JT Vuong
Rule of Thirds | Brooklyn
OCTOBER 2019
Born in Taiwan and raised in Manhattan’s Chinatown, JT Vuong was inspired by the ever-vibrant blend of Asian cuisine outside his door. After completing his bachelor’s degree at Boston University, Vuong returned to New York to cook professionally. With Japan’s influence on Taiwanese cuisine, Vuong decided to train in sushi, specializing in seafood. In 2017, Vuong joined Chef/Owner Yuji Haraguchi at his Yuji Ramen pop-up focused on the Atlantic Ocean’s sustainable and underutilized fish. As Yuji Ramen expanded, Vuong managed the central kitchen at the Bowery Foods and the Gowanus Whole Foods’ satellite location. Vuong became the head chef at Haraguchi’s daytime Japanese restaurant Okonomi in Williamsburg, Brooklyn. Shortly after, Yuji Ramen permanently moved into the Okonomi space, open in the evenings. Vuong was responsible for developing the menus for each service, ensuring that the principle of “mottainai,” or minimal waste, was consistent throughout.
In 2019, Vuong left Yuji Ramen and Okonomi to broaden his culinary perspectives and work with StarChefs Rising Stars alum Chef Jaime Young of Sunday Hospitality. The group launched Yaki Tiki, a yakitori and tiki cocktail event in the A/D/O co-working space in Greenpoint in the summer of 2019. Later this year, Vuong will help open Rule of Thirds inside the A/D/O space, slinging bentos during the day and becoming a buzzing izakaya at night.
