Dung “Junior” Vo
Executive Chef Partner
Kase:
As Executive Chef and Partner, Junior Vo approaches hospitality with deep reverence—for food, for people, and for the stories that shape both. At Kase by Noko, the intimate 14-seat omakase concept in East Nashville, Vo blends technical precision with soulful storytelling, drawing inspiration from his upbringing in the coastal city of Nha Trang, Vietnam.
Junior moved to Atlanta, GA, in 2006 at age 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 trio moved to Nashville to pursue their shared dream of opening restaurants that honor heritage and hospitality.
In 2024, Junior was recognized as a James Beard Award semi-finalist, becoming the youngest chef in Nashville to ever receive the honor. Alongside Jon and Wilson, he opened Noko, an Asian-inspired, wood-fired restaurant known for its inventive menu and “people over profit” ethos. Together, these sister restaurants—Noko and Kase—represent a commitment to thoughtful, elevated dining experiences rooted in culture and care.
With Kase by Noko, Junior returns to his roots—highlighting the simplicity of fresh-caught seafood and honoring the flavors of his heritage with quiet confidence. For Junior, the omakase experience is less about extravagance and more about intentionality: an intimate, soulful exchange between chef and guest.
When he’s not at Kase or Noko, Junior is likely traveling to ballroom dance competitions or practicing for the next one—another way he finds connection through rhythm, movement, and care.
For Noko:
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, Vo 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.