Location: Beverly Hills
Why He's Amazing: Because he's created a menu full of fantastic Vietnamese flavors—and has never been to Vietnam.
Culinary School: Johnson & Wales University (Charleston, SC)
Background: Michael Mina/XIV (Los Angeles), Alinea (Chicago), Per Se (New York), the French Laundry (Yountville, CA)
Quintessential Dish: Imperial Wagyu beef brisket braised with palm sugar and fish sauce
Fast Track: Kahn, who trained as a pastry chef, talked the dean at Johnson & Wales into letting him complete the two-year program in eight months.
Los Angeles Loyalist: "The ingredients here are unbelievable. Everybody talks about Northern California, but I'd put what we have here up against any other part of the country."
On Working at Alinea: "It was an intense, dense experience. One year there felt like five years anywhere else."
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.