Dung “Junior” Vo

Executive Chef & Partner

As Executive Chef & Partner, Junior Vo leads with quiet intensity — balancing precision and passion at Noko, the Asian-inspired, wood-fired restaurant, and Kase, the intimate 14-seat omakase bar, both located in East Nashville. In 2024, he became the youngest chef in Nashville to be recognized as a James Beard Award semi-finalist, a milestone that reflects his technical mastery and soulful storytelling rooted in his Vietnamese heritage. 

Born in the coastal city of Nha Trang, Vietnam, Junior grew up watching his family cook over open flames, turning fresh-caught seafood and foraged vegetables into resourceful, nourishing meals — an early influence that still shapes his work today. 

Junior moved to the U.S. at 12 and began his culinary career while studying at the Art Institute of Atlanta. He trained under Indigo Road Hospitality Group, rising from sushi chef to Sous Chef at O-Ku Atlanta, where he met his future business partners, Jon Murray and Wilson Brannock, before becoming Executive Chef at O-Ku Charleston. In 2022, the three moved to Nashville to open their own concept—a dream years in the making. 

At Noko, Junior draws from his Vietnamese heritage, Southern influences, and travels across the U.S. to build a wood-fired menu that’s as thoughtful as it is flavorful. At next-door sushi bar Kase, he channels his heritage and technical mastery to craft an approachable, affordable omakase experience focused on intentionality and connection. His leadership style mirrors his cooking philosophy: rooted in respect, driven by curiosity, and grounded in the belief that food is a vessel for growth — for the team, for the guest, and for himself. 

When he’s not in the kitchen, Junior can be found on the ballroom dance floor, where he competes and trains regularly—yet another outlet to connect, learn, and lead with purpose.