Chef Michael Ton was born in Saigon, Vietnam on June 5, 1968. I had the honor of meeting Chef Ton in person, as my sixth interview. Chef Michael Ton came over from Vietnam when he was 7, and has since lived in Upstate New York, Washington DC, Texas, Boston, and Louisville. Chef Ton started in the culinary business while in 8th grade, where he washed dishes at an Italian restaurant. Chef Michael Ton eventually went from washing dishes to cooking, and ended up at the Culinary Institute of America, an astounding institution, to further his culinary practices. Chef Ton loves to eat a little bit of everything, but gravitates towards Italian in love of the freshness: the fresh buttercream, fresh cheese, fresh pasta, etc. Chef Ton doesn't have any particular favorite dishes to prepare, or signature dishes, but loves preparing seafood, affiliating his love with his time spent in Boston. One reason Chef Michael Ton ultimately came to Louisville is because his aunt lives her in the restaurant and owns the restaurant Hearts & Soy on Bardstown Road (I've been before and would recommend to everyone!) Chef Ton has owned and been Chef at restaurant, Basa since 2006. I received a recipe from Chef Ton for his Vietnamese-Style Imperial Rolls that I will be including in my cookbook.