If you’ve eaten well in Reno-Sparks over the past decade, there’s a good chance Ken Vong had something to do with it. He arrived from Vietnam in the mid-2000s and worked his way up from busboy to restaurant floor to ownership, first as a partner in Siu Korean BBQ, and then opening Crawfish Asian Cuisine, the Cantonese seafood-boil spot that’s been part of Reno’s Chinese food scene for more than a decade. After years spent mastering someone else’s cuisine, Vong opened a new restaurant, Four Seasons Vietnamese Kitchen in Midtown, and finally put his own upbringing on the plate—pho, banh mi, spring rolls and the coffee he grew up drinking, spanning flavors from his native south to the north.
Four Seasons Vietnamese Kitchen is located at 555 S. Virginia St., No. 102. Visit fourseasonskitchenreno.com.
What’s the best thing you’ve eaten locally in the last month?
The prime rib at Western Village’s Steakhouse—tender, well-seasoned and the kind of dish that reminds you why a classic steakhouse still works.
Your kitchen is on fire! (Metaphorically.) What are you cooking?
Shaking beef with garlic noodles. It’s fast becoming one of our most-ordered dishes, and it’s easy to see why.
Who is/was your strongest culinary influence?
No single influence, really, just more than 20 years in restaurants, hard work and constantly refining my own ideas and flavors.
What is your go-to midnight snack?
Not really a midnight-snack guy. After a shift, I’d rather unwind with a good whiskey.
Which local restaurant deserves more attention and why?
Honestly, all of them. Running a restaurant takes daily sacrifice, and I respect every owner in this town who keeps showing up and doing the work.
How does food contribute to our community?
I’ve been in Reno more than 20 years, and I’ve watched the food scene keep opening up. I try to add to that—food is one of the easiest ways for people to connect across cultures.
What is the one thing you won’t eat?
Nothing comes to mind. I’m a foodie—I’ll try just about anything.
Please share your favorite food memory from growing up.
Making garlic fried rice for my family as a kid, with whatever few ingredients I had on hand. That dish stuck with me. It’s now one of our customers’ favorites too.
What is the one kitchen tool you can’t live without?
My grill. I use one at the restaurants and at home, especially on a day off with a good steak.
What has been your most memorable meal?
Fried rice with my family—it’s where I learned to cook, and it’s still tied to that shared family experience for me.