FOOD PATRONUS | I’d be chicken—versatile, approachable, and something everyone can connect with. Chicken fits into dishes from all over the world, whether it’s the centerpiece of a meal or playing a subtle role that makes everything else shine. It’s adaptable, able to take on bold flavors or keep things simple, depending on what’s needed. I see myself the same way—flexible and ready to thrive in any situation, whether it’s leading the team or quietly supporting others. Chicken might seem humble, but it has so much potential, and that’s exactly how I approach what I do.

EARLY DAYS | Born and raised in Chicago to Cambodian parents who immigrated during the Vietnam War, I grew up navigating two distinct cultural worlds. Though my early years were marked by attempts to assimilate through humor and being the "class clown," I later learned to embrace my heritage while maintaining an American identity. My first exposure to hospitality came from my parents, who, despite modest means, were very gracious hosts. They taught me that true hospitality transcends material abundance - it's about creating meaningful connections through shared moments and ensuring no guest ever leaves hungry.

EDUCATION | I earned my degree in Hospitality and Tourism Management from Roosevelt University in downtown Chicago, where being surrounded by the city's vibrant food scene ignited my passion for the industry. Through my mentors, I learned an essential truth about hospitality - whether guests spend $10 or $100, they've chosen our establishment over countless others. My mission is to ensure every person who walks through our doors feels that choice was worthwhile.

BACKGROUND CHECK | I got my first taste of the industry working at a Japanese buffet in a mall during high school, moving from prep to the ramen station and finally to crepes. My professional career took off at Moto Restaurant in Chicago, where I learned the art of molecular gastronomy and fine dining. Since then, I've worked across the country - from San Francisco's Grand Hyatt to New York, Portland's Hi-Lo Hotel, Puerto Rico, Nashville's Soho House, Seattle's Lotte Hotel, and now Austin. Along the way, I've helped open multiple restaurants, worked alongside exceptional chefs, and even brewed my own beer.

I joined New Waterloo in April of 2024. In my role, I adapt to support our team's needs in any way possible - whether it's hands-on operations, training, or strategic planning. My goal is to help every team member succeed in their position.

HOSPITALITY PHILOSOPHY | Every guest is an opportunity to create a memorable experience. Hospitality means making people feel seen, valued, and cared for, which also includes the team we work with. It’s about great food, service, and personal touches, all made possible by a connected and accountable team. By working together to anticipate needs and foster genuine connections, we exceed expectations with every interaction.

WHY I LOVE NW | The connections. From past and present relationships. The industry is a small place, we often times are bound in more ways than one.

SUPER POWER | A dry, sarcastic sense of humor. It may not be everyone’s cup of tea, but for those who get it, it delivers on a deeper level.