KIYO CHAN is over thirty years old but has more than thirteen years of culinary experience (ten years for Sushi, three years for Yakitori) sincerely in love with the country and people of Vietnam. Settling in Vietnam for five years and opened KIYOTA restaurant Omakase style in Ho Chi Minh City for four years. Not…
Chef Eric Fettke, having accumulated more than 25 years of kitchen Experience throughout Europe, The Middle East and Africa, Chef Eric has held the position of Executive Chef at the InterContinal Warsaw, Aqaba, Hanoi and continues his Culinary journey as Culinary Director as the InterContinenal Saigon. No stranger to the high demands and pressures of…
Executive Chef At SUSHI REI Born and raised in Aichi prefecture, Chef Tomohiro Sawaguchi has been working in a Japanese restaurant for nearly 20 years since high school. He was training in Aichi ,after that he was working in India ,Thailand ,Malaysia and Vietnam. Chef Tomohiro is familiar not only with fish knowledge, but also…
My cuisine base on French Technique, Japanese Philosophy and Vietnamese Local Ingredients. My inspiration come from Paris and Tokyo where i used to spent my time to study and live there. name : Lê Việt Hồng exp: 11 years working in F&B industry included: – French La Villa (2012) – Intercontinental Saigon (2010- 2015). – Graduated from…