Chef ​Andrew Nguyen

​Tempt at the Saint Hotel

Growing up in Saigon, Vietnam, Nguyen credits his passion for the culinary arts to the talented chefs in his family, where he developed his cooking skills and love for the industry before coming to the United States to pursue his craft.  After attending the Culinary Institute of America in Hyde Park, NY, Nguyen went on to gain valuable experience training under some of the most accomplished chefs in the North East.  After honing his technique for American cuisine at Circa and traditional Creole fare at Magnolia Café in Philadelphia, Nguyen ventured to New York City, where he acted as sous chef and executive chef for a number of recognizable establishments including, Chez Jacqueline, Osaka, Rhone, AZ, and Panache.  Nguyen relocated to Key West with a wealth of knowledge and worldly influence.  During his time in Key West, Nguyen has served as executive chef for Square One Restaurant and 430 Duval at the La Concha Hotel, and chef/owner of Death by Tako.  Most recently, Nguyen has begun a new venture, opening Tempt at the Saint Hotel.