Bruno Aïm The French Art of Vietnamese FlavoursAfter four decades mastering the art of French ice cream, Bruno Aïm begins a new chapter in Vietnam. Inspired by tropical fruits, aromatic herbs and an extraordinary culinary landscape, the master artisan brings French savoir-faire into conversation with Vietnamese terroir, guided by craftsmanship, curiosity and an enduring desire to discover.
Võ Thành Vương Lưu Tích & Tracing The Memory Of Vietnamese Cuisine“For Chef Võ Thành Vương, Vietnamese cuisine is a living archive — shaped by the sea, family tables and knowledge passed quietly through generations. With LƯU TÍCH, his latest tasting menu at CoCo Dining, he explores how these culinary memories can be preserved, reinterpreted and carried forward.” By Jade Huynh
Chef Eddie Vietnamese Soul, Japanese DisciplineFor Chef Nguyễn Đăng Kỷ Cương - better known as Chef Eddie - omakase is far more than a tasting menu. It is a relationship built on trust.
Alessio Rasom The Chef We Trust to Feed Us“Italian technique, Vietnamese ingredients and an unwavering belief in the people who produce them. At Si Dining, Chef Alessio Rassom is building more than a restaurant. Through close relationships with farmers, fishermen and local producers, he is exploring what Vietnam’s extraordinary ingredients can become when knowledge, craftsmanship and trust come together.” by Tracie May
Jo Seung-Hyun Homecoming At San“San in Seoul has captured Asia’s attention thanks to Chef Jo Seung-hyun who builds a well-thoughout-out personal vision of modern Korean cuisine.” By Amy Van
Luke Nguyen Past, Perfected“Top chef Luke Nguyen brings Vietnamese flavours full circle at Tran Dynasty in Fairmont Hanoi, presenting a nuanced, fine-dining interpretation rooted in history yet shaped for today.” by Amy Van
Daniel Nguyen Leading Beyond The KitchenFrom mentoring Vietnam’s next generation of chefs to shaping the culinary vision of three luxury resorts, Chef Daniel Nguyen reflects on leadership, authenticity and the future of Vietnamese gastronomy. He shares why exceptional hospitality begins not in the kitchen, but with people, purpose and a commitment to continuous growth.
Terry BlackburnData, Trust & The Future Of Sustainable HospitalityWith sustainability now a top priority in hospitality, Terry Blackburn sees the future favouring brands that can clearly show their impact. Through Tuu, he helps hospitality businesses turn their operational data into measurable proof, changing how people understand, share, and trust sustainability efforts.
Eric BaumgartnerThe Art Of Human ConnectionAfter more than four decades across Europe, the Middle East, and Asia, Eric Baumgartner has come to believe that true luxury is no longer defined by excess, but by emotion, anticipation, and meaningful human connection.
Chef Eddie On the Art of OmakaseFor Chef Nguyễn Đăng Kỷ Cương, better known as Chef Eddie, omakase is more than a tasting menu, it is a relationship built on trust. Blending Japanese precision with Vietnamese memory, his quietly confident cuisine transforms familiar flavours into deeply personal expressions of craftsmanship, culture and contemporary fine dining.
Chef Jonathan Koh The Art of Cooking with EmotionFor Chef Jonathan Koh, cooking has always been deeply tied to memory, emotion, and human connection. From humble family kitchens to Michelin starred restaurants in France and the evolving identity of VOYAGE in Saigon, his cuisine reflects a philosophy where refinement is expressed not through excess, but through sincerity, balance, and feeling.
Steven Hau Wai Yan When Discipline, Structure, Can Shape Vietnam’s Hospitality FutureFrom Michelin-starred kitchens in Switzerland to the evolving dining landscape of Vietnam, Steven Hau Wai Yan reflects on the foundations of excellence, the importance of cultural intelligence, and his role in building sustainable hospitality concepts while supporting Vietnamese talent on the global culinary stage.