Sushi is the perfect specialty for an extroverted chef.
Creating and serving colorful platters of rolls, seared fish, fresh vegetables and other treats to an adoring crowd — that’s right up chef Hung Nguyen’s alley.
Instead of toiling back in the kitchen, his work as a private sushi chef puts Nguyen front and center, as much a part of the occasion as his celebration-ready plates of sushi, sashimi or any kind of dish his hosts want, according to the chef.
“I do a modern, neo-style sushi that’s a mixture of different cuisines,” said Nguyen, who is from Abbeville and worked as a sushi chef at Tsunami for almost 20 years. “I’m not just slapping the fish on a plate. I’ll add oranges, strawberries, kiwi. I also do edamame, my version of bang bang shrimp, gyoza, beef carpaccio, fried rice, lo mein — I tell my clients, anything I can do for you, it’s not a problem at all. My business model is to make sure my clients don’t do anything but sit back.”…