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.
Your cooking reflects a strong technical foundation and a distinctly modern culinary mindset. Looking back, which period do you feel most clearly shaped the cooking identity you have today?
My journey truly began in 1997 when I joined the Hyatt Group in Paris. Traveling with Hyatt International exposed me to diverse culinary cultures and gave me a broader vision—especially the intersection of Asian and French cuisine. That foundation was later refined during my time with Six Senses Vietnam from 2004 to 2011, where I developed and remixed my techniques, building a cooking identity rooted in classic methods but expressed with contemporary nuances.
You have worked in professional kitchens with rigorous standards. In your view, what distinguishes a technically skilled chef from one with a personal culinary voice?
A strong technical base is essential, but what defines a chef’s voice is the clarity of taste. Quality ingredients come first, and each combination must allow the main product to shine. Any spice or natural aroma should enhance - not overpower - the core ingredients. For me, it also means respecting fundamentals, such as using homemade stocks as the backbone of flavor.
Kobe Bistro embodies the spirit of a modern bistro where simplicity rests on solid technique. What is the core element that defines Kobe Bistro’s identity amid an increasingly diverse culinary landscape?
The heart of Kobe Bistro lies in our concept: predominantly Japanese beef, explored through varied interpretations. We use cuts such as beef tongue, slow-cooked to tenderness, and we smoke our beef to create a distinctive taste. Asian flavors and recipes play a strong role in shaping our identity. I call it Bistro Gastronomy by David Thai - a cuisine that expresses my soul and the destinations that have influenced me around the world.
Running a restaurant requires maintaining consistency day after day. What has been the most demanding aspect of sustaining both quality and spirit at Kobe Bistro over time?
Human resources remain a challenge, especially balancing front-of-house and back-of-house teams. Pricing and product sourcing must constantly be reassessed as markets shift. And in today’s environment, investing in digital marketing and social media—such as TikTok—has become essential. Being visually present and relevant is demanding, but it’s a necessary evolution to integrate into our concept.
Looking ahead, how do you hope Kobe Bistro will continue to evolve? Which values are non-negotiable for you, regardless of change?
Quality and consistency will always be the foundation. On a day to-day basis, we maintain strict standards, while refreshing the menu once a year to ensure skills and products remain sharp. We also aim to bring new culinary experiences to our guests through visiting chefs, four-hand dinners, wine dinners, and other curated events—programmes we intend to continue developing on our social platforms.
As someone committed to mentoring the next generation, what shifts do you see in the mindset and aspirations of young Vietnamese chefs today?
There is commitment and hard work, but the key to success lies in staying curious—learning beyond a single position and embracing diverse techniques. Exploring pastry and bakery is crucial because it completes a chef’s understanding of the full operations of a hotel or restaurant. Young chefs today have ambition, but the greatest strength will come from broadening their skills and perspectives.
