Chef's Profiles

Alessio Rasom <br> The Chef We Trust to Feed Us
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 <br> Homecoming At San
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 <br> Past, Perfected
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 <br> Leading Beyond The Kitchen
Daniel Nguyen
Leading Beyond The Kitchen

From 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.

Chef Eddie <br> On the Art of Omakase
Chef Eddie
On the Art of Omakase

For 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 <br> The Art of Cooking with Emotion
Chef Jonathan Koh
The Art of Cooking with Emotion
For 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.
Chef Jaiden Nghiem <br> The Man Who Tames Fire
Chef Jaiden Nghiem
The Man Who Tames Fire
At El Toro, dining unfolds with quiet precision, where fire, technique, and restraint come together to shape something deeply personal. In this conversation, Chef Jaiden Nghiem reflects on his journey, his evolving philosophy, and the art of creating spaces where guests can slow down, connect, and simply feel at ease.
Chef David Thai <br> The Soul of a Modern Bistro
Chef David Thai
The Soul of a Modern Bistro
In a culinary landscape where flavors can echo memories and technique becomes a language of emotion, Chef David Thai stands at the crossroads of East and West, crafting dishes that speak with quiet precision and soulful intention. His story - shaped in Paris and refined in Vietnam - unfolds through a devotion to purity, balance, and authenticity.
Chef Thao Na <br> The Art of Gentle Power in the Kitchen
Chef Thao Na
The Art of Gentle Power in the Kitchen
Chef Thao Na’s culinary journey defies convention. In a world where kitchens are often shaped by intensity and bravado, she chose a gentler strength: femininity expressed through patience, intuition, and emotional depth. Her cuisine becomes a form of storytelling, where French discipline frames Vietnamese memory, and each dish reflects the quiet courage of carving her own path.
Chef Benjamin Werge Jensen: From Copenhagen to the Clouds of Sapa
Chef Benjamin Werge Jensen: From Copenhagen to the Clouds of Sapa
Chef Benjamin Werge Jensen’s path was not scripted. Drawn first by curiosity, then by purpose, he journeyed from Nordic kitchens to Vietnam’s mist-covered mountains, where classical technique now meets remote landscapes, local communities, and a growing sense of belonging.
Rose Ang <br> Culinary Trailblazer
Rose Ang
Culinary Trailblazer
An international career specialising in Japanese cuisine, extensive stakeholder management experience, and the ability to create a cohesive and effective operational flow between front of house and kitchen are just some traits that define Chef Rose Ang.