George Azar is the chef/owner and founder of Flowers of Vietnam.  He is a true Detroiter and community advocate.

His path through the industry has taken him to kitchens in world renowned cities, across borders, and even in the jungle. With stints at Chicago’s Alinea, Bouchon Bistro in Las Vegas, Rene Redzepi’s Noma in Copenhagen and Noma’s pop up in Tulum, as well as being food and beverage manager at The Waldorf Astoria- New Orleans. In 2015 Azar returned home to Detroit to create a synthesis of all his
experiences as the Chef/Owner of Flowers of Vietnam.

Azar created a weekend only pop-up restaurant in a former Coney Island featuring Vietnamese street food and cuisine. He started Flowers of Vietnam in 2016 in the predominantly Hispanic Southwest Detroit, the same neighborhood he grew up in and the place that molded his character. Due to the strong personal ties to the neighborhood and Azar’s affinity for the local community is undying and is deeply ingrained in the culture built around the restaurant. Soon Flowers of Vietnam began attracting local and national attention.

In 2017 both Azar and Flowers of Vietnam received many accolades.  Zagat would name Azar on their
National “30 Under 30 Rock Stars Redefining the Industry” list, that highlights innovators in the culinary field across the U.S. GQ Magazine named Flowers of Vietnam as one of America’s best new restaurants. The
Detroit Free Press also awarded Flowers as one of Metro Detroit’s best new restaurants. Weekends soon booked up and the Coney Island location needed to be renovated to accommodate a full-service bar and an updated dining room. The restaurant re-opened in Feburary 2018 in the same location and quickly made Bon Appetit’s Top 50 New Restaurants in America.

As a teenager, Azar began cooking as a casual means to occupy time and make money in school. Over time it grew into something more elaborate and Azar ran with it making a career for himself and others. He holds a degree in Hospitality Business from Michigan State University as well as being trained at Schoolcraft College’s Culinary Arts Program. In his spare time Azar enjoys traveling and living in the moment.