Executive Chef Hung Tu joined BLOOM catering in the spring of 2011, with a vision of creating Asian Fusion's finest catering service.
Trained at The Le Cordon Bleu College of Culinary Arts in Los Angeles, Hung Tu infuses every dish he creates with his extensive knowledge and passion for perfection.
Chef Hung Tu started his career as a chef for Roy’s Hawaiian Fusion® Cuisine. Masterfully incorporating European techniques and Asian cuisine with Hawaiian hospitality, he creates a fine dining experience unlike any other. Once word of his tasty signature dishes got out, offers from many well-known restaurants landed on Chef Hung Tu's plate. Although he had an affinity for Roy’s, Chef Hung Tu knew that greater challenges and opportunities awaited him in South Bay.
At BLOOM he was given room to experiment and created quite an eclectic menu; however, he never lost sight of his passion for fine dining. He aspired to step beyond the kitchen and create memorable experiences for people..