Born among the Dolomites and shaped by Michelin kitchens across Europe, Chef Alessio Rasom brings to Vietnam a cuisine of memory, movement and curiosity. His work connects Italian roots, French precision and Vietnamese ingredients, creating a culinary language guided by craft, sustainability and a deeply personal sense of place.
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Some chefs build their identity around a single destination. Alessio Rasom’s story is different. It begins in a tiny village in Northern Italy, where the Dolomites shape both the landscape and the rhythm of daily life. In his family, food was not a profession observed from a distance, but a living inheritance. Surrounded by chefs and bakers, he first learned that cooking could carry memory, discipline and generosity in equal measure.
His earliest training came at EL PECK, his father’s renowned bakery. There, before fine dining entered the picture, he encountered the quiet rigor of dough, time and repetition. At 16, driven by ambition and restlessness, he left home to pursue a wider culinary world. That decision would take him through some of Europe’s most respected kitchens, from Trussardi alla Scala in Milan and Mirazur in Menton to Le Bristol in Paris and Malga Panna in Moena.
In France, Rasom’s perspective sharpened further. During his years in Paris, including his role at the Michelin-starred Ze Kitchen Galerie and KGB Kitchen Galerie bis, he absorbed a more global way of thinking about cuisine. French technique gave structure to his instincts, while exposure to international ingredients and creative kitchens expanded his sense of possibility.
Yet perhaps the most defining journey of his life happened outside the kitchen. After nearly four years in Paris, Alessio and his wife Binh set out on an 18,000-kilometre cycling expedition from Paris to Vietnam, crossing countries and cultures before eventually settling in Da Nang. The journey was not only physical. It became a turning point, bringing together adventure, family and a new understanding of place.
In Vietnam, Rasom found fresh ground for his culinary voice. As co-founder and director of A&U Restaurants, he leads Si Dining and Cucina Luca in Da Nang. Through Lim Hospitality Group, he is also connected to Em’s Bakery, Lim Dining Room, Hidden Thaiger and Vincognito in Hoi An. Across these ventures, his role extends beyond the stove. He is a chef, mentor, operator and builder of teams, guiding concepts with attention to sustainability, cost management and cross-functional collaboration.
His cuisine reflects this layered journey. Italian tradition remains at the core, but it is never treated as static heritage. Instead, Rasom allows it to meet the freshness and energy of Vietnam. He is often found sourcing locally caught produce at regional markets, seeking ingredients that bring both quality and responsibility to the plate. The result is food that feels rooted yet open, familiar yet shaped by travel.
Recognition has followed this approach. His work has earned Michelin selection, a Best Service Award in 2024, and placements among Robb Report’s Best 25 Restaurants in Vietnam, Tatler’s Best 20 Restaurants in Vietnam in 2025, and Travel + Leisure Asia’s list of the country’s best restaurants.
Today, based in Da Nang and father to two young daughters, Chef Alessio Rasom continues to cook with the same spirit that first took him beyond the Dolomites: disciplined, curious and deeply alive to the world around him.