Vietnam
From Fleeing Saigon to Earning a Michelin Star: Peter Cuong Franklin''s Three Lives
Airlifted out of Vietnam at 12 during the fall of Saigon, Peter Cuong Franklin went to Yale, spent 15 years on Wall Street, then quit to attend Le Cordon Bleu. He returned to HCMC and opened a Michelin-starred restaurant inside a wet market.