Phouc Vo, Executive Chef, CBK Catering
Phuoc was born and raised in Orange County, California and grew up with family gatherings always around food. His passion for cooking started at a young age while watching Julia Child and Jacques Pepin on PBS and helping his mom and dad cook these elaborate feasts. Throughout high school and college, Phuoc worked at Disneyland Resort, Anaheim, working up the ranks into fine dining and becoming a Chef. Phuoc attended the University of California, Santa Barbara, preparing for Pharmacy School but he decided he couldn't see himself counting pills for the rest of his life. Instead, he turned to his passion and switched to Culinary as a career and is looking forward to sharing what he's learned through his career with others. Phuoc moved onto working for Marriott International, helping open T&T Innovation kitchen at the JW Marriott Desert Springs Resort & Spa, a one of a kind chef’s table experience with an ever changing menu. One of his proudest achievements was making the finals of Marriott's Master of the Craft in 2019 and then being personally invited as 1 of only 4 chefs, nationally, to cook for Mr. Marriott and Arne Sorenson in Miami! Phuoc went on to The Ritz-Carlton Bacara, Santa Barbara, where he was the Sous Chef creating memorable experiences for all of his guests. When Phuoc steps away from the kitchen, he loves to spend time outdoors, hiking, fishing, and hanging out with friends and family. One of his favorite meals is Pho (a Vietnamese rice noodle soup). He thrives on the instant satisfaction that comes when making an epicurean delight to please loved ones and friends. Phuoc’s cuisine is fun, edgy, and pays homage to his Vietnamese heritage. Being a 1st generation American, it’s important to Phuoc to carry on the Vietnamese culture and flavors through his traditional French training and modern touch, using fresh locally sourced ingredients.