With an intimate group of members, Park House is a private social club that maintains an exclusive environment guided by hospitality, food & beverage, and stellar service. We offer a generous programming calendar with spirit and wine dinners monthly and regular tastings of the best wines and spirits available! We are located in Highland Park Village and offer a creative and fun place of employment!

With an intimate group of members, Park House is a private social club that maintains an exclusive environment guided by hospitality, food & Beverage, and stellar service. We offer a generous programming calendar with wine dinners monthly and regular tasting of the best wines and spirits available! We are located in Highland Park Village and offer a creative and fun place of employment!

Vietnamese cuisine by Chef Thanh Nguyen of the famed Oishii Restaurants. Seating is limited and takeout encouraged! LaVui is a tribute to Nguyen's Mother, Vui, whose name means "Joy" in English, and represents the joy of hospitality, family, and food. Thanh brings his best recipes from traditional Vietnamese and elevates them through quality ingredients and service. I began the restaurant with a hand written menu, written in Vietnamese, and translated that into to the menu that is still utilized, adding items to best suit the general public, from Duck Banh Mi sandwiches to the custom iced tea blend.

Chef Thanh Nguyen has been providing Dallas with masterful Sushi and Pan Asian cuisine for over 20 years. We recently opened our second location on SMU Boulevard, opened Chef Thanh’s restaurant Vietnamese restaurant LaVui in late 2020, and are preparing to open our third location, Oishii Parkwood, LLC in June 2021. Oishii is family owned and operated, but understands the importance in structure, systems, and a healthy work / life balance. We are Sushi and Specialty Maki roll driven, but also have an extensive Pan Asian menu featuring Vietnamese and Chinese Classics. We have recently upgraded the beverage programs at both locations to be wine focused, with classic cocktail programs and extensive Sake offerings. We believe food and beverage go together. I assisted owner Thanh Nguyen with opening three new restaurants in 18 months on the heels of the Pandemic, all of which have grown as profitable and self sustaining LLCs. I acted as Human Resources Director for all locations. I implemented health insurance for three of the four restaurants during my tenure. I assisted with hiring for all four restaurants.

Full Service Manager and floor Sommelier for upscale Italian restaurant. I was responsible for staff training, Wine list growth, and wine dinners.

High end beef, liquor, cigars, and wine! Voted the Number One steakhouse in Dallas by D Magazine. 8 time Grand Award winning Wine list 2011-2018 by Wine Spectator.

Restaurant server in a Four Star Spanish Restaurant, 100% Spanish wines and the best sherry list in Dallas.

Server at the premier Steakhouse in Lubbock, Texas. I assisted the General Manager with growing the wine list to receive the Best Of Award Of excellence from Wine Spectator 2015. I assisted in new hire training and beverage training for the front of the house.

Server at the hottest new restaurant in Klyde Warren Park.

Wine training and senior server for the number 3 steakhouse in Dallas, Texas.

Relief Manager, Reserve Wine Consultant, Server Trainer and Bartender.

I was a Captain responsible for beverage and service training. I also helped maintain a "Best of Award of Excellence" wine list including inventory, selection and organization. We were a versatile restaurant, featuring Wine Dinners, Fashion shows and theme parties with live music and Dj's spinning regularly. I also worked as a bartender in high volume situations and mastered the art of Speed Bar here.

I managed the beverage program of a Five Star restaurant located in a 1400 room Hotel, which was the second largest beverage account in the State of Texas. As the Senior Wine Buyer I purchased wines for the restaurant and consulted for the hotel beverage program. l was responsible for pairing wines on an 8-10 course nightly tasting menu. I grew the wine list from 300 selections to over 775 selections while reducing their total inventory by over $10,000. Under my tenure the restaurant was upgraded to a "Best of Award of Excellence" and has maintained that status with my winelist matrix, created while developing the list at Steel Restaurant. I also worked the floor nightly as a sommelier and was responsible for the floor staff and service in a Five-Star 180 seat team wait system. I represented the restaurant as a Judge in the 2003 Dallas Morning News Wine Competition.

I helped coordinate and train the staff of a New Asian themed luxury Game house. I helped build and organize their "Best of Award Of Excellence" wine program.

I was responsible for the beverage program, reporting directly to Khanh Dao. We grew our winelist grew from 350 to over 1260 selections, with multiple verticals from Bordeaux, Napa, Spain and Italy. As a cutting edge Asian restaurant we had a large focus on German and Alsace wines, a generous selection of Italian wine, and over 50 Sakes. For the solo drinker we offered over 50 wines by the glass in a Wine Keeper system to ensure freshness. We twice recieved a "Best of Award of Excellence" from Wine Spectator" and were voted " Best new Restaurant Bar 2001" from Esquire magazine. I also represented the restaurant as a 2002 Judge for the Dallas Morning News Wine Competition. As a manager of Steel restaurant I hired and managed service and beverage training of all new servers. I also programmed our Squirrel POS system. In 2001 we recieved "Top 10 Best New Restaurants" from the Dallas Morning News and "Best New Restaurant" from the Dallas Observer's Readers Awards.