Our mission is 'to serve our customers with the same quality and authentic food as our family'
When Kevin first came to Australia 12 years ago, his very first job started as a kitchen hand at a Vietnamese Restaurant.
Since that time, there has always been a burning flame of passion for this career in his soul.
Within 2 years, Kevin stepped up and became the head chef of the Vietnamese restaurant he was working at. He has been consistently learning, researching and accumulating his experience and techniques.
After 10 years, he decided to have his own brainchild Chill Restaurant with a mission : "to serve our customers with the same quality and authentic food as our family"
Being away from family for a long time, Kevin always remembers his childhood food like slow-cooked pork belly, claypot caramelised fish, that his Grandma cooked for him when he was a little boy. Also, Kevin cherish family meals where everyone could leave behind the chaos of life and chill with their beloved.