Growing up in New Orleans, Chef Trung Vu firmly believes we live to eat. "Food comas were a common part of growing up. Some people believe in moderation, but I believe when something is good, more is better. Like mom's egg rolls. I could eat twenty of those in a row." He studied at Le Cordon Bleu in Hollywood, California before moving to New York City in 2010. Chef Trung attributes his strong pastry background to his training with the talented chefs at The Standard, High Line where he was given a chance to join the pastry team as an overnight baker. "Being responsible for the breads we made in house such as the sourdough croissants or brioche doughnuts was a real exercise in learning how to offer the best possible version of whatever it is you make." Before joining ICE in 2020, Chef Trung was most recently the Executive Pastry Chef at Upland since 2015.