by: Lucas Raven
What inspires you every day?
Learning, improving, positive thinking, endless possibilities and the people around me.
What are the signature dishes that you created for Park Hyatt Saigon?
Beef Wellington, Park Hyatt Saigon style.
Salmon clay pot – a version of the traditional Vietnamese Ca Kho To (clay pot braised fish).
Where did you begin your Culinary journey?
At our home kitchen eating cookie dough while my mom was baking. Professionally, in a local pizza & pasta restaurant on the Gold Coast, Australia.
If your menu was a story book, what kind of story would it be telling?
A story of learning, influenced by many different cultures and cuisines.
What’s your personal favorite dish on the menu?
I ask myself this question regularly and it changes often. One that is always in my top 5: Bun Bo Hue, a traditional Vietnamese noodle soup dish with beef, pork and lemongrass. Rich with umami flavor!
Has cooking always been your passion?
My passion has always been the ocean, nature, eating good food. I chose a career in cooking to allow me more time at the beach, surfing during split shifts, and to be surrounded by good food and creative chefs. It wasn’t until my mid-twenties when I realized that cooking truly makes people happy. From then, serving good food transformed my life into a passionate and meaningful one.
Share your tips for aspiring chefs out there
Dream big, be patient, be determined and don’t give up. If you set your mind to something and work hard for it, you will achieve more than you can imagine. Kindness has a way of returning, be respectful, helpful and be kind all throughout your journey.
What do you love most about Park Hyatt Saigon?
The people, our amazing team of humble and genuine associates who continue to teach and inspire me daily.
Describe Saigon in one word:
Love
