Hung Huynh hails from Pittsfield, Massachusetts but later moved to Las Vegas, Nevada. A product of the Culinary Institute of America, he became known as the executive sous chef at Guy Savoy in Las Vegas. He was born in Vietnam and is trained in classic French and Asian cuisine. He has traveled extensively to learn various gastronomic fares and is fluent in four languages. He is a huge fan of using seafood because, according to him, there are a million varieties and flavors to combine with it.
Hung soon became one of fifteen contestants vying for top prize on the third season of the reality cook-off show, Top Chef. After a grueling time on the show, he was hailed the winner and returned as a guest judge on season 4. Since then, he has participated in the 2008 Bocuse d'Or USA culinary contest where he won the "Best Fish Award." He was also named the guest executive chef of NYC's Solo restaurant and the executive chef of Ajna Bar. He then appeared on the 2010 finale of Top Chef season 7, assisting Angelo Sosa on the episode.