Raised in Calgary, Alberta with family roots that stretch back to Scotland and Vietnam, Chef Dang’s very diverse cultural background combines with his professional training to inspire him to mix and match flavours and techniques.

Chef Dang’s return to Diva at the Met as Executive Chef brings him a full circle, back to the place where he started his apprenticeship in 2000. His experience involves positions in the some of the city’s best kitchens including West and C Restaurant, as well as participating in competitions such as the Bocuse d’Or in Lyon, France. At Diva at the Met, Chef Dang draws on this experience, bringing an even greater focus on sustainability to the restaurant, championing sustainably–harvested seafood, local farmers and hand–crafted ingredients from the Cascadian region.

At Diva, Tealeaves teas are not just offered as a beverage. Chef Dang incorporates the teas into some of his dishes, using smoky Lapsang Souchong as the base for broths used with seafood or pork and in a cure for salmon, or the bright Mountain Berry herbal infusion to create a "tea soda."

Chef Dang moved from Diva at the Met, Metropolitan Hotel to West Restaurant as Executive Chef in September 2011.