From London kitchens to Saigon’s dining stage, Chef Quang Dũng has built a career rooted in curiosity, courage, and cultural pride. Blending modernist techniques with traditional Vietnamese methods, and pioneering sustainability with Chapter Dining, he is redefining the way Vietnam’s culinary story is told—one chapter, one dish, at a time.
For Chef Quang Dũng, the kitchen has always been a place of discovery. His first encounters with professional cooking began not in Vietnam, but in the United Kingdom, where he pursued his studies and gained hands-on experience in restaurants that sharpened his skills and awakened a passion that would change his life’s direction.
Returning to Vietnam, he joined the French Grill at JW Marriott Hanoi, an experience that taught him the elegance and precision of French gastronomy. But his vision extended beyond technique—he wanted to create spaces where food could become story, where Vietnamese culture could be expressed on the plate. In 2015, he ventured into entrepreneurship with the opening of Gastro, the first of many milestones in his career.
That same spirit of innovation led to Chapter, his flagship restaurant, where Vietnamese heritage meets contemporary craft. Chapter’s menus are designed as narratives, each course a vignette that blends local ingredients, traditional spices, and modernist flair. Recognised by the MICHELIN Guide, the restaurant has become a symbol of how Vietnamese cuisine can evolve while honouring its roots.
Never content to stand still, Chef Dũng turned his attention to sustainability. In early 2025, he launched Tales by Chapter, Vietnam’s first zero-waste, plant-based dining concept. Here, every element of an ingredient is used with purpose, sourced from local producers and supported by his investment in a bio-diversified farm. With its philosophy of “No ingredient left behind,” Tales is both a culinary and ecological manifesto.
Across his journey, from the disciplined kitchens of London to the pioneering dining rooms of Hanoi, Chef Quang Dũng has remained guided by one principle: food is memory. It tells the story of who we are, where we come from, and what we dream to become. His cuisine is not simply crafted for flavour but for connection—between past and present, technique and tradition, culture and innovation.
Through Gastro, Chapter, and Tales, he continues to write Vietnam’s culinary story with imagination, conscience, and pride. For diners, each plate becomes more than a dish; it is a chapter of a larger narrative—one that celebrates heritage, embraces change, and points to the future of Vietnamese gastronomy.