EXECUTIVE CHEF
Trung was born and raised in Atlanta, Georgia, by his parents who are originally from Vietnam. He grew up cooking alongside his mom, helping make their family meals. After going to school for dentistry and feeling like it wasn’t his calling, Trung’s aunt suggested he pursue cooking. The next day, he signed up for culinary school at the esteemed Le Cordon Bleu.
Trung has now been in the industry for 7 years, starting his journey in Charleston, South Carolina, at The Sanctuary Hotel in Kiawah Island. He worked his way up from the banquets department to sous chef. After his time in Charleston, Trung took up work and traveled abroad through England and New Zealand, giving him more inspiration and viewpoints on food. He then joined the Infinity team as a sous chef before being promoted to executive chef!
When he’s not working, Trung loves going to different coffee shops around Nashville with his wife; his favorite coffee beans are Ethiopia Natural and Costa Rica Geisha. He also says pour-over coffee is a must; it takes time to brew but it’s worth the wait.
He also loves visiting different restaurants to keep up with the ever-developing, up-and-coming food trends across the city.