Robert Lam was named 1 of 6 “Rising Star Chefs” by the San Francisco Chronicle. The food staff of the Chronicle is confident that he will become a “national star" chef, shaking up culinary expectations and setting trends across the country. Robert Lam, Vietnam-born model student-turned-chef, calls what he does "Asian within Asian," pulling from culinary traditions from Vietnamese, Thai, Chinese, Japanese and Korean. Influenced by his mother, who opened a Vietnamese restaurant, Vien Dong, just outside Los Angeles when the family landed in Southern California after the fall of Saigon. Robert is devoted to bringing out the true flavors of his dishes.