Silent and modest, Son doesn’t want to talk about his cooking career. In fact, it is a long quest for perfection that he has enriched day by day by his devotion to work and a great passion for cuisine.
Born in a family without culinary tradition, Son was fully trained in Sofitel Metropole Hanoi where he started as a butcher and went on to learn Asian and European cuisines. During nearly 15 years working in this French culinary cradle, he was promoted to Assistant Manager then Sous Chef and accumulated himself precious experiences in cooking and catering. He took part in a great number of food promotions in Vietnam and abroad, including Laos, Thailand, Japan, Macau, Singapore, Indonesia and India. He cooked for King and Queen of Norway and many Presidents around the world such as Jacques Chirac, Vladimir Putin, Bin Clinton, Jiang Zhe Min, Fidel Castro… He assisted the F&B team of 2 sister Sofitel hotels in Hanoi in catering for APEC Summit 2006, an event that drew the participation of 800 business leaders from across the Asia-Pacific region and the world.
Also in this year, Son moved to Ho Chi Minh city and once again worked as Executive Sous Chef in Sofitel Plaza Saigon. The chance brought him to the world of Michelin starred chefs with whom he learnt knowledge and expertise during a variety of food promotions held in the hotel. They are Chef Richard Lansdowne from Australia; Chef David Romero Molina and Chef Estimado Martinez from Spain; Chef Yves Thries, Chef Philippe Latreille, Chef Olivier Brulard, Chef Rolain Damien, Chef Philippe Combet, Chef Guillaume Sourrieu, Chef Lionel Levy, Chef Jerome Laurent… from France and the list was even longer.
It seemed the time with Michelin starred chefs worldwide was very useful for Son. It gave him a true concept of haute cuisine, which bases on flavour, quality and sincere tastes. That’s why, in summer 2015, he was chosen by 2 Michelin starred chef Alain Dutournier among many other candidates to become Vietnamese Resident Chef at La Table du Chef restaurant and La Plume bar & bistro in Hanoi. He will assist Chef Alain in introducing to gastronomes in Hanoi the highest standard of excellence in French cuisine, with a touch of Vietnamese taste. To achieve it, he and his team will have to cook with their heart, their emotions and a lot of love, because cooking is about giving, cooking is to make people happy.
Definitely, working with Chef Alain is undeniably a challenge, not only for Son, but also for his team, who has never approached Michelin starred chefs before. They will be trained from the beginning, for the choice of ingredients, the modern techniques and the art of presentation. It can be a difficult job requiring long hours and a lot of work, but with perseverance, anything is possible.
Like his personality, Son’s ambition is simple: to bring satisfaction to his guests. He will try his best to give them an enjoyable time in his restaurant and make them want to return.