A Chat With Rita Trinh: Head Chef, Two Noble
With a decade of experience in Asian kitchens, Head Chef Rita Trinh brings her Vietnamese heritage and a deep knowledge of Asian cuisines to the contemporary Asian fusion menu at Two Noble. After working across Melbourne venues and running her own Vietnamese restaurant, she now leads the kitchen with a style built on tradition, technique and curiosity.
We spoke with Rita about her journey into cooking, the kitchens that shaped her and the dishes that still remind her of home.
How did you know food would be your career?
In 2016, I realised business wasn’t the right path for me. Cooking had always been my passion since high school, so I decided to follow my heart and transition into the culinary industry. It was the first time my work truly felt natural and meaningful.
Where have you worked/studied?
I studied Commercial Cookery at Stott’s College. My experience includes:
• Baker Chef – Tmix, Emporium
• The Little Man Coffee, Footscray
• Owner – Saigon Soul, Ascot Vale
• Head Chef – Sama Sama Hometowns Delight (Malaysian restaurant)
• CDP – Tian38 Singaporean Restaurant, Flinders Lane
• Eureka 89 & Atlantic, Southbank
What kitchens or experiences have most influenced how you cook today?
Over the past 10 years, I’ve mainly worked in Asian kitchens. Chinese, Malaysian, Thai, Korean and Vietnamese cuisines have shaped my cooking style. These cultures taught me how to balance flavours, respect ingredients, and build depth through sauces and broths.
What drew you to Two Noble and this role?
It was both timing and direction. I wanted to move further out from central Melbourne and grow my career. I had two offers, but Two Noble stood out because of its Asian-fusion concept, which aligns perfectly with my background. At the same time, having a Western kitchen downstairs gives me the opportunity to expand my skills into Western cuisine for the future.
One ingredient you can’t live without?
Chicken powder. It’s my ‘magic seasoning’ – a perfect balance of salt, sweetness and umami that enhances almost everything.
One dish you’re proudest of (past or present)?
Pho Bo (Vietnamese beef noodle soup). As a Vietnamese chef, it represents my roots, my memories, and my identity. A good pho takes time, patience, and soul.
What do you cook for yourself at home?
Mostly comforting noodle soups like chicken pho, beef pho, bun rieu, bun bo Hue, or Malaysian and Thai soups. Simple, warm, and full of flavour.
What do you love doing when you’re not in the kitchen?
I spend a lot of time studying food presentation, watching other chefs plate dishes, and experimenting with sauces. It might sound a bit obsessive, but improving flavours and details is something I genuinely enjoy.