Hong Pham works as a radiologist but devotes additional time to cooking ducks in the style of Peking or pipa preparations. He operates from his home in South Pasadena and shares updates through a social media account called That Peking Duck Guy, according to LAist.
Pham began the account in late 2025 simply to record his efforts at perfecting the dishes. He had no initial plan to sell the results because of his full-time medical position. Neighbors soon asked to purchase the ducks he was producing in volume, which led him to offer them for sale to avoid excess leftovers.
The operation now includes takeout events and catering from the same backyard where the cooking occurs. Customers receive a duck along with accompanying sides and soup. Pham noted that his clients have included television host Phil Rosenthal and chef Roy Choi.
Before focusing on duck, Pham and his wife explored various Asian cooking projects at home, including making tofu in multiple forms and preparing Vietnamese steamed rice rolls. His shift to duck came after seeking an improved method for Vietnamese roasted pork belly, which prompted research into specialized ovens used in Asia.
Pham acquired an Apollo oven modeled after a space capsule and tested it on other meats before applying it to waterfowl. He also received guidance from chef Mei Lin, who advised keeping the approach simple and traditional. Pham continues to refine his technique after hundreds of birds and has stated that the duck project has endured where earlier experiments did not.
This report is based on coverage by LAist: https://laist.com/news/los-angeles-activities/hong-pham-that-peking-duck-guy