From humble beginnings in Hue’s family kitchens to becoming the first Vietnamese Executive Chef of La Residence Hotel, chef Nguyễn Đông Hải has mastered the art of blending East and West. With refined creativity and deep cultural pride, he carries Hue’s cuisine onto the world stage, where tradition meets innovation in perfect harmony.
Chef Nguyễn Đông Hải’s journey began in Hue, where childhood days spent helping his mother and grandmother in the kitchen sparked a lifelong passion for cooking. At a time when gastronomy was not widely considered a profession for men, he chose a different path, graduating from the Hue Vocational College of Tourism as one of its earliest culinary students.
Starting out at La Residence Hotel - then still a provincial guesthouse - Hải took on basic duties, from washing dishes to preparing mise en place. Yet his determination and dedication soon caught the attention of his mentors. Learning from both renowned Hue masters and French chefs, he developed a distinctive culinary voice: one that marries Vietnamese authenticity with European refinement. His talent and perseverance led him to a historic milestone, becoming the first Vietnamese Executive Chef of La Residence Hotel, a position once reserved for French chefs.
A defining moment in his career came in March 2017, when La Residence hosted Emperor Akihito and Empress Michiko of Japan during their state visit to Vietnam. Entrusted with preparing the luncheon, Hải curated a menu that seamlessly blended East and West—scallops smoked with jasmine, foie gras paired with banana blossom salad, beef marinated with ginger and five spices, codfish with lemongrass and sweet potato, alongside traditional Hue delicacies such as nem lụi, bánh bèo, and royal lotus seed soup. His creations delighted the Imperial couple, earning praise in the Japanese press and recognition for Hue’s culinary artistry.
For Chef Hải, cooking is a balance of heritage and innovation. He believes in adapting traditional flavours to international palates without losing their essence, creating a cuisine that feels both familiar and new. “Cooking means continuous creativity,” he shares, “inventing rather than imitating, always with respect for tradition.”
Today, Hải continues to champion Hue cuisine while refining his distinctive blend of East and West. Representing Vietnam at international events such as the Vietnam Culinary Week in Hong Kong and aboard the Calisto yacht in Thailand, he carries with him the soul of Hue: its spices, its elegance, its stories. Wherever he cooks, he ensures Hue’s culinary legacy is not only preserved but celebrated on the world stage.