i. Biography
In Nashville, the work centers on compact, deliberate assemblies: yellowtail under Charred Shishito Pepper Salsa; chutoro sharpened by Pickled Wasabi Stems; salmon set with Truffle Crème Fraîche, Kaluga Caviar, and Lemon Zest. At Noko in Nashville, Dung “Junior” Vo builds plates with a clear read on proportion, texture, and contrast. The food is exacting without becoming lean for its own sake; each bite is calibrated for restraint, then opened up by measured richness. Born in Nha Trang, Vietnam, Vo carries that place into the frame around his cooking. In kitchens shaped by migration, memory, and translation, that kind of background sits close to the work: not as ornament, but as context for how a menu speaks.
The Path
At Art Institute of Atlanta, Dung "Junior" Vo trained for the discipline that now shows up in the timing of each component and the finish of each plate. That schooling underpins the control in his current roles, where Executive Chef work depends on precision that stays visible but never fussy. Today, Dung is Executive Chef and partner of Noko and Executive Chef and partner of Kase x Noko. In both roles, the plates are built on measured intensity: clean edges, tight timing, and a balance that keeps the composition firm.
The Work Today
Vo is Executive Chef & Partner at Noko in Nashville, where his cooking emphasizes crisp detail and layered flavor. At Kase x Noko in Nashville, featured dishes include Yellowtail Nigiri with Charred Shishito Pepper Salsa, Chutoro Nigiri with Pickled Wasabi Stems, Salmon Nigiri with Truffle Crème Fraîche, Kaluga Caviar, and Lemon Zest, and A5 Wagyu Nigiri with Korean Barbecue Sauce, Foie Gras, and Scallions. Nothing feels accidental; everything is placed with intent.
Signature
Dung's signature dishes include Yellowtail Nigiri with Charred Shishito Pepper Salsa, Chutoro Nigiri with Pickled Wasabi Stems, Salmon Nigiri, Truffle Crème Fraîche, Kaluga Caviar, Lemon Zest, A5 Wagyu Nigiri, Korean Barbecue Sauce, Foie Gras, and Scallions. The signatures reflect a kitchen language built on sharp definition and a refined sense of pleasure, where each ingredient contributes to a broader sense of balance and momentum.
In Their Words “I wanted a better guest experience.” “One of my favorite meals was when mom would cook lemongrass chicken.”
Acclaim
Dung's honors include James Beard Award semifinalist (2025).
Profile updated July 2026
FAQ
Asked of Dung
What is Dung "Junior" Vo's current role?
As of 2026, Dung "Junior" Vo is Executive Chef & Partner.
Where did Dung "Junior" Vo train or study?
Dung "Junior" Vo trained at Art Institute of Atlanta.
What recognition has Dung "Junior" Vo received?
James Beard Award semifinalist (2025).
