Editor: How did it all start? Share your culinary journey with us

People always remarked “your mother cooks really well” and I knew that. Meanwhile, my grandmother encouraged me to be self-sufficient, dream big and take on the world. And so it all started with me wanting to cook as well as my mother and to cook for my grandmother to make her happy. I received a Certificate of Cooking from Nha Trang’s Huong Duong Vocational Centre and started my career at Sheraton Nha Trang Hotel and Spa in 2012. I worked at Sheraton Seoul D Cube Hotel in South Korea, Aloft Al Ain in Abu Dhabi, JW Marriott Phu Quoc & Sun Aqua Iru Veli at the Maldives before joining Alma as a Sous Chef in September 2019.

Editor: What are your earliest memories of the kitchens you worked in

Before I started my career, I thought kitchens would always be full of happy and smiling chefs who would welcome me with open arms! However, when I started out I asked my immediate boss how I could help and what I should do and he didn’t respond to me. He just kept quiet and continued with his job. I wasn’t sure why; perhaps he wanted to see if the new staff would sink or swim in the deep end. It felt like he wanted to prove he was the boss and make the new staff feel afraid of him and of the kitchen. I was so hungry to learn but I felt so bad as I really did not know what to do in this busy and tough environment. So I left him alone and went about attending to the buffet live station, keeping busy there serving the guests while he focused on the a la carte menu.

During those first few months, when I was a commis chef making omelettes at the live station, the guests and their compliments gave me a glimmer of hope. So many guests would come up to me and say thank you. The fact that I was helping them start the day on a positive note made me feel a bit more confident in the kitchen.

My immediate boss eventually came up to me and said that if I saw he was busy, I should come and help. He started showing me how to do everything in the kitchen and I was really grateful for the guidance. I worked hard to learn everything and started really enjoying kitchen life.

Kitchens can be tough, particularly when you’re starting out, yet they can also be very rewarding. You need to be eager to learn and persevere.

Editor: A dish your patrons/guest love

Broken rice.

Editor: A dish that you love but do not have on your menu.

Pan-fried Lizardfish with shallots, spring onion, black pepper & salt. The fish is served with steamed Jasmine rice and coriander sauce. It’s a dish my grandmother made throughout my childhood.

Editor: What according to you does it take to become a successful chef?

To become a successful chef, you should have good knowledge of food and be creative, patient, a team player & a good listener & communicator. A good tongue and a good stomach are crucial so you can taste all of the different dishes 😉😉😉.

Editor: What advice would you give to a young culinary student?

You need to work smart and be modest and honest. Do what you love, love what you do. The important thing is you should cook food with all of your heart.

Editor: What instruments/ equipment/devices you cannot imagine working without?

A knife to cut and a spoon to taste.

Editor: Your favorite ingredient is…

Salt-life seasoning.

Editor: Name chefs, you find amazing or chefs work you admire.

Chef Duncan Morrison and Chef Nguyen Minh Phuc.

Editor: What books should every chef read?

Kitchen Confidential by Anthony Bourdain.