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Born in Malaysia to Vietnamese parents, Franky grew up in the Western Suburbs of Melbourne; his family home filled with the flavours, smells and memories of traditional Vietnamese cooking. While his love of food was inherit (thanks, mum!), Franky got his first taste of chef life as a kitchen hand at the age of 16, before a return to his roots led him to Vietnam in 2011.Over the next two years, Franky discovered his passion for distinct flavours and techniques and while working at the award-winning Pots n’ Pans in Hanoi and K.O.T.O., a social enterprise restaurant in Ho Chi Minh City. There, he learnt the small intricacies of Vietnamese cuisine from the surrounding provinces.His vision for St. Cloud is a fusion of traditional Vietnamese dishes with a modern-Australian approach to dining, and is a celebration of the diversity and subtleties of Viet cuisine.