Ngoc Trinh is a Research Product Development Chef at one of the world’s leading snack manufacturing Culinary Innovation Centers. Chef Ngoc has been a key support in product development innovation over the past four years for PepsiCo Global Foods, Quaker, as well as Frito Lay North America and is currently focused on commercial baked goods and grains based platforms.

Chef Ngoc brings more than 10 years of experience as an executive pastry and savory chef for multiple 4 & 5-star restaurants, commissaries, catering venues such as Wolfgang Puck, 4 years in the medical field, and presently 4 years in the food processing and manufacturing industry. Currently working towards her Research Chef’s Certification, Chef Ngoc is also active in the community as an alumna guest speaker to educational systems on careers in food science, culinology, healthy-snacking advocacy, as well as active restaurant consultant, culinary instructor for businesses, universities, and video broadcasts, food photography and styling. Ngoc was diagnosed with Celiac disease 8 years ago along with 5 of the 7 major allergens of which she believes has helped her in better understanding her strong background in medicine/nutrition, science, the way our bodies react to food and creating a sixth-sense in baking and cooking. Member of the RCA, Star Chefs Southwest Regional winner, certified mixologist, previous ACF certified pastry chef, contributor to local food charities and Celiac Disease Foundation, food blogger, and global culinary nomad. Her hobbies and passions include cycling, fishing, paddle boarding in her hometown of Huntington Beach, family, and mapping over 160 cheeseburgers around the world.