Chef Hung Le, of San Francisco’s Three Seasons, first learned about the need for a pure, organic approach to food preparation when, as a child, he witnessed his mother and grand mother artfully prepare the family dinner in his native Viet Nam. Hung would watch in awe. As both women hand-picked fresh vegetables and herbs and carefully inspected grains of rice to ensure their quality. But despite his fascination and respect for the culinary world, he never considered a career in food until after working as an entrepreneur, he realized that he spent all his free time in the kitchen, experimenting with innovative approaches to traditional Asian cuisines.
Despite his lack for formal training, but armed with an unshakable Passion for cooking, Hung’s first foray into the culinary world was an instant success with both critics and the public at large when he opened his first restaurant in San Francisco. Having built a loyal following with his distinct culinary style, Hung opened a second Three Seasons in Palo Alto two years later, which has also garnered glowing reviews amid maximum-capacity reservations.
