Stay before 31st March 2015, and you’ll receive entrance and roundtrip transfers to the acclaimed Blue Canyon Country Club, in addition to private Mercedes Benz airport transfers. learn more
Anantara Mui Ne Welcomes Culinary King Chef Alain Nguyen
22 Jun 2012
From the three star Michelin kitchens of Paris to his roots back in Vietnam, Executive Chef, Alain Nguyen takes gastronomy to new levels at Anantara Mui Ne Resort and Spa.
Alain’s family realised that his true passion lay in the culinary arts from a very young age and they enrolled him in the Paris Culinary Academy. While studying at the Academy he met celebrity chef Eric Robert M.O.F (Meilleurs Ouvrier de France or Best Craftsman of France),the highest distinctionfor chefs in France. Inspired by his creativity, high integrity and conceptual sense of the culinary arts, Chef Alain worked closely with him while still studying.
During his time in Paris, Alain also had the chance to join Alain Ducasse’s three star Michelin restaurant at the Plaza-Athenee under the culinary expertise of both Ducasse and Chef Jean-Francois Piege. Later, he followed Chef Piege to open his Michelin two-star “Les Ambassadeur” restaurant at the Hotel de Crillon in Paris. With many years of experience in French cuisine, Alain decided to return to his roots and came back to Vietnam in 2006. Alain was intrigued by the opportunity to combine unique ingredients and aromas of Vietnamese cuisine with refined French technique.
Now in charge of Anantara Mui Ne’s five restaurants and bars, Alain is dishing up a vibrant array of gastronomic journeys, served in settings well placed for guests to appreciate the resort’s tropical oasis and ocean views. Menus at each distinctive venue are thoughtfully created and exquisitely presented by Chef Alain where his world class panache is balanced by a flavourful indigenous focus. The region’s famous red dragon fruits feature in breakfast selections such as homemade marmalade and juices, while later in the day guests can sample this exotic fruit in signature cocktails and desserts. The nearby vanilla plantation provides aromatic sweetness to connoisseur dishes like the roasted king size gambas with Phan Thiet vanilla sauce.
“I always combine Vietnamese ingredients with French cooking techniques and decoration,” explains Chef Alain. “To be able to work in my home country, while fusing French cuisine is a pinnacle of any chef’s career because of the quality and diversity of the ingredients which are accessible in the local area. There are a few defined ingredients in Vietnamese food and every flavor is very pronounced which complements my own style in allowing the freshness of the ingredients to speak for themselves.”
Discover culinary journeys rich in local flavour and let Chef Alain bring the world’s finest fusion cuisine to your table, at Anantara Mui Ne Resort & Spa.