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…
Adrian Chong grew up in Malaysia & left home to start my culinary career in Singapore at the age 15. Spend most of my career doing classic French cuisine before transitioning over to Spanish and now Latin American. My motto on cooking is always to keep it simple & tasty and let the ingredients do the…
Destined to be an engineer like his father, Italian-born Chef Enrico De Martino’s career took an unexpected turn at a young age when his passion for food blossomed while hand-rolling fresh pasta and making gnocchi every Sunday in his grandmother’s kitchen. Combined with his dream to travel the world, Chef Enrico has spent nearly 2 decades embracing…
Sakal Phoeung is a French Executive Chef with over 25 years of experience in luxury hotels and several upscale restaurants. After serving as Executive Chef for the opening of Sofitel Phnom Penh Phokeethra, he came back to Vietnam in 2012 as the Executive Chef of Sofitel Plaza Saigon until 2016. His cuisine reflects a unique blend…
Tran Thuan came from central highland of Viet Nam, Daklak province. After high school, I had done Engineering in university but not happy with the job. Again I applied for a hospitality management training in 2 years without knowledge kitchen management so I decided to worked in the kitchen let see how they managed. First time…