Originally from Marseille, Chef Pierrick Maire brings together Mediterranean memory, French discipline and Asian precision in a cuisine defined by clarity and respect for ingredients. At Truffle Saigon, perched on the 73rd floor of Landmark 81, his cooking reflects elegance, restraint and a lifelong devotion to exceptional produce.
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Chef Pierrick Maire’s culinary story begins in Marseille, where the Mediterranean is not simply a landscape, but a way of living. In the vibrant South of France, food is woven into daily rhythm, family gatherings and cultural identity. His earliest memories are rooted in long, joyful dinners, where conversation, generosity and flavour moved naturally around the table. Those moments awakened a passion that would quietly guide the rest of his life.
Growing up in France, where gastronomy holds a profound place in the national imagination, Chef Maire developed an early respect for ingredients and tradition. Yet it was his Mediterranean heritage that gave his cuisine its emotional foundation. Seafood, fresh produce, olive oil, herbs and the brightness of coastal cooking remain deeply connected to his identity. Even as his career carried him far from Marseille, this sense of place continued to shape the way he thinks about food.
His professional foundation was built in France, where he spent more than twelve years working in Michelin-starred restaurants. In these kitchens, he absorbed the discipline, structure and precision of French haute cuisine. The influence of Auguste Escoffier, alongside the chefs who guided him throughout his journey, helped shape his understanding of culinary excellence: not as excess, but as control, clarity and purpose.
A major turning point came when he followed his former mentor, Chef Yannick Alléno, to China. This move opened a new chapter across Asia, one that would expand his perspective without weakening his French roots. Over the past nine years, Chef Maire has built a rich international career through Beijing, Taipei, Shanghai and now Ho Chi Minh City. Each destination added a new layer to his culinary language, sharpening his sensitivity to culture, technique and guest experience.
Asia gave him a different rhythm of precision. From ingredients and textures to service expectations and aesthetic balance, the region deepened his appreciation for subtlety. In Shanghai, one of his proudest achievements was retaining a Michelin star, a milestone that reflected his dedication, consistency and ability to lead at the highest level. It also affirmed his capacity to translate French gastronomy within a contemporary Asian context.
Since 2021, Chef Pierrick Maire has served as Executive Chef of Truffle Saigon, a gastronomic destination set high above the city on the 73rd floor of Landmark 81. The location itself carries a sense of elevation, but his cuisine remains grounded in sincerity. At Truffle, he offers a refined and personal expression of French technique, Asian precision and Mediterranean soul.
His philosophy is direct yet profound: great cuisine begins with great produce. For Chef Maire, the role of the chef is to source the finest ingredients and treat them with respect, clarity and intention. Nothing should be forced. Each element must have purpose.
In his hands, gastronomy becomes both elegant and honest. It carries the memory of Marseille, the rigour of Michelin kitchens, the precision of Asia and the quiet confidence of a chef who understands that true refinement begins with restraint.