A Q&A WITH TRUNG PHAM
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 before traveling abroad through the UK, Europe, South Asia, and New Zealand broadening his horizons of food and culture.
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 spot is District Coffee. “This place reminds me of New Zealand and Australia,” he says. “They have fantastic sausage rolls as well as a proper flat white coffee.”
He also says pour-over coffee is a must; it takes time to brew but it’s worth the wait. Read more about him below!
What was the first dish you learned to cook?
The infamous beef pho from my mom. This dish is definitely a work of love and labor.
What is your favorite item from the Infinity menu?
There are many excellent options! I would have to choose the shrimp and grits. You can’t go wrong with creamy grits, Creole bacon sauce, and succulent Cajun shrimp. I am a Southern boy through and through.
What’s one ingredient you can’t live without?
MSG seasoning. I believe it gives life to everything! Only at home of course.
What are some of the challenges you face within your position, and how do you overcome them?
Keeping up with the ever-changing food trends and updating our menu every year. I like to go to different restaurants to [stay] up-to-date on the trends.
If you could give one piece of advice when deciding on a wedding menu, what would it be?
Be inclusive and have variety in your menu— a land protein, a sea protein, and a vegetarian option.
What was your most memorable meal, who made it, and why was it memorable?
The sixteen-course Tasting Menu at McGrady’s in Charleston, S.C. by Sean Brock. The meal covered all of our senses and imagery as well.
What’s your favorite part about your job?
Training and teaching techniques to my brigade, as well as hearing and seeing our happy guests.
What kind of catering trends are you seeing?
Charcuterie and cheese boards are popping back up, as well as cultural culinary experiences.
