Duyen Ha’s elimination in Top Chef Season 23 Episode 10 (“Hook, Line & Dinner”) came as a shock to many fans. A consistent frontrunner who excelled in Restaurant Wars and blended Vietnamese soul with French precision, she went home after serving undercooked fish in her Canh Chua.
Yet her journey — from Binghamton, New York, to Paris’s elite kitchens and a multifaceted career in Los Angeles — makes her one of the most compelling chefs of the season. Here’s the full story of her rise and what lies ahead.
Early Life: Vietnamese Roots in Upstate New York
Born and raised in Binghamton, NY, Duyen grew up in a tight-knit Vietnamese-American household. Food was central to family life.
Her parents, refugees, hosted elaborate dinner parties even in modest circumstances. She recalls photos of family meals spread on a sheet on the ground in a refugee camp — a powerful symbol of community and abundance through sharing.
These gatherings shaped her philosophy: food as connection. “Even when we don’t have a lot, we end up having so much by being together,” she has said. This foundation later infused her cooking with emotional resonance alongside technical excellence.
Career Pivots: From Tech to Paris
Duyen’s path was nonlinear. She worked on the Obama campaign, held a Google job, and became a barista champion. At 25, while shucking oysters in Williamsburg, she realized she wanted a culinary career. She left everything behind to attend Ferrandi Paris, one of the world’s most prestigious culinary schools.
She graduated at the top of her class (Intensive Professional Program in French Cuisine, Class of 2018). She then staged at legendary Michelin-starred restaurants: Arpège (3 stars), Mirazur (3 stars), and Frenchie. This rigorous training gave her mastery of French technique while she stayed rooted in Vietnamese flavors.
Building an Empire in Los Angeles
Back in the U.S., Duyen founded The Cuisson, an intimate culinary atelier in Los Angeles focused on experiential dining. It emphasizes precision (“cuisson” refers to the French art of cooking with intention) and merges French discipline with Vietnamese storytelling.
She also launched BONDLE, a French wine and Champagne import company spotlighting emerging winemakers, often in magnum format. Her passion for wine pairs beautifully with her food philosophy.
In 2025, she took on a unique role as Executive Chef for Legacy Motor Club (NASCAR team associated with Jimmie Johnson). She develops trackside hospitality experiences, adapting fine-dining skills to large-scale Southern and regional menus — a bold move for a progressive Vietnamese-American chef from New York.
She previously won an episode of Chopped, proving her quick-thinking skills long before Top Chef.
Top Chef Season 23 Highlights
Duyen entered Season 23 as a strong contender. Her French-Vietnamese fusion stood out in the Carolinas setting.
She shone in Restaurant Wars (Episode 8), where her team “Carolina Queen” won. As front-of-house, she delivered “impeccable” service, earning praise from Tom Colicchio and helping secure the victory.
She delivered consistent high placements with creative, well-executed dishes until the lakeside fishing challenge in Episode 10.
The Episode 10 Exit
In the “Hook, Line & Dinner” challenge at Lake Hartwell, chefs caught their own fish. Duyen’s Canh Chua had a praised broth, but the fish was severely undercooked — a technical error that proved fatal this late in the competition. Her graceful reaction at Judges’ Table highlighted her professionalism.
What’s Next for Duyen Ha?
Duyen’s Top Chef run has boosted her visibility. Expect expanded The Cuisson events, more BONDLE wine dinners and pop-ups, and continued NASCAR hospitality innovation. Fans can look forward to her bridging Vietnamese and French worlds through unique collaborations and possibly more TV appearances.
Her story resonates because it’s about reinvention, precision, community, and heart. Whether at a Michelin kitchen, NASCAR track, or intimate dinner, Duyen Ha creates experiences that honor ingredients, technique, and people.
Follow her journey on Instagram @chefduyenha, visit chefduyenha.com, and explore BONDLE wines. Duyen’s best chapters are likely still ahead.
