CONTEMPORARY
NEW AMERICAN CUISINE

Chef Michael Chuong's journey from fleeing Communist Vietnam at age 15 with his family, using gold to secure his passage to the South Seas, and eventually arriving in New Orleans via Singapore, laid the foundation for his culinary career that blends his Vietnamese heritage with Western and European cuisines. His early memories of cooking traditional Vietnamese and Chinese dishes with his mother, combined with his exposure to French and American cuisines in the United States, influenced his unique approach to cooking. Chuong’s culinary skills were honed in the kitchens of New Orleans, from part-time jobs to becoming Chef de Cuisine at Le Continent, where he was recognized for his finesse and creativity.

Chuong's professional journey included pivotal roles at Delargo, where he crafted a French-American menu, and the Fairmont Hotel’s Zazerac, elevating it to one of New Orleans' top restaurants. His tenure as Executive Chef and Operations Manager at the City Energy Club presented significant challenges but also opportunities for growth. Declining international offers to stay closer to his growing family, Chuong moved to North Carolina in 1997 to become the Executive Chef at Prestonwood Country Club, where he continued to blend Eastern flavors with American fine dining, supported by Ann Goodnight's vision.

The highlight of Chuong’s career came with the partnership and opening of his own restaurant, ăn, in 2006, showcasing a Southeast Asian-inspired cuisine that has become a destination in the Triangle. Following the success of ăn, Chuong opened Elements in 2012, promising a menu that caters to local tastes while continuing to draw from his rich culinary background and community engagement, signaling his ongoing commitment to excellence and innovation in the culinary arts.