CHAMPIONS

Our

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.

Exp: 11 years working in F&B industry included:

French La Villa (2012)
Intercontinental Saigon (2010- 2015).
Graduated from L’ecole Ferrandi Paris (2016)
Stagiare: A.T (paris), La marine (noirmoutier), Le Bien Aime (paris) and Making Miso (Tokyo – Kyoto)
The Monkey Gallery 2019 up to now)

Lê Việt Hồng

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 running successful 5 Star International kitchens, Eric was also the instrumental in IHG’s success as host Hotel group during the Winter Olympic in Pyeongchang, South Korea looking after Multiple Properties as Group Task Force Leader.

Eric Fettke

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 only did I see at KIYOTA restaurant a skilled Japanese chef in the “spring of beauty” to sublimate, I also saw a team of Vietnamese cooks have the opportunity to learn directly from a good teacher right away. on “home turf”, getting help, practically contributing to the success of a “quality” restaurant. Personally, I feel very grateful to KIYO CHAN for taking the time, effort and dedication to bring the quintessence of Japanese cuisine here.

Koutarou Kiyota

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 work for you. I feel chefs have the responsibility to take what nature has given us and showcase the best of what it can be.

Adrian Chong

Chef Enrico De Martino, originally destined for engineering, discovered his love for cooking while making traditional Italian dishes with his grandmother. He pursued a culinary career, gaining experience across Europe, including Michelin-awarded restaurants. With a commitment to quality, he values his team exceeding guest expectations. Chef Enrico blends authentic Italian ingredients and recipes with modern techniques. He now leads the culinary team at R&J Italian Lounge & Restaurant in The Reverie Saigon, known for its regional Italian menu and vibrant ambiance.

Enrico De Martino

Sakal Phoeung, a French executive chef with extensive experience in luxury hotels and upscale restaurants, has left a significant mark on the culinary scene. From his role as the Executive Chef for the opening of Sofitel Phnom Penh Phokeethra to leading the culinary team at Sofitel Plaza Saigon, his cuisine is characterized by a blend of creativity and a genuine passion for food. In addition to owning his own restaurants, Le Corto and P’ti Saigon, Sakal's influence extends to culinary consulting and hosting notable state visits, including French President François Hollande. As the President of Les Disciples d’Escoffier Vietnam, he's known for his simplicity that has fostered unity among members and ignited new energy for innovative gatherings and events.

Sakal Phoeung

Tran Thuan, originating from Daklak province in Vietnam, transitioned from studying engineering to hospitality management and eventually found his passion in the culinary world. After working in various kitchens, he encountered inspiration from a foreign chef group that ignited his interest in using local ingredients to create exceptional dishes. This experience led him to explore fire-based cooking and eventually collaborate on a successful culinary project called Esta, blending Asian flavors with his fire-cooking expertise. Tran Thuan and his team received recognition for their innovative cuisine, and they continue to strive for culinary excellence.

Tran Thuan

Giovanni Parrella, originally from Napoli, has over 30 years of culinary experience in kitchens worldwide, including Istanbul, Mumbai, and Beijing. He's passionate about understanding diverse cuisines and infuses Italian authenticity into his menus. Despite his father's plans for him in construction, Giovanni pursued his culinary passion from a young age. He's currently the Executive Chef at The Reverie Saigon, overseeing diverse dining experiences at the 5-star hotel.

Giovanni Parrella Executive Chef, The Reverie Saigon

Chef Olivier Corti is one of the most well known chefs in Da Nang, after different experiences in Michelin star restaurants in France and Hong Kong he decided to move to Vietnam. The passion for French cuisine and the constant desire to satisfy all the palates bring him to open his first restaurant.

Chef Olivier Corti

AWARD: CHAMPION OF THE TOP CHEF VIETNAM 2019

I currently managed Le Corto French Wine Dining and P’ti Saigon group.
I used to attended Chef battle at Sofitel Saigon year 2016
I used to attended Chef battle at Sofitel Bangkok year 2017
During the time working at Le Corto restaurant, I had chances to work with many different Michelin stars chefs (1 star, 2 stars,3 stars). Chef Anton Frederic, Chef Herve Rodrigues, Chef Thierry Drapeau… My team and I used to served previous French President Mr. Francois Hollande and his team of 25 peoples in 2016, during the time he visited Ho Chi Minh.

Vo Thanh Vuong

Pedro Goizueta, born in Malaga in 1989, acquired his love of cooking at the age of 16. Working in a London restaurant reaffirmed his passion for food and drink. He studied hospitality at Les Roches Marbella and worked in some of Spain's best restaurants. He fell in love with Vietnam's culture and food after considerable travel and a profound voyage across Southeast Asia. Despite the difficulties of a difficult year, he founded his own restaurant, KIBA, after working in Saigon. Pedro and his crew are excited about the future and are actively experimenting with culinary novelties such as smoking Caspian Salmon.

Pedro Goizueta

Ricardo Luján, hailing from a well-known family in Guadalajara, Mexico, grew up with an appreciation for seasonal and regional food. He began his culinary journey by working in various restaurants and learning valuable lessons about ingredient respect. He managed restaurant openings in Puerto Vallarta and the Mayan Riviera before making his mark in Los Cabos, where he ascended to roles like Executive Chef at Villa La Estancia. Ricardo's culinary passion led him to engage in education, charity events, and cooking competitions, earning recognition for his skills. In 2013, he embarked on a new adventure in Myanmar, witnessing the intersection of local and global culinary influences. Ricardo's travels through neighboring countries expanded his culinary horizons.

Ricardo Luján

Peter Cuong Franklin is a Vietnamese-American chef with a background in investment banking who pursued his passion for culinary arts. After training at Le Cordon Bleu and working at renowned restaurants worldwide, he developed a style that combines tradition and contemporary approaches. Franklin's cooking is influenced by his mother's expertise and his multicultural experiences. He's known for modernizing Vietnamese and Asian cuisine, emphasizing Southeast Asian flavors and fresh ingredients. Besides his culinary role, he's a consultant, educator, and contributor to food conferences. He founded ANAN Saigon, offering Vietnamese dishes with an international twist, and NHAU NHAU, a modern Vietnamese pho bar celebrating traditional street culture.