by: Lucas Raven
What inspires you every day?
The idea of connecting people through a meal, as well as the constant challenge to be more creative than yesterday.
What are the signature dishes that you created for Park Hyatt Saigon’s Square One Restaurant?
– The lemongrass cured salmon with pickled radish
– The steamed black cod with green pepper and ossau-iraty cream and artichoke
– Steak and tuna tartar
Where did you begin your culinary journey?
I began my culinary journey in my family kitchen followed by fine dining restaurant in my hometown, Lyon.
If your menu was a story book, what kind of story would it be telling?
Flavors have no boundaries.
What’s your personal favorite dish on the menu?
I could eat the steamed cod with with green pepper and ossau-iraty everyday.
Has cooking always been your passion?
It wasn’t a passion at the beginning, it was simply the only thing I saw myself doing all my life. It became a passion when I started working in Michelin-star restaurants. I then understood and felt the passion for the art of cooking.
Share your top tips for aspiring chefs out there
I encourage my chefs to express themselves, as much as possible. I always take their ideas and creativity into consideration. I want them to feel like artists instead of cooking soldiers.
What do you love most about Park Hyatt Saigon?
Apart from coming to this beautiful mansion everyday, I love that we are constantly pushing boundaries to improve our customer service, as well as having the opportunity to express myself through cooking.
Describe Saigon in one word:
Dynamic.
