PRIDE OF PLACE

Tatler speaks to five visionary Vietnamese chefs who are redefining their nation's cuisine and championing its place on the global stage

- By Hong Dang, Priscilla N and Gia Phục Additional reporting by Andrea Lo

Vietnam's culinary scene is undergoing a renaissance, driven by a new wave of chefs who are redefining tradition while embracing innovation. These trailblazing talents are not only elevating Vietnamese cuisine on the global stage but also shaping a fresh, forward-thinking identity for the country's food culture.

Whether through their commitment to heritage, sustainability or modern reinterpretations of classic dishes, these five chefs-Peter Cuong Franklin, Duy Nguyen, Hiep Truong, Quang Dung and Phan Ton Tinh Hai-are leading the charge. Each has carved out a distinct path, proving that Vietnamese cuisine is more than just a national treasure: it is a powerful, evolving force in the world of gastronomy.

PHAN TON TINH HAI

Founder and principal, Viet Culinary Art School A household name in Vietnamese gastronomy, Phan Ton Tinh Hai has dedicated her life to preserving and elevating the soul of Vietnamese cuisine. As the founder and principal of Viet Culinary Art School, she is shaping the next generation of chefs while promoting Vietnamese food on the global stage.

For Phan, cooking is about storytelling-each dish carries history, culture and emotion. She views sauces as the soul of Vietnamese cuisine and, through her work in culinary research and development, she has helped its ingredients gain international recognition. "Vietnamese cuisine is no longer just local-it's a global conversation," she says.