Born in Dorchester and raised in Lawrence, MA, Chef Tico Huynh developed a passion for cooking at an early age, often preparing meals for his family and drawing inspiration from his father’s role in the kitchen.

He began his culinary career at The Cheesecake Factory before refining his skills at notable Boston restaurants including Red Lantern, Gem, Empire, Bastille, and Yvonne’s. A graduate of Le Cordon Bleu in Cambridge, Huynh credits both his formal training and industry mentors for shaping his approach to cooking.

Currently part of the team at Yvonne’s, Huynh is known for his collaborative leadership style and commitment to mentorship, both in and out of the kitchen. He aspires to open his own restaurant in the future. Outside of cooking, he enjoys adrenaline-driven activities like snowboarding and rock climbing, which fuel his creativity and energy.