At just 26 years old, Duy Nguyen, the unassuming chef and co-owner of Little Bear, has achieved what many chefs only dream of – a MICHELIN Young Chef Award. This prestigious accolade, never claimed by anyone under 26 worldwide, is complemented by Little Bear’s MICHELIN Selected distinction. So, only six months since opening, Little Bear has secured two MICHELIN awards, a testament to its cultured culinary offerings, and its good-times atmosphere.

Little Bear, nestled in Thao Dien, is helmed by Duy Nguyen and Truong Hiep, two of Ho Chi Minh City’s most promising young chefs. The restaurant offers a breezy atmosphere with outdoor seating, featuring a mix of five-course set meals and à la carte options, alongside a curated selection of natural and low-intervention wines.

So, in the after-glow of the MICHELIN Awards 2024, we caught up with Duy Nguyen to learn more about his culinary journey and philosophy.

OK, first of all, was your nickname really Little Bear because you don’t look like a little bear?

Haha. Well, when I was just 20, our sous chef, Rachael, gave me the nickname ‘Little Bear,’ probably because I was a young, energetic whirlwind in the kitchen!

What are your career milestones so far, and which mentors have meant the most to you?

Without a doubt, opening Little Bear stands as the most significant accomplishment of my career thus far. Among the many individuals who have guided and inspired me on this journey, Chef Seth Wells, who I worked with at Rose’s Luxury, a fun, laid-back spot in Washington that took its food seriously, has been an extraordinary mentor.

How did you feel upon this prestigious recognition from MICHELIN? And do you get told in advance or was it a total surprise?

I feel incredibly honored, but this award is a team effort. My team is amazing, and I couldn’t have done it without them. Honestly, I was completely surprised. And it’s a cliche to give the credit to the team, but it’s true.

This award is a major inspiration for young chefs in Vietnam. What advice would you give to aspiring talents who look up to you?

I still consider myself a young chef and a lifelong learner in the kitchen, always. My only advice is just being humble, open minded and keep learning.

Little Bear Co-founder Long seems to have a midas touch with MICHELIN. What energy does he bring to Little Bear? And have you tried Gia and Seroja, his two MICHELIN-starred restaurants, and what do you think of them?

Honestly? Long was the mastermind behind Little Bear. While he didn’t cook every dish or greet every guest, his influence was felt throughout the restaurant. He built a strong management team, teaching them how to lead and inspire others. Long also connected us to the wider world of food, introducing us to new ideas and techniques. Without his guidance and support, Little Bear would just be another restaurant. 

I’ve dined at Gia, and it’s truly exceptional, one of Vietnam’s finest.

As a young and innovative chef, how would you describe your overall culinary philosophy?

I’m more of a product of my environment than a philosopher of food. My approach is simple: I’m inspired by what surrounds me, and I strive to showcase the best of local ingredients.

Little Bear’s menu concept seems intriguing. Can you walk us through the inspiration behind it?

Vietnamese cuisine is the foundation of everything we do at Little Bear. Chef Hiep and I are constantly inspired by our childhood memories and the vibrant flavors of the local wet market or quán nhậu. We aim to capture the essence of home cooking, but with a modern twist. It’s about reinterpreting traditional tastes for a new generation.

Hiep and I always want to work with local products and use the techniques that we learnt to create something tasty, joyful and can pair with wine. Our menu is straightforward: set menus and a la carte options divided into small, medium, and large plates, followed by desserts.

With Vietnam’s culinary scene gaining recognition, what are some exciting trends you see emerging?

It’s fantastic to see a growing appreciation for our local ingredients and flavors. There’s a real movement towards sustainability and supporting local farmers.

Finally, if you could invite 3 famous people from around the world to Little Bear to enjoy your dishes, who would you invite?

I’d love to host Chef Nick Curtola from The Four Horsemen. His innovative approach to Italian cuisine is truly inspiring. Chef Jeremy Chan from Ikoyi is another culinary genius whose use of African ingredients is groundbreaking. And for a completely different perspective, I’d invite rapper Larry June. Music and food are deeply intertwined, and I’m curious to see how he would react to our dishes…