“Elevating the art of eating well”
Private chef service and culinary consultant
What happens when Michelin-level mastery meets mindful nourishment?
That’s the question Opulent Nourish was born to answer.
I’m chef Van Nguyen — a former Three Michelin- Star chef with a deep passion for holistic food and intentional living. My philosophy is simple: food is both art and medicine. I approach every meal and system with intention — balancing flavor, vitality, and emotional connection.
To me, food is not just for the body — it’s for the soul, for performance, and for the joy of feeling fully alive. Through Opulent Nourish, I create elevated, heart-centered experiences that fuel energy, focus, and fulfillment. From private chef services to culinary consulting, I design seasonal menus, rituals, and operations that merge art with impact — helping individuals and brands embody excellence, wellness, and taste in every sense of the word.
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Upcoming Events
Sat, Nov 22Culinary StudioA five-course coastal supper dinner celebrating connection, creativity, and nourishment — an intimate evening crafted by chef Van and Ada who believe food should heal, inspire, and bring people together.
Our Signature Dishes
Breakfast
Designed to energize, balance, and support cognitive clarity and gut health.
Golden Soft French Omelet
Pasture-raised organic eggs filled with sautéed mushrooms, spinach, caramelized onions, and fresh herbs. Served with a mixed green salad and toasted seeded sourdough.
Vanilla Almond Chia Parfait
Layered with whipped coconut cream, macerated summer berries, and toasted pistachio crumble.
Buckwheat & Banana Protein Pancakes
Grain- and gluten-free, topped with roasted peaches, Greek yogurt swirl, and a drizzle of tahini-maple.
Heirloom Tomato & Avocado Breakfast Salad
Shaved fennel, watermelon radish, and microgreens with a lemon–olive oil vinaigrette and a soft-boiled pasture-raised egg.
Smoked Salmon Breakfast Bowl
Cold-poached wild salmon, roasted potato, cucumber ribbons, dill–cashew crème, and caper berries.
Georgia Peach & Basil Overnight Oats
Soaked in almond milk with chia seeds, cinnamon, and maple. Topped with roasted almonds, pumpkin seeds, and sunflower seeds.
Savory Quinoa Breakfast Bowl
Protein-rich quinoa topped with sautéed kale, roasted sweet potato, avocado, and a poached egg. Finished with tahini–lemon drizzle and toasted pumpkin seeds.
Matcha Greek Yogurt Bowl
Creamy Greek yogurt blended with ceremonial-grade matcha, layered with cacao nib granola, figs, and a drizzle of raw honey. High in protein and antioxidants.
Lunch
Light yet deeply satisfying — crafted to sustain energy and focus throughout the day.
Summer Roast Chicken Salad
Herb-roasted chicken over baby greens, grilled corn, tomato confit, and avocado. Finished with a buttermilk–tarragon dressing.
Seared Miso-Glazed Salmon Bowl
Forbidden black rice, sesame–soy cucumber, mango salsa, pickled ginger, napa cabbage, carrot, and kimchi.
Blackened Key West Shrimp Zucchini Primavera
Zucchini noodles tossed with roasted cherry tomatoes, asparagus, lemon zest, and Parmigiano Reggiano.
Thai Peanut Chicken Lettuce Wraps
Grilled chicken with pickled carrot, red cabbage, chopped peanuts, and micro cilantro.
Veggie Grilled Cheese & Gazpacho
Melted cheddar with grilled eggplant, zucchini, bell pepper, and caramelized onions. Served with chilled tomato gazpacho.
New England Lobster Salad
Fresh lobster with mango, tomato, heart of palm, and cara cara orange on bibb lettuce, citrus vinaigrette, and a soft brioche roll.
Grilled Chicken with Roasted Delicata Squash & Farro Salad
With baby arugula, dried cranberries, spiced pecans, and goat cheese. Tossed in maple–sherry vinaigrette for a warm autumn balance.
Wild Rice & Turkey Harvest Bowl
Shredded roast turkey with caramelized Brussels sprouts, roasted butternut squash, pomegranate seeds, and sage–cranberry relish over wild rice pilaf.
Dessert
Refined comfort sweets — naturally balanced and thoughtfully indulgent.
Salted Tahini Blondies
Gluten-free, with almond flour, dark chocolate chunks, and flaky salt.
Toasted Coconut Panna Cotta
Infused with vanilla bean, served with passionfruit coulis, strawberry sorbet, and crushed pistachios
Baked Almond–Peach Galette
Rustic tart with almond frangipane and ripe summer peaches. Served with vanilla bean crème fraîche.
Chocolate Olive Oil Cake
Ultra-moist and gluten-free, topped with cocoa nibs and whipped cashew cream.
Frozen Yogurt Bark with Berries & Hemp Seeds
A probiotic-rich, playful, and refreshing post-dinner treat.
Berries Pavlova
Crisp meringue with vanilla whipped cream and lemon berry compote.
Ricotta Lemon Cheesecake
With fresh berries and a vanilla shortbread crust.
Nutella-Stuffed Chocolate Chip Cookies & Milk
Served warm with vanilla ice cream and milk mousseline.
Dinner
Elegant, restorative, and soul-satisfying — modern technique meets mindful ingredients.
Crispy Skin Branzino
With fennel–citrus salad, artichoke purée, and caper–lemon brown butter (GF, DF optional).
Herb-Crusted Lamb Chops
Served with roasted summer squash, potato gratin, and chimichurri sauce.
Wild Mushroom & Truffle Millet Risotto (Vegetarian)
With sautéed chanterelles, snap peas, and shaved truffle.
Coconut–Lemongrass Poached Miso Sea Bass
With Thai basil oil, charred bok choy, and young coconut jasmine rice.
Charcoal-Grilled Cauliflower Steak (Vegetarian)
With spiced lentil stew, date purée, and citrus–herb gremolata.
Lemon-Thyme Crusted Halibut
With zucchini ribbons, roasted garlic–herb baby potatoes, and caper–yogurt sauce.
No-Sugar BBQ Braised Short Ribs
Fall-apart tender, served with grilled broccolini and sesame gremolata.
Chicken Cutlet with Summer Succotash
Pan-seared with garlic confit, over sweet corn, fava beans, and cherry tomatoes, finished with champagne vinaigrette.