Kaori Nguyen, Class of 2025: a culinary journey shaped by creativity and purpose

Alumni KAORI
Today, Kaori Nguyen is shaping a culinary vision that is both personal, creative and purposeful.
Through her entrepreneurial journey, her modern Vietnamese cuisine and her involvement in community-minded initiatives, she represents an alumna whose story inspires far beyond the institute.

A graduate of the Cuisine programme at Le Cordon Bleu Paris in 2025, Kaori Nguyen has turned her passion for food into a genuine professional path. Her time at the institute marked a decisive step in her journey, allowing her to refine her technique in a demanding yet inspiring environment.

“My time at Le Cordon Bleu Paris was an incredibly stimulating experience. It transformed my love of cooking from a hobby into a true passion that I could genuinely see as a career.” She also looks back fondly on taking part in a culinary competition in Dijon centred around œuf en meurette, held in a 16th-century château, a memorable and rewarding experience that even led to an appearance on France TV.

Since completing her studies, Kaori has been building her own culinary world through Nuoc Mami, her catering business dedicated to modern Vietnamese cuisine. Through bespoke events, corporate catering and original menu creation, she showcases food that is fresh, balanced and full of character.

Deeply engaged in the culinary community, she recently also served as a judge for Chefs of Compassion, a fundraising event supporting community programmes in the Bay Area. Built around the idea of creating dishes from accessible ingredients, the initiative reflects her own vision of cooking as something generous, meaningful and rooted in connection.

"My time at Le Cordon Bleu gave me the momentum I needed to follow my passion, grow my business and play an active role in the culinary community.”

Her story is an inspiring one, that of an alumna who sees food as a true language of sharing.