Duyen Ha
Duyen Ha is a Michelin-trained chef, entrepreneur, and founder of Bondle, a French wine and Champagne brand redefining how emerging winemakers enter the U.S. market. Known for its signature magnum bottles, Bondle reflects Duyen’s chef-driven palate and sharp curatorial vision-bridging cuisine, wine, and culture with innovation.
A proud Vietnamese American chef, Chopped Champion, and current contender on Season 23 of Top Chef, Duyen is recognized as one of the most compelling new voices in contemporary cuisine. Her cooking blends classical French technique with Vietnamese heritage, resulting in a style that is both refined and deeply personal.
Duyen’s career began in New York and led her to Paris, where she graduated top of her class from the prestigious Ferrandi Culinary School. She went on to train in some of Europe’s most celebrated Michelin-starred kitchens, including Arpège, Mirazur, and Frenchie, experiences that shaped her exacting standards and global perspective.
Now based in Los Angeles, Duyen leads The Cuisson, a culinary studio partnering with leading brands to elevate hospitality, storytelling, and experiential dining. Her clients include Red Bull, Netflix, MoMA, Sephora, and Gold House, among others. Through food, wine, and media, Duyen continues to redefine the modern chef, using her platform to champion culture, creativity, and the next generation of women and Asian chefs.
A proud Vietnamese American chef, Chopped Champion, and current contender on Season 23 of Top Chef, Duyen is recognized as one of the most compelling new voices in contemporary cuisine. Her cooking blends classical French technique with Vietnamese heritage, resulting in a style that is both refined and deeply personal.
Duyen’s career began in New York and led her to Paris, where she graduated top of her class from the prestigious Ferrandi Culinary School. She went on to train in some of Europe’s most celebrated Michelin-starred kitchens, including Arpège, Mirazur, and Frenchie, experiences that shaped her exacting standards and global perspective.
Now based in Los Angeles, Duyen leads The Cuisson, a culinary studio partnering with leading brands to elevate hospitality, storytelling, and experiential dining. Her clients include Red Bull, Netflix, MoMA, Sephora, and Gold House, among others. Through food, wine, and media, Duyen continues to redefine the modern chef, using her platform to champion culture, creativity, and the next generation of women and Asian chefs.
