Chef Tin Vuong is the co-founder and Chief Operator/Chef of Blackhouse Hospitality Group, a Los Angeles-based restaurant and hospitality group that currently owns and operates Little Sister, Little Sister DTLA, LSXO, BlueGold, Abigaile, Dia de Campo, Wildcraft, Suburbia and Steak & Whiskey. Growing up in the San Gabriel Valley, Tin developed an affinity for worldwide flavors at an early age. He graduated from UCLA with a degree in Economics and enrolled in the California Academy of Culinary Arts. His culinary career has since taken him around the world, with culinary positions at a number of notable restaurants and hotels. Tin served as the Executive Sous Chef at the acclaimed St. Regis Hotel and Resort in Monarch Beach, CA. Tin then served as Director of Culinary Operations at Sapphire in Laguna Beach where he oversaw all culinary needs for the restaurant. With a passion for wine, he has completed coursework in the court of master sommeliers. Tin curates and carefully selects all of the wines for his restaurants, from California varietals to French and Italian, to pair with his distinct cuisine. Tin's travels to Italy, France, and Asia have given him a strong culinary technique that is based on quality, local sourcing and fresh ingredients.