Raised in the Italian Alps and trained in Michelin-starred kitchens across Europe, Chef Alessio Rasom now brings his passion and philosophy of “freedom in cooking” to Vietnam. At Si Dining in Danang, he unites Italian technique with Vietnamese ingredients to create soulful, boundary-defying cuisine.
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Chef Alessio Rasom’s culinary story begins in Vallonga, a small village in Italy’s Dolomites, where food was at the centre of family and community. He grew up surrounded by the warmth of his family’s bakery and the simple joy of his grandmother’s home-cooked meals. From these early influences came a love for hospitality and the decision to pursue cooking as a lifelong vocation.
Trained in hospitality school, Rasom refined his craft in some of Europe’s most acclaimed kitchens. He worked alongside Michelin-starred masters such as Andrea Berton, Alfio Ghezzi, Mauro Colagreco, and Nobuaki Matsuhisa. These formative years instilled in him discipline, creativity, and a philosophy rooted in passion and integrity. Though his parents once hoped for a different path, their pride grew as they witnessed his rise in world-renowned restaurants.
A new chapter opened when Rasom brought his vision to Vietnam. In Danang, he founded Si Dining, a restaurant where Italian finesse meets the vibrancy of Vietnamese produce. His approach is playful yet refined—often reimagining Italian recipes with Vietnamese ingredients and vice versa. Each dish reflects his belief that cooking should be free, honest, and driven by flavour rather than rigid tradition.
Si Dining quickly became known for its intimate setting, seasonal menus, and deep respect for local producers. It offers guests not just a meal but an experience that blends cultural dialogue, creativity, and heartfelt hospitality. Beyond Vietnam, Rasom has also represented his philosophy on international stages, crafting menus that showcase his signature style—comforting yet sophisticated, rooted in memory yet open to innovation.
Today, Chef Alessio Rasom is celebrated as a chef who bridges worlds. From the peaks of the Dolomites to the heart of Danang, he continues to tell stories through food—stories of place, passion, and the joy of sharing a table.