www.thuycooks.com Instagram @thuycooksLatest Vietnamese cooking films: 1.
https://youtu.be/VJthg1pEGB42.
https://youtu.be/gjRNRI_kB3E 3.
https://youtu.be/TvSJFrkTQV0 4.
https://www.youtube.com/watch?v=fmdtDWWVkIg
5.
https://www.youtube.com/watch?v=pjw5TA-5oOc 6.
https://youtu.be/o4TqjdKuAxU 7.
https://youtu.be/I6K_PS4XdyA Listen to Thuy interviewed by AJ Sharp on Food Rebels, and journalist and Channel News Asia (CNA) Editor, Amanda Oon on Spotify or Apple Podcasts.
Thuy Hoang was a 2023 Quarter Finalist on BBC’s MasterChef (Series 19, Episodes 7–9, available on
BBC iPlayer). Arriving in the UK as a refugee from Saigon, Vietnam at the age of nine, Thuy has a huge passion for the cuisine of her cultural heritage. Thuy champions the extraordinary food stories of the Vietnamese chefs, diaspora families, and families owning Vietnamese restaurants who settled in European countries, the US and Canada in the decades following 1975 to contribute to a vibrant food scene. She has written a review of London's Vietnamese restaurants for
Time Out magazine by drawing on her extensive connections within the disapora community and food industry. Thuy is also now under contract with a major book publisher for her first cookbook due for international release in 2027. However, her activities in food are diverse:
Thuy is a member of the judging panels for the prestigious
Great British Food Awards (the other judges include e.g., Raymond Blanc, Michel Roux Jr, Olly Smith, William Sitwell, Eric Lanlard, etc.), the UK Quality Food Awards, and the Great Taste Awards (Guild of Fine Food). She has a
YouTube channel through which she presents films of her Vietnamese dishes. Thuy has been chef for London corporate events. Thuy has also been chef-presenter for on-stage cooking demonstrations to showcase Vietnamese dishes at major food shows. Her work has taken her e.g., to festivals: in Kilkenny, Ireland; at Brands Hatch race circuit; at Knebworth House and Ashridge House, Hertfordshire; at Lydiard Park, Wiltshire; at Dinton Pastures, Berkshire; at Hampton Court Palace, Kent; at the BBC Good Food Show, National Exhibition Centre, Birmingham; at The Hurlingham Club, Fulham, London; at House and Garden magazine's
Spirit of Christmas fair and also at the
Ideal Home Show at Olympia London. She was on stage in 2025 at Chris Evans'
FoodFest at CarFest, Hampshire where she was also interviewed alongside Tom Hamblet (Winner, MasterChef the Professionals) by Mark Wogan (Chef and Broadcaster, Virgin Radio) (part of a line-up that included Cherish Finden, Michael Caines, Rosemary Shrager, and Si King of the Hairy Bikers). She is also a regular guest chef teaching cooking at Jeremy Pang’s award-winning
School of Wok, Covent Garden, London.
In 2024, Thuy published an article and recipe (two-page spread),
"Fire up flavour" and was a contributing author to "Judge-approved Christmas classics" both in Great British Food magazine (for the Summer and Winter issues respectively, both print and digital). She also published a review of London Vietnamese restaurants in Time Well Spent. In 2025, Thuy wrote a Vietnamese recipe feature (three pages) for Great British Food called
"Vietnamese street food, made easy" (see pp. 75-77), and published the aforesaid restaurant review for
Time Out. She also published a recipe piece in Essex Life. This year, she is focussing her writing on her debut cookbook.
You can see some of Thuy’s dishes on Instagram @thuycooks and on her website at:
https://www.thuycooks.com/photos A more detailed biography and comments on Thuy’s food from MasterChef judges, John Torode and Gregg Wallace are on her website, see:
https://www.thuycooks.com/about Thuy is a fluent speaker of English and Vietnamese.
Thuy is particularly interested in opportunities to contribute Vietnamese or Asian-inspired dishes for television programmes, as a chef-presenter, or consultant. However, she is interested in any other opportunities related to Vietnamese food, culture, or travel, or the food stories of Vietnamese diaspora families. She would be delighted to discuss them, or any other ideas. Read Less 
