Jason Huynh

From an early age, Jason has always been drawn to the resourceful creativity of cooking, having spent a lot of time as a child working in his Grandmother’s restaurant, in Vietnam.

Over the years, he fell in love with hospitality, continued his studies in Australia and slowly garnered experiences in French and Italian inspired cuisines, as well as the farm to table movement. At Acre Farm and Eatery in Sydney, Jason spent two and a half years innovating with fresh, seasonal produce, learning how to make the most of every ingredient and minimize waste. His vegetable-centric expertise led him into the plant-based dining scene, where he now tinkers with famed vegan restaurateur Matthew Kenney’s recipes as Alibi Bar and Kitchen’s Chef de partie.