Returning for its fifth edition from November 4 to 7, Passion Week 2026 transforms Park Hyatt Saigon into a gathering place for exceptional talent. Michelin-starred chefs, celebrated mixologists and masters of diverse disciplines come together for four days of remarkable gastronomy, intimate encounters and experiences shaped by artistry, passion and imagination.
Four Days, Four Culinary Perspectives
Excellence rarely follows a single formula. It emerges through years of dedication, an instinct for discovery and the confidence to interpret tradition in unexpected ways. This philosophy lies at the heart of Passion Week 2026, the fifth edition of Park Hyatt Saigon's signature celebration under the global Masters of Food & Wine programme.
Over four days, the hotel becomes a meeting point for some of the world's most compelling culinary voices. Four exclusive lunches and four gala dinners offer an intimate introduction to their individual philosophies, with each chef bringing a distinctive cultural perspective to the table.
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The journey begins on November 4 with Chef Elizondo Hourbeigt Joaquin of Michelin-starred ZEA in Taipei. Drawing on his Latin American heritage and Taiwan's exceptional produce, he creates a culinary dialogue between seemingly distant traditions.
On November 5, Chef Frédéric Simonin brings the finesse of Parisian gastronomy to Saigon. A Meilleur Ouvrier de France who refined his technique alongside Joël Robuchon, Simonin approaches each ingredient with precision, restraint and a profound understanding of classical French cuisine.
A different expression of heritage follows on November 6, as Bahrain's Chef Tala Bashmi presents her contemporary interpretation of Khaleeji cuisine. Through Fusions by Tala, she has transformed regional culinary memories into a distinctive voice on the international stage.
The final evening belongs to Chef Frédéric Lorimier of Parisian restaurant Virtus, awarded two Michelin stars. His cooking combines technical mastery with Mediterranean influences, revealing the remarkable depth that can emerge from carefully considered ingredients and exceptional sauces.
Beyond the Dining Table
Yet Passion Week's appeal extends far beyond its celebrated kitchens. Its masterclasses invite guests to discover the philosophies and disciplines that distinguish true expertise.
Japanese tea master Machiko Soshin Hoshina introduces the quiet sophistication of the tea ceremony, while Pastry Chef Douglas Oberson explores the precision behind beautifully balanced desserts.
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Elsewhere, endurance racing veteran Jean-Marc Merlin shares lessons from the racetrack, magician Stefan Leyshon challenges perception through contemporary illusion, and world champion sommelier David Biraud reveals the nuances of fine wine. Bruno Gils of Petrossian Paris completes the programme with an exploration of caviar's heritage and craftsmanship.
The Spirit of Modern Mixology
At 2 Lam Son, cocktail culture receives an equally distinguished interpretation. Claire Liu of Hope & Sesame, ranked No. 1 on Asia's 50 Best Bars 2026, joins Terry Kim of Seoul's Alice Cheongdam, ranked No. 13, for exclusive experiences showcasing their inventive approaches to flavour, technique and presentation.
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Since its debut in 2018, Passion Week has evolved into a distinctive expression of Park Hyatt Saigon's hospitality philosophy. More than a showcase of celebrated names, its 2026 edition offers something particularly meaningful: the opportunity to encounter exceptional talent, understand the dedication behind each discipline and experience craftsmanship at its most personal.