With two decades of global Hyatt experience, Chef Martin Robl unites European artistry with Asian sensibility at Park Hyatt Saigon. His philosophy celebrates sustainability, creativity, and collaboration, shaping dining experiences that honour refinement while capturing the cultural vibrancy of Vietnam’s most dynamic city.
Born in Riesa, Germany, Chef Martin Robl embodies a culinary journey defined by precision, passion, and international breadth. Over nearly 20 years, his career with Hyatt has spanned the globe - from Park Hyatt Zurich and Hyatt Regency Amsterdam to Park Hyatt Shanghai, Danang, and Siem Reap. Each chapter deepened his mastery of classical European technique while embracing the evolving creativity of contemporary Asian cuisine.
Appointed Executive Chef of Park Hyatt Saigon in 2023, Chef Robl now leads the hotel’s acclaimed restaurants and banquet operations. Guided by Hyatt’s ethos “Food. Thoughtfully Sourced. Carefully Served.”, his menus highlight seasonal ingredients, sourced responsibly and transformed with finesse. His dedication to sustainability is unwavering - reducing waste, maximising the potential of every ingredient, and forging meaningful partnerships with local farmers and artisans.
Beyond the plate, Chef Robl is a leader who believes that great kitchens thrive on inclusivity and collaboration. He cultivates an environment where creativity is shared, voices are heard, and innovation becomes collective artistry. His vision not only elevates Park Hyatt Saigon’s gastronomic stature but also mentors and inspires a new generation of culinary talent.
With his arrival, Chef Robl has infused Park Hyatt Saigon with fresh energy and artistry. His cuisine is a dialogue between heritage and innovation, a celebration of Saigon’s spirit, and a promise of unforgettable dining experiences where elegance, culture, and sustainability converge.