Born in Dorchester and raised in Lawrence, MA, Chef Tico Huynh’s love for cooking took root at an early age. Growing up in a household where family and food were deeply intertwined, Huynh often found himself cooking for his younger siblings. It was this early responsibility in the kitchen that sparked his lifelong passion for food.

Huynh’s culinary inspiration came from his father, who was the heart of their family kitchen, especially during the holidays. One of Huynh’s most vivid memories is watching his father wake up early to prepare a stuffed turkey on Thanksgiving—a ritual that left a lasting impression.

His first professional foray into the kitchen began at The Cheesecake Factory, where he worked on the pasta station. From there, his career began to take shape as he honed his skills at renowned establishments such as Red Lantern, Gem, Empire, Bastille and Yvonne’s. Each of these experiences contributed to the chef he is today, refining his approach and teaching him the value of discipline, technique and the importance of team dynamics.

Huynh’s formal training took place at Le Cordon Bleu in Cambridge, MA, where he found tremendous value in the connections he made and friendships he developed, which have helped him find his way into some of Boston’s top kitchens.

Currently part of the Yvonne’s team, Huynh brings a sense of approachability to his role as a chef. He strives to be a mentor not just in the kitchen, but in life, understanding that everyone faces challenges both visible and unseen. Huynh takes pride in being someone his team members can turn to, whether for culinary advice or personal support.

As for the future, Huynh, like many chefs, dreams of opening his own restaurant. Though it’s a few years down the road, he’s eager to bring his vision to life.

Outside the kitchen, Huynh is a thrill-seeker. Whether he’s flying, snowboarding, or rock climbing, he thrives on adrenaline and outdoor adventures. These activities, much like cooking, allow him to channel his energy and creativity in new ways.

A key influence on Huynh’s culinary philosophy is Chef Tom Berry, the Chief Culinary Officer of Coje, whom he has worked with on several restaurant openings. Huynh admires Berry’s ability to bring the same passion to each new venture and was particularly inspired by Berry’s approach to cooking through the lens of his life experiences—a principle that Huynh now strives to integrate into his own work.

Currently living in Revere, MA, Huynh’s journey is a testament to the power of family, mentorship, and the drive to create meaningful culinary experiences. His path continues to evolve, shaped by both his roots and his ambition for the future.