From Avignon’s Michelin milieu to Saigon’s culinary stage, Chef Thierry Mounon has built a career on discipline, detail, and quiet audacity. Trained in France, tested in London and Bora Bora, and refined in Vietnam since 2008, he channels classic French technique into thoughtful, time-honed mastery.
Chef Thierry Mounon’s journey into gastronomy began in Southern France, where he nurtured a dream of creating a sanctuary for French cuisine. His professional story took a decisive turn in 2003, when he was recruited by the celebrated Michelin-starred chef Christian Etienne to join his renowned restaurant in Avignon. Immersed in the demanding world of haute cuisine, he absorbed the discipline, precision, and respect for seasonality that would shape his philosophy for decades to come.
Eager to test his skills on an international stage, he moved to London to work in another Michelin-starred establishment. The intensity of the city’s dining scene, with its global clientele and fast-paced service, honed his ability to combine classical French foundations with adaptability and innovation. In London’s kitchens, he mastered the delicate balance between technique and creativity, further strengthening his confidence as a chef.
After returning to France for a period, his path led him far beyond Europe, to the breathtaking islands of Bora Bora. There, surrounded by turquoise waters and tropical abundance, he discovered the art of blending French culinary discipline with the vibrant produce of Polynesia. Working with freshly caught seafood, fragrant herbs, and exotic fruits, he expanded his repertoire, crafting dishes that honoured both tradition and environment.
In 2008, his career brought him to Vietnam, where he joined the kitchen of a prestigious five-star hotel. Immersed in the country’s dynamic flavours, markets, and culinary traditions, he found inspiration in the freshness of local herbs and the boldness of Vietnamese cuisine. Those two years laid the foundation for a deeper connection with the region, one that would later anchor his career.
By 2010, he had made Ho Chi Minh City his permanent home, establishing himself as one of the city’s most respected French chefs. Over the years, his work has consistently reflected an unwavering commitment to quality, an appreciation for detail, and an ability to seamlessly integrate French heritage with international influences. Today, his career stands as a testament to perseverance, passion, and the quiet mastery of a craftsman who has never lost sight of his culinary vision.