and my family in my cooking at Pretty Boy which was named after my nickname from my grandmother. I don’t know what sets me apart from others really but I love this job and I love having fun with it. My mother would say I play too much or as she would say “Ham Chơi”
What matters most to you? Why?
I think what matters most to me is bringing joy to the people I’m cooking for and to the people I’m cooking with. making sure my staff is happy and proud of their work is something I bust my ass to do everyday.
Contact Info:
- Website: https://www.prettyboyathens.com
- Instagram: prettyboyathens & kungphukenny
Image Credits
Kempt, Forest Dynes
