MEET THE CHEF: Binh Le of Solarium Kitchen & Bar at the Hilton Bellevue in Bellevue, Washington

BY TRIPVEEL EDITORIAL STAFF | December 2019

Tripveel sat down with Executive Chef Binh Le of Solarium Kitchen & Bar at the Hilton Bellevue in Bellevue, Washington.

Executive Chef Binh Le of Solarium Kitchen & Bar at the Hilton Bellevue in Bellevue, Washington

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in Southern Vietnam and immigrated to the United States of America in 1999. I received my Culinary Arts degree in 2005. I’ve traveled back home to Vietnam four times and to Los Angeles several times. I really enjoy trying different street foods in both Vietnam and Los Angeles, which has endeared me to many different styles and types of food—this really inspired my appreciation of blending flavors from various different cultures.

Solarium Kitchen & Bar at the Hilton Bellevue in Bellevue, Washington

Tell our readers an interesting fact or two about yourself. 

I grew up in a big family with ten siblings. Fishing on boats with my dad since I was 7 years old has taught me the importance of a strong work ethic.

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

One of my favorite foods is Asian Noodle (Vietnamese Pho) with its flavorful aroma of spice-filled broth, fresh herbs, noodles and vegetables. It’s a perfect dish for any season, but especially great for a cold day.

Solarium Kitchen & Bar at the Hilton Bellevue in Bellevue, Washington

What are three ingredients that you simply couldn’t live without? 

Garlic, fish sauce and green onion.

We love the art behind plating. What do you love about designing the perfect dish?

Flavoring and eye appeal. You can often tell a great dish just by the look and aroma.

Solarium Kitchen & Bar at the Hilton Bellevue in Bellevue, Washington

Tell us about one of the most creative dishes you’ve created?

Chicken Dungeness Crab Roulade—encrusted almonds, asparagus, bell pepper, sweet onion, garlic, basil and parsley served with Oregon bleu cheese potato cake and tarragon butter sauce.

Solarium Kitchen & Bar at the Hilton Bellevue in Bellevue, Washington

Share your most recent awards and accreditations with us! 

I love taking part in Chef Battles’ as it showcases the importance of creativity and personality in culinary arts!

1st Place, Chef’s Battle Doubletree vs. Hilton SeaTac Airport in (2015)
1st Place, Beef Dish from Snake River Farms Doubletree vs. Hilton in (2016)

What are some of the latest trends you’re seeing in top restaurants across the globe?

The importance of having a good blend of healthy and dietary options along with local, farm-to-table ingredients.

What’s your favorite cocktail or liquor?

Cognac (Hennessy, Rémy Martin, etc.) or a “Lavender Lemon Drop.”

What do you love about being the Executive Chef at Solarium Kitchen & Bar at the Hilton Bellevue in Bellevue, Washington?

I love working with multi-cultural cuisine, especially Asian and Indian; managing large catering functions and Solarium Kitchen & Bar. Everyday brings new challenges, which pushes you to learn and grow as an Executive Chef.