Executive Chef · Sydney, Australia
Khanh Nguyen
Traditional roots, Modern execution.
Chef Khanh Nguyen
@genghiskhanh
Vietnamese-Australian Executive Chef at the two-hatted King Clarence, Sydney. Trained under Luke Nguyen, Dan Hong, and René Redzepi. From Red Lantern to Noma Australia to creating the iconic Vegemite curry at Sunda — now leading one of Sydney's most celebrated kitchens.
2
Hats
128K
Followers
4/4
Events Sold Out
Verified Authority
Industry Recognition
Best New Restaurant (2024)
King Clarence
Two Hats (2025, 2026)
King Clarence
Restaurant of the Year (2023)
Aru
Commercial Impact
Greatest Hits
Dishes designed not just for awards, but for commercial scale. The repeatable high-low nostalgia formula that built a seven-figure revenue engine across two major cities.
Fish Finger Bao
A $15 snack that drives a half-million dollar run-rate. McDonald's Filet-O-Fish meets Shanghainese Xiaolongbao precision.
Vegemite Curry Roti
The dish that stopped a city. A 35-ingredient curry paste fused with Vegemite, served on Malaysian roti canai. Won Time Out People's Choice Award and became one of Melbourne's most iconic dishes.
Japanese Milk Bread
Freshly baked Japanese milk bread served with beef marrow gravy. Featured in Broadsheet as "Sydney's most decadent starter" — almost every table orders it.
View Feature
14-Day Dry-Aged Duck
A complex four-stage preparation: 14-day dry-age, then roasted, smoked, and glazed. The signature that showcases Khanh's patience and precision.
Media & Press
As Seen In
Broadsheet
Khanh Nguyen named Executive Chef at King Clarence
Sydney Morning Herald Good Food
King Clarence review (16/20)
Network 10
MasterChef Australia pressure test appearance
Latest from the Pass
Join 128K+ on Instagram
Connect with Khanh
Executive Chef at King Clarence in Sydney—Khanh shares from the kitchen on Instagram. Reach out for press, collaborations, or a friendly hello. Reservations and dining enquiries through King Clarence.
The Philosophy
Food is about
Nourishment,
Sensory Experience,
and
Cultural Immersion.