Bridging the gap between classical French training and contemporary Vietnamese expression, Chef Doan Nhat Phong is redefining the modern fine-dining experience. Guided by a profound respect for ingredients and sharpened by over twelve years in elite kitchens, he stands as a visionary in Vietnam’s culinary evolution.
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Chef Phong began his professional journey in 2013, entering the kitchen as a commis chef at First Hotel in Ho Chi Minh City. From there, he progressed through Liberty Central Saigon Citypoint and Hotel Nikko Saigon before joining Jardin des Sens Saigon. The restaurant, known for its French culinary foundation, became an important chapter in his professional development. Here, precision was not simply a technical standard, but a way of thinking. Sauces, textures and presentations required control, while every plate demanded balance and clarity.
As his career advanced, so did the scale of his responsibilities. At Prime XXI – Steak & Seafood and later Zion Sky Lounge & Dining, he moved into senior kitchen roles, shaping menus while learning how to guide teams through the pressure and rhythm of daily service. Culinary leadership, in his view, involves creating an environment in which standards remain consistent while younger chefs are encouraged to grow.
That philosophy became increasingly significant when he joined Regent Phu Quoc during its pre-opening period. Working as sous chef within a luxury resort of international scale, he gained experience in building operations from the ground up, from establishing procedures and supplier relationships to developing teams capable of delivering across multiple dining concepts. The experience strengthened his understanding of hospitality as a complete ecosystem.
In 2024, he became Head Chef of Mia Dining, recognised in the Michelin Guide selection that year. In this more intimate setting, his culinary identity came into sharper focus. Rather than treating Vietnamese cuisine as a fixed tradition, Chef Phong approached it as a living language. Familiar flavours, regional memories and local ingredients were refined through modern technique without losing their emotional clarity.
Since April 2026, Chef Phong has served as Assistant Executive Chef at Rêve Ho Chi Minh City, part of IHG’s Vignette Collection. The role brings together the many dimensions of his experience, including culinary strategy, menu development, cost management, quality assurance and the leadership of diverse kitchen teams. It also positions him within a new chapter of Vietnamese hospitality, where individuality and a strong sense of place are increasingly central to the guest experience.
Alongside his professional career, Chef Phong has earned recognition through national culinary competitions. He was named Master of Pasta Vietnam by Barilla in 2019, received a gold medal at the Vietnam Talented Young Chef Competition in 2017 and placed third at East Meets West Vietnam in 2021. In 2026, he reached the Top 10 of Top Chef Vietnam, marking another milestone in a career built through persistence rather than spectacle.
Yet awards tell only part of the story. What distinguishes Chef Doan Nhat Phong is his ability to move between creativity and structure. He understands the expressive possibilities of a dish, but also the discipline required to deliver it consistently. For him, leadership is measured not only by what leaves the pass, but by the confidence, skill and shared standards developed within the team.
Across each chapter of his career, Chef Phong has developed a culinary voice that feels increasingly assured. Contemporary in technique yet grounded in Vietnamese memory and ingredients, his cooking reflects both international experience and a clear sense of identity.