Eli Phuoc Le

A chef in the making since a young age, Eli discovered his passion for cooking, growing up in Haiphong — a bustling Vietnamese port city known for its fresh seafood — where he often helped his father in the kitchen. 

Knowing what career path he wanted to follow straight off the bat, Eli came to Ireland directly after finishing high school in Vietnam. He chose Dundalk as it was a welcome alternative to a bustling big city, something he felt would help him focus on his studies. Another major factor that drew him to DkIT was seeing how the Culinary Arts lecturers had successfully mentored several prize-winning students in prestigious cooking competitions.

Having studied from 2018-2021, Eli found the Bachelor of Culinary Arts course “very well balanced between practical and theoretical learning.” The placement opportunities were also an invaluable part of the course, with students being sent to 5-star hotels or Michelin-starred restaurants to hone their culinary skills. The theory side, including law, accounting, food hygiene, and food trends, have also proven hugely beneficial in his career success to-date.

The opportunities to enter culinary competitions also kept Eli constantly on his toes, and 
played a huge role in shaping his career.  These competitions gave him far more than trophies: 

“they aren’t just about winning titles,” Eli reflects “they’re also about gaining experience, learning from other competitors, and showing recruiters that you are serious and passionate about cooking.”

His words of advice to aspiring chefs are simple: 

“Work hard and never stop asking questions. Don’t just rely on what you learn in class — read a lot of cookbooks, because knowledge is everything in this industry. If you get the chance to compete, go for it. Aim to work in Michelin-starred restaurants or 5-star hotels. If you want to be the best, you need to work with the best. And always keep expanding your network — it will open doors you never expected.”