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Four Seasons Hotel London at Ten Trinity Square

  • 10 Trinity Square, London, EC3N 4AJ, England
Mei Ume Tony Truong, Head Chef

Tony Truong

Head Chef, Mei Ume
“Good teamwork and communication is at the heart of the kitchen."

 

Four Seasons Tenure

  • Since 2017
  • First Four Seasons Assignment: current

Employment History

  • Royal China in London and locations around the world; other restaurants in London; restaurants in China

Birthplace

  • Vietnam

Education

  • Vietnamese Chinese School

Languages Spoken

  • Vietnamese, Cantonese, Mandarin, English

Tony Truong is an award-winning chef with more than 37 years of experience.

Born in Vietnam, Tony always had a love for food and spent much of his time as a child helping his mother in the kitchen, creating delicious Vietnamese dishes. “My mother owned a restaurant in Vietnam so I grew up surrounded by food. My favourite dish that my mum would make was spare ribs – I was too young to use chopsticks so she would remove the meat from one-half of the bone so I could hold them in my fingers like a lollipop and savour every last bit of the sauce. It’s one of my favourite memories.”

Tony moved to China at the age of 17 with his family and eventually found his first job in a restaurant at Nanning Chinese Travel Agency in China. Having had no formal training, Tony started as a waiter but very soon he realised that his true passion was the kitchen. “I started at the very bottom and I think it was a great learning experience. I spent a lot of time in the kitchen and thankfully at last the head chef offered me a job in his team – and I never looked back.”

Tony came to the UK in 1981 and in 1983 moved to London where he worked in various restaurants in China Town. “It was an exciting time for me. I came to London to pursue my love of cooking and to find a place where I could settle down."

In 1999, Tony accepted a job at Royal China Queensway as sous chef, the first step in a long career with the company. A year later, he was promoted to head chef and over time gradually took on more management responsibilities, helping the company expand with new openings in Shanghai, Hong Kong, Shenzhen, Dubai and Thailand.

Tony remained with Royal China for 17 years in total and achieved a number of great milestones during this time. In 2006 and 2007, Tony won the City of Westminster Chinese Masterchef Award and then went on to mentor his sous chef, who also successfully won the Award in 2008. In 2009, Tony appeared on Gordon Ramsey's The F Word and showed the renowned British chef how to cook mitten crab with tofu.

In 2017, Tony joined the team at Four Seasons Hotel London at Ten Trinity Square for the opening of Mei Ume. “I was excited by the concept of the restaurant and the idea of offering my authentic Chinese cooking alongside contemporary Japanese dishes.”

Away from the kitchen, Tony is either at the gym keeping fit or exploring the world with his wife. He hopes his three children will give him grandchildren soon.