Chef’s Corner with Uyen Nguyen of Guy Savoy

Young pastry chef Uyen Nguyen is living every aspiring young chef’s dream of working at a three-Michelin-star Parisian restaurant. Guy Savoy at Ceasars Palace has become one of the highest-ranked restaurants in the culinary hub of Las Vegas. In 2007, Gayot titled Guy Savoy as “The Best New Restaurant in Las Vegas”. 

Guests at Guy Savoy can enjoy a lavish 10-course meal – each plate hand-crafted by expert culinary masters like Nguyen. From Blue Lobster and a sampling of mature cheeses, to decadent dark chocolate delights – Guy Savoy conquers the essence of what food is really all about.

Born in Vietnam, Nguyen moved to Costa Mesa, Orange County, when she was 2-years old. Obtaining a degree in International Relations at UC Irvine, Nguyen did not meet her passion of food until she took part in a 4-month student exchange program in Lyon, France. There she studied (and indulged) in fine cheeses, wines and French pastries.

At Guy Savoy, Chef Nguyen creates sweet, innovative dishes like Watermelon Soup, Lemon-Meringue Tarts, Grapefruit Terrine with Earl Grey Tea Sauce and Chocolate Fondant with Crunchy Praline and Chicory Cream.

journeyPod had a chance to chat with this acclaimed young pastry chef…

How did you get your start in cooking? 

I’ve always had an affinity towards cooking and as a child, was mesmerized by my mom’s culinary techniques.

Have you traveled anywhere that has influenced your flavors and recipes?

I’ve had the opportunity to travel to a number of countries such as France, Spain, England and Viet Nam and I believe that mix of cultural experiences has inspired my personal style of cuisine. 

If you were ever on Iron Chef, what ingredient would you hope would be the themed ingredient for the cooking battle?

Young Coconut

What’s an upcoming trend in cooking?

I believe the lines between sweet and savory will soon blender closer together and the use of certain pastry techniques will be applied to savory dishes and vice versa.  The distinction won’t be so evident creating a new style of cuisine.

What’s your favorite indulgence food?

Ice Cream

Is there anything you won’t eat?

Raw organ meat

What’s the most exotic ingredient you’ve ever used?

Cherimoya

On your night off, where do you go to eat in Las Vegas?

Sette Bello

It’s 2 a.m. … you’re leaving work, where do you head for a cocktail or a bite to eat?

Pho Kim Long

Best advice you can give to a cooking enthusiast?

Passion is the only fuel that runs a kitchen.

Restaurant Guy Savoy (pronounced “Gee Savoy”) is the only one in America where guests can enjoy the savory tastes and flavors of one of France’s most revered chefs – Guy Savoy. Located at Ceasars Palace in Las Vegas, Guy Savoy has received the prestigious two-star Michelin Awards (only three restaurants in Vegas have received a two-star rating from Michelin).

At this hot spot, guest can marvel at architect Jean-Michel Wilmotte’s high ceilings and elegant designs, while the expert Sommelier picks out a nice French Bourdeaux or Champagne from the extensive wine selection.  Folks here can indulge in favorites like the Artichoke and Black Truffle Soup and the Crispy Seabass with delicate Spices. For those with a sweet tooth, make sure to save enough room to pick from a selection of fresh fruit to accompany the marvelous Chocolate Ganache infused with Tonka Beans.

If affordable luxury is on your mind – make sure to check out The “Bites and Bubbles” menu at the bar, where you can snack on smaller plates of Savoy’s “Nuovelle Cuisine”.

Visit our Las Vegas Destination Guide for more tips on great restaurants and nightlife!

2 Responses to “Chef’s Corner with Uyen Nguyen of Guy Savoy”

  1. Chef’s Corner with Uyen Nguyen of Guy Savoy « Luxury Travel Nightlife & Restaurant Reviews Says:

    […] Read on…  […]

  2. nathantravels Says:

    Uyen you rock, her chocolate cakes are just as good as Sacher’s, her young coconut creation is out of this world. I have eaten her desserts many times and thought I have to meet this person, and fortunately I finally did. She was so nice and what I like is that I know she puts her heart and talents to each creation.

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