Tony Nguyen Bio
Chef Tony Nguyen has returned to his roots in St. Louis, Missouri, to serve as the chef and owner of snō. Encouraged to pursue gastronomy, Tony aced the entrance exam for the Culinary Institute of America and graduated at the top of his class from the nation's top cooking school. During his school years, Tony interned with some of the world's masters of cuisine, including Edward Leonard and Lou Rook of Annie Gunns at the James Beard House in New York City. Tony also apprenticed under a seasoned sushi chef at the Ritz-Carlton in St. Louis. For eight years, Tony was the executive chef for Crustacean, an Asian fusion restaurant in Beverly Hills, California. He has worked as the private chef for Netflix's CEO, Reed Hastings, and Record Producer, LA Reid. He has appeared on Food Network's Beat Bobby Flay, Guys Grocery Games, Bravo's Recipe for Deception. Tony has worked in kitchens across the U.S., including Da Lat Rose in Beverly Hills, Rick Moonen's RM Seafood, and Bluestem, a James Beard award-winning restaurant in Kansas City. Some notable stages include L'atelier de Joel Robuchon, Hubert Keller Restaurants, The Westchester Country Club with Certified Master Chef Edward Leonard, and Franklin Becker of Abe& Arthurs. Throughout his intense education and hands-on experience, Tony methodically developed his own signature cuisine, which can be described as modern, inspired, and tailored. Tony gets his inspiration from traveling, music, and the chefs he has worked with, but the one constant is that there is always an Asian influence. Tony was born to cook and to this day says that the cuisine of his Vietnamese-born mother, Tuyet, is the best he's ever tasted. Tony is paying tribute to his mother by naming snō after her: Tuyet translates to "snow" in Vietnamese.
Jessica Nguyen Bio
Jessica Nguyen is the chef and co-owner at snō. Jessica began her career in the hospitality industry nearly 20 years ago, where she bartended for eight years at high end hotels and restaurants. Jessica learned mixology from world renowned mixologist, Tony Abou-Ganim, and it was then that she fell in love with craft and classic cocktails. Jessica went back to school for Culinary Arts at Orange Coast College in Costa Mesa, California, knowing her true passion is the heart of the restaurant, the kitchen. Jessica was bartending at AnQi during Culinary school, which is where she met her now husband and business partner, Chef Tony Nguyen. Along with her experience as chef and co-owner of snō, Chef Jessica has worked at several restaurants such as Pizzeria Mozza with Nancy Silverton, Michelin star Chef Jean-Georges Beverly Hills at the Waldorf Astoria in Beverly Hills, Bluegold (California coastal cuisine) that captured her love for seafood and Chef Tin Vuongs Little Sister-LSXO (a speak-easy Vietnamese restaurant inside Bluegold) where she learned the art of Vietnamese cuisine. During the pandemic, Chef Jessica opened her own catering company, Fancy Toast, where she partnered with Rolls-Royce Motor Cars and worked as a Private Chef to high profile clients and A-List celebrities. Jessica also decided to go back to school during this time to study Marine Science where she invested her time studying Ichthyology, the branch of zoology devoted to the study of fish. She’s been able to work with hatcheries to learn more about seafood and expand her creativity in the kitchen, while also being devoted to helping the planet. Chef Jessica fuses the world of culinary and Marine Science together and brings her expertise to the ethical and ecological sustainable seafood program at snō.