Riel has named Peter Nguyen as its new Executive Sous Chef.
Nguyen, 30, is a Boston native who worked under James Beard Award-winning chefs Ken Oringer and Jamie Bissonnette at Little Donkey, their acclaimed global tapas restaurant in Cambridge, Mass. He arrived at Riel as a line cook last fall following two years as executive sous chef at Sea Level Oyster Bar in Salem, Mass.
Born and raised in Dorchester, Nguyen went straight from high school to culinary school at Le Cordon Bleu in Cambridge, Mass. He spent more than a decade honing his skills in front and back-of-house positions in kitchens throughout the Boston area, including a stint as volunteer prep chef under chef Andreas Hovaras at Harvard University Banquet Hall in 2011.
A first-generation Vietnamese-American, Nguyen is fluent in Vietnamese. He brings a wealth of New England influences to Riel executive chef/owner Ryan Lachaine’s menu of globally inspired Gulf Coast cuisine.
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