From Michelin-starred stages in Europe to the cultural heights of Sapa, Oliver Mette has built a career that transcends borders. Blending French precision, global inspiration, and a deep respect for local authenticity, he transforms each plate into a narrative of artistry, excellence, and refined indulgence.
.jpg)
For more than two decades, Oliver Mette has shaped a culinary journey defined by artistry and ambition. Born in Germany, his career began in Europe’s most exacting kitchens, where he mastered the rigour of classical French cuisine while nurturing an instinct for innovation. His ascent was marked by Michelin recognitions between 2015 and 2018, as well as accolades such as the Best Swiss Award and a nomination as Rising Star in 2017, affirming his place among Europe’s most promising culinary leaders.
Mette’s trajectory soon moved onto the international stage. In Davos, his artistry was showcased at the World Economic Forum, where he curated bespoke experiences for global leaders and influential figures. Later, in the Maldives, he absorbed the rhythm and diversity of Asia, weaving tropical nuance and cultural resonance into his culinary vocabulary.
Today, as Director of Culinary at Hotel de la Coupole – MGallery in Sapa, Vietnam, Mette stands at the intersection of French sophistication and Vietnamese authenticity. His creations balance technique with storytelling: menus that celebrate local harvests elevated by global refinement. Each dining experience under his direction is not merely a meal but an encounter — a dialogue between terroir and technique, heritage and innovation.
Beyond the kitchen, Mette’s influence lies in his role as a mentor and tastemaker. A member of the Disciples Escoffier International and a jury member of Bocuse d’Or Vietnam, he has guided young chefs with a philosophy that marries discipline with imagination. His mentorship has left a lasting imprint on teams across Europe and Asia, cultivating talent that continues to flourish in the industry.
Equally, he is an advocate for sustainability in luxury dining. At Hotel de la Coupole, he has pioneered systems to reduce food waste by 10% in 2025, blending ethical responsibility with the refinement expected of a world-class kitchen. His initiatives extend to supporting local farmers and producers, ensuring that each plate is rooted in community as much as in craft.
From Zurich to Sapa, Oliver Mette’s story is one of culinary leadership at its most elegant — a chef who elevates gastronomy into cultural dialogue, where excellence is measured not only by taste but by legacy, mentorship, and vision.