Cuong Nguyen from Penelope’s

Chef Cuong Nguyen of Penelope’s tells us what inspires his cooking, where he likes to eat, drink, play around Sydney and more.

Penelope’s, located in the heart of Sydney, offers a relaxed yet vibrant dining experience, blending nostalgic flavours with creative culinary techniques. We recently hosted our Secret Foodies Spring Feast event there. It’s a space that welcomes guests like old friends, serving delicious dishes inspired by the chef’s diverse food journey. We asked Chef Cuong Nguyen about his background, the inspiration behind Penelope’s, and what makes the restaurant so special.

Tell us a little about your background and why you became a chef.

My food background is all Mediterranean and Italian, but when I opened Hello Auntie in 2015, I had to lean into Asian cuisine. I’ve always loved feeding people—I’d often host dinners and barbecues. Becoming a chef felt like a natural progression for me.

How has your Vietnamese heritage influenced your cooking?

In the past, my heritage didn’t play a big role in my cooking, but as I’ve gotten older, I’ve started turning to it for comfort. It’s become an important part of how I approach food now.

How would you describe your style at Penelope’s? What was the inspiration?

Penelope’s is named after my future daughter. The food is inspired by what I would cook for her from toddler to adult. It’s about blending all the food and experiences I had growing up in Sydney from the 80s to today. The venue’s textures and colour palette reflect how I would decorate her room.

What are your goals for Penelope’s, and where do you want to take it?

I want Penelope’s to develop into a persona, almost like she’s a real person. When you visit, it’s like you’re at her house, and she’s always entertaining guests. It should be a fun, vibey place—nothing too serious, just like her.

What new dish are you experimenting with right now that challenges your creativity?

I’m experimenting with a mix of things right now. What I’ve learned over my 10 years in the business is that great food isn’t always enough. Food is very subjective, so I focus on creating dishes that offer a great dining experience. I look at my past experiences and use my heritage to create dishes that invoke feelings. The key is also understanding your audience—who they are and whether they will “get it.”

What’s your favourite thing to eat on the menu?

The Bakar chicken. It takes four days to make, and it’s pretty epic.

Drink of choice?

I’m a simple guy—vodka soda or champagne.

What do you do for play when you’re not working?

I like to hit the gym and box—it’s a great way to clear my mind.

What’s your favourite restaurant in Sydney right now other than yours?

I love Café Paci. It’s great because it’s simple food done exceptionally well.

Chef Cuong Nguyen brings a unique blend of creativity, passion, and personal experience to Penelope’s. The restaurant offers an exciting dining journey that ties together his heritage, Sydney’s vibrant food scene, and a fun, welcoming atmosphere.