Talking Wine & Food, Catch Miami & restaurant trends with Top Chef's Hung Huynh

Top Chef Hung Huynh made a splash in the Magic City this year, opening Catch Miami at the James Royal Palm Hotel. We caught up with the Manhattan-based Vietnamese chef via phone to talk Catch Miami, Wine & Food and restaurant trends…

Congratulations on opening Catch Miami, how’s it going?
They’re doing really well down there, no complaints so far. We took a lot of our favorites from NY and we lightened up a few dishes. We added some local fish, tater tots and a bit of Latin influence – just a little bit to make the restaurant Miami-ish.

What are your impressions of the city?
Miami is amazing. I remember being down there for five years ago for Top Chef and thinking holly shit, the food is really, really good. I was really impressed by most places we went. I actually enjoy dining there more than in New York, because I’m not working that much and I get to enjoy the food

Tell about your plans for the Wine & Food Festival
We’re doing Best of the Best on Friday. Other than that, hanging out with industry peers & meeting people. I know there’s so much food going on, we’re going to end up stumbling on a good time

How has TV changed food?
For me, it’s been the same since I won Top Chef, except my head is bigger. It has helped open a lot of doors, I still see hard work – you got to crush your balls to be where you want to be. TV has also helped awareness of the quality of food & exposed people to new types ingredients. Iron Chef has glamorized our profession, rather than in the 80s when we were servants.

What food trends are you seeing?
I think Indian food is still coming up a lot. Also Thai and Vietnamese. A lot of places are going back to the basics. People just want decent, solid food that’s tasty and not manhandled. We’re going back to authenticity.


Thanks for checking out our new site! We’ve changed a ton of stuff, and we’d love to know what you think.
Email feedback