From a teenage summer job in England to kitchens across France, Thailand and Vietnam, Chef John Gallais has built a life shaped by movement, discipline and curiosity. At Maison Lucien in Hội An, his cuisine brings together French craftsmanship, local ingredients, sustainability and the quiet generosity of shared dining.
Chef John Gallais’ culinary story began with a bet. At 15, his father challenged him to find a kitchen job for the summer. If he succeeded, he would take it. That simple agreement sent him to England, where he became a commis chef in a hotel restaurant in Limpley Stoke. He arrived with little English and no professional experience, yet the intensity of the kitchen quickly revealed something deeper. What began as a short summer challenge became a lifelong calling.
After high school, Gallais returned to France to study at the renowned Lion d’Or in Bayeux, where he built his foundation in traditional French cuisine. Over two years, he earned his CAP/BEP diploma before continuing his training at the Hyatt Concorde Hotel in Paris. In a 1,000-room hotel, he learned not only technique, but also scale, rhythm and discipline, preparing him for his BAC PRO diploma in culinary arts and service.
His pursuit of excellence later led him to Potel & Chabot in Paris, one of the world’s most respected high-end catering houses. There, he refined his skills across diverse cuisines and large-scale event execution, contributing to prestigious occasions at Roland Garros and serving in landmark venues such as Versailles and the Louvre. Completing his BTS degree in culinary arts marked another important milestone in his professional development.
Yet Gallais was never a chef who stayed still for long. Returning to England, he became head chef at a renowned gastropub in Wiltshire. Under his leadership, the pub won the Best Pub Award in the South West, while he earned recognition as Vice Champion Best Chef of the Year in Wiltshire and became a finalist in the Gordon Ramsay School Award in Birmingham.
Driven by curiosity for Asian cuisine, he later traveled to Thailand, earning a national diploma in Thai cuisine in Bangkok and immersing himself in the country’s culinary heritage. After returning to Europe as sous chef in a high-end restaurant, he founded a cooking school in Bayeux dedicated to classic French and international culinary arts. For eight years, the school flourished and expanded to Caen.
In January 2020, Gallais began another life-changing chapter: a cycling journey across Asia. He traveled through Thailand and Laos before arriving in Vietnam as the COVID-19 pandemic unfolded. Settling in Hội An, he and business partner Vy Nguyen revitalized a bar-restaurant during a time of uncertainty, creating a space rooted in resilience and local connection.
Today, as chef and co-founder of Maison Lucien, Gallais brings these experiences together in one personal expression. The restaurant reflects his respect for French craftsmanship, Franco-Vietnamese dialogue and responsible sourcing. With low-carbon practices and plans for an in-house vegetable garden, he continues to cook with curiosity, discipline and a belief that cuisine is most powerful when shared.