Lorraine Nguyen

Lorraine Nguyen's work experience includes a role as a Culinary Program Manager at The Hatchery Chicago, where they oversee internships, recruitment, strategic initiatives, and professional development classes for young adults entering the food and beverage industry. Prior to this role, they worked as a Private Chef. Lorraine also served as a Chef De Cuisine at Cherry Circle Room in Land and Sea Dept., and as a Senior Sous Chef at Sepia Restaurant from 2013 to 2018. Additionally, they worked as a Chef de Partie at Blackbird and as a Tournant at The Publican, where they gained experience across various kitchen stations and services.

Lorraine Nguyen attended Kendall College from 2007 to 2010, focusing on Culinary Arts and Related Services. No specific degree was mentioned.