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Olivia Wilder

Olivia Wilder


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Viet Pham grew up in the San Francisco Bay Area with parents who loved food and cooking. His upbringing inspired him to pursue a career in food, and he graduated from the California Culinary Academy in 2002. While attending school, Pham interned at Michelin-­starred Fifth Floor Restaurant in San Francisco, CA under award-­winning Chef Laurent Gras, then going on to cater local private events before relocating to Provo, Utah as Executive Chef at Spark Restaurant Lounge.
During this time, he met his business partner, Bowman Brown, and the pair opened Forage Restaurant in Salt Lake City in July, 2009. Though a unique concept in the area restaurant scene, Forage was well ­received by the community, quickly emerging as the area's top eatery and winning Salt Lake Magazine’s Best New Restaurant in SLC in 2010, Best Restaurant in SLC in 2011, and he won Best Chef from the magazine in 2012.
Pham won Food & Wine Best New Chef in 2011, after receiving a nomination from the magazine the previous year for People’s Best New Chef: Southwest. His scallop sashimi with meyer lemon confit was also featured in "Food and Wine" in "The 10 Best Restaurant Dishes" in the 2010 feature story. The James Beard Foundation nominated him as a semi-finalist for Best Chef: Southwest in 2011, 2012, and 2013.
In 2012, Pham participated in Food Network's "Extreme Chef," Where he was runner-up. He also competed in the network's marquee program, "Next Food Network Star," (currently airing), and defeated Iron Chef Bobby Flay in "Iron Chef America." Pham has appeared in "Bon Appetit," "The Wall Street Journal," "The New York Times," "San Francisco Chronicle," "Reuters," and the "Salt Lake Tribune." In Summer of 2013, Pham will open his new restaurant, "Embers and Ashes," in Park City, Utah.