Caroline Hahm is a culinary leader with two decades of cooking and leadership experience.  Currently serving as Executive Chef of Di An Di, she helped shape a modern Vietnamese-American restaurant lauded by major publications and beloved by its community. She honed her craft at Marlow & Sons and M. Wells before expanding her knowledge in Austin’s vibrant food scene, working with pioneers at Contigo, Salt & Time, and local farms. Her career includes launching a nutritious bento concept, leading a school lunch program focused on nutrient density and sourcing, and revitalizing menus at The Pines in the Catskills and Brooklyn Botanic Garden through the first partnership between Restaurant Associates and  Union Square Hospitality Group. Chef Caroline’s philosophy centers on elevating nutritious and delicious food through thoughtful sourcing and technique, while her leadership fosters operational excellence and an inclusive, collaborative kitchen culture.