The Gourmet Vietnam Awards return with a spotlight on creativity, passion, and talent across the country’s vibrant dining scene. This year, the People’s Choice categories invite food lovers to champion the chefs whose flavours and philosophies have reshaped the way Vietnam eats. From Italian mastery to French finesse, from bold Vietnamese reimaginings to soulful storytelling, these culinary leaders embody the energy and diversity of modern gastronomy.
Alessio Rasom – Si Dining, Danang
Raised in the Italian Alps and forged in Michelin-starred kitchens, Chef Alessio Rasom has become one of Danang’s most exciting culinary figures. At Si Dining, his philosophy of “freedom in cooking” thrives, merging Italian refinement with Vietnam’s seasonal bounty. Whether it’s an inventive twist on risotto with local seafood or playful reinterpretations of Vietnamese classics, his cuisine reflects an honest joy for flavour. Rasom’s story is one of bridging cultures—bringing the warmth of his grandmother’s kitchen in Vallonga to the heart of Vietnam’s central coast. Guests at Si Dining don’t simply dine; they are immersed in a dialogue between heritage and innovation.
Chris JH Fong – Oryz Saigon, Ho Chi Minh City
Few chefs embody cultural storytelling as vividly as Chris Fong. Raised across Singapore, Hong Kong, and Malaysia, he channels ancestral traditions into modern fine dining at Oryz Saigon. Fermentation is his signature—soy sauces, rice starters, shrimp pastes, and miso reimagined with precision and artistry. Within months of its opening, Oryz earned Michelin Guide recognition, thanks to menus that tell layered stories of migration and identity. Dishes like his Pho Satay, inspired by both Vietnamese and Teochew traditions, reflect his ability to bridge communities and history through flavour. Oryz is more than a restaurant—it is a fermentation lab, a cultural platform, and a deeply personal journey expressed on the plate.
Ivan Barone – Namo Restaurant, Ho Chi Minh City
With more than three decades of culinary mastery, Chef Ivan Barone brings the timeless flavours of Tuscany to Vietnam. His career spans from Italy’s rigorous kitchens to five-star hotels in Saigon, before he found his home leading Namo. Handmade pastas, lobster linguine, and wood-fired Neapolitan pizzas capture his philosophy of simplicity, honesty, and restraint. To him, great food is about letting ingredients speak without unnecessary embellishment. Yet his approach is never static—seasonal produce and local markets inspire constant evolution. Beyond the dishes, he has created an atmosphere of conviviality, where open kitchens and glowing ovens echo the Italian belief that dining is about gathering, sharing, and celebrating.
Julien Perraudin – Quince Saigon, Ho Chi Minh City
Born in Burgundy and seasoned across three continents, Chef Julien Perraudin is known for transforming wood-fired cooking into expressive, elegant gastronomy. At Quince Saigon, housed in a colonial heritage building, the fire is his medium. Smoke and flame shape dishes that are robust yet refined, where every ingredient has purpose. His philosophy rejects unnecessary decoration—only what enhances the dish belongs on the plate. Recognition came quickly, with accolades including “Chef of the Year,” but his true impact lies in how he has helped shape Saigon’s evolving dining landscape. With menus rooted in seasonality and creative storytelling, he continues to craft experiences that feel both intimate and unforgettable.
Peter Cường Franklin – Anan Saigon, Ho Chi Minh City
A pioneer of modern Vietnamese cuisine, Chef Peter Cường Franklin is celebrated for his vision of Cuisine Mới. From humble beginnings in Đà Lạt to training at Le Cordon Bleu and leading Saigon’s first Michelin-starred restaurant, his journey is as compelling as his cuisine. At Anan Saigon, located in the bustling Chợ Cũ market, he transforms street food into fine dining—playful bánh xèo tacos, reimagined bún chả, or a molecular twist on phở pâté chaud. His wider ventures, from Nhau Nhau cocktail bar to Pot Au Phở, extend this philosophy, reinterpreting beloved Vietnamese traditions with creativity and precision. Named Chef of the Year 2024 and honoured internationally, Peter’s influence reaches beyond accolades; he champions young talents, mentors future chefs, and continually redefines how the world experiences Vietnamese flavours.
Pierrick Maire – Truffle Saigon, Ho Chi Minh City
From Marseille’s Mediterranean coast to the 73rd floor of Landmark 81, Chef Pierrick Maire embodies the marriage of French tradition and Asian innovation. With a career shaped in Michelin-starred kitchens, he brings precision and artistry to every plate at Truffle Saigon. His philosophy is disarmingly simple: exceptional cuisine begins with exceptional products. Whether sourcing the finest seafood, curating rare truffles, or designing elegant seasonal menus, he allows ingredients to shine in their natural brilliance. Having retained a Michelin star during his tenure in Shanghai, Maire now shapes elevated dining experiences that blend French heritage with global vision, giving Saigon a true taste of contemporary French gastronomy.
Sakal Phoeung – Villa des Fleurs, Hanoi
A mentor, leader, and storyteller, Chef Sakal Phoeung has built his career on crossing borders and blending traditions. Born in Cambodia, raised in France, and established in Vietnam since 2000, he has become one of the country’s most influential culinary voices. From Sofitel Saigon Plaza to celebrated restaurants like Le Corto and P’ti, his work bridges French finesse with Vietnam’s regional diversity. Villa des Fleurs, his latest venture, continues this journey with menus inspired by local terroir—Long An duck, Phú Quốc pepper, or Cà Mau crab—reinterpreted with creativity and elegance. As President of Les Disciples d’Escoffier Vietnam and Bocuse d’Or Vietnam, he champions the next generation of chefs while ensuring Vietnam’s place on the global stage.
Thảo Na – Maison Des Rêves, Saigon
From Parisian kitchens to Saigon’s fine dining stage, Chef Thảo Na has forged a distinctive culinary voice. Her restaurant, Maison Des Rêves, meaning “House of Dreams,” reflects her philosophy of dining as memory, storytelling, and connection. With training at École de Maxim’s in Paris and experience at some of the city’s most competitive kitchens, she blends French technique with Vietnamese soul. Returning to Vietnam, she established herself as a creative force at Atelier Des Rêves and Lavelle Library before founding her own restaurant in 2023. Her philosophy rests on creativity rooted in memory, leadership with purpose, and heritage interpreted through a contemporary lens—an approach that has quickly earned her admiration and recognition, including a nomination for People’s Choice: Chef of the Year.
Võ Thành Vương – Coco Dining Saigon
From a childhood in a coastal fishing village to recognition on the Michelin stage, Chef Võ Thành Vương embodies the dynamism of modern Vietnamese cuisine. At Coco Dining, he captures the restless energy of Saigon with dishes that blend tradition and innovation, guided by his mastery of fermentation. For him, food is both honest and expressive, a balance of invention and familiarity. Coco Dining’s first Michelin star in 2025 affirmed his vision: to create dining experiences that tell the story of Saigon itself—bold, modern, and grounded in memory. With every dish, he honours his roots while shaping the future of Vietnamese fine dining.
A Culinary Celebration for Vietnam
The Gourmet Vietnam Awards not only honour culinary excellence but also celebrate the people behind the plates, those who bring vision, artistry, and emotion to the table. This year’s People’s Choice categories allow diners to raise their voices for the chefs who inspire, surprise, and connect us through food.
From French refinement to Vietnamese reinvention, from Italian soul to fermented innovation, these chefs remind us that cuisine is not just about taste—it is about identity, culture, and the stories we carry. As the awards approach, one thing is certain: Vietnam’s gastronomic future has never looked brighter.
Information
Vote now for your favourite chef at: https://epicurevietnam.com/awards
