Chef/Owner, Blackhouse Hospitality Management:
Abigaile (Hermosa Beach, CA)
Wildcraft (Culver City, Los Angeles, CA)
Little Sister (Manhattan Beach, CA)
Dia de Campo (Hermosa Beach, CA)
Wolven Steak & Whisky (Hermosa Beach, CA)
About the Chef
Chef Tin Vuong was born in California to a Chinese family who fled Vietnam during the fall of Saigon. After Chef Tin completed his bachelor’s degree in economics at UCLA, he decided to combine his business skills with his passion for food by enrolling in the California Academy of Culinary Arts in San Francisco. Shortly after graduating, he became the Executive Sous Chef at the St. Regis Hotel and Resort in Monarch Beach, CA. In 2012, Chef Tin moved on from his position as Director of Culinary Operations at Sapphire in Laguna Beach to become the Executive Chef of Abigaile in Hermosa Beach. Since then, he has become the Chief Operator and Chef/Partner of Blackhouse Hospitality Group, which owns five restaurants in Southern California and plans to open three more in Spring & Summer 2015. At Little Sister, Chef Tin puts a modern spin on traditional Vietnamese dishes and is constantly looking for new approaches to old classics.
Little Sister: 1131 Manhattan Avenue, Manhattan Beach, CA
Abigaile: 301 Manhattan Avenue, Hermosa Beach, CA
Dia de Campo: 1238 Hermosa Avenue, Hermosa Beach, CA
Wildcraft: 9725 Culver Boulevard, Culver City, CA 90232
Wolven Steak & Whisky: 117 Pier Avenue, Hermosa Beach, CA
Chef Tin Vuong at Little Sister
Where did you grow up?
San Gabriel Valley in Los Angeles County, California
What did you enjoy eating most as a kid?
At the moment, what is your favorite ingredient and what do you like to make with it?
At any moment… that would be EGGS. Makes everything better!
What kitchen items are important for a home cook to own?
A hand blender. It is super cheap and can do so many things. Most importantly, it saves time.
If your food were music, what music style(s) would it be?
Where are your favorite places to travel for the cuisine?
Vietnam and Hong Kong
If you had not gone the culinary route, what would you have done instead?
Probably being a “suit” doing some sort of financial job. I’d be hating life, but making that paper.
Which chef do you admire most right now?
When you get a chance to dine out, where do you like to go?
For regular daily eats: Chipotle and In-n-Out. I don’t do fancy restaurants that often.
If you had to give up one of the five food groups (Bread & Potatoes; Milk & Dairy; Meat & Fish; Fat & Sugar; Fruits & Vegetables) and could not eat anything from that group for the rest of your life, which one would it be and why?
Bread and potatoes. They just aren’t that interesting!