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 more than twelve years in leading kitchens, he represents a generation shaping the next chapter of Vietnamese cuisine.
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Chef Phong began his culinary career in 2013 as a commis chef at First Hotel in Ho Chi Minh City. He later progressed through Liberty Central Saigon Citypoint and Hotel Nikko Saigon before joining Jardin des Sens Saigon, a restaurant grounded in French culinary tradition. This period became an important foundation in his development. Precision was not simply a technical requirement, but a way of thinking. Sauces, textures and presentations demanded control, while every plate required balance, restraint 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 positions, contributing to menu development while learning to lead teams through the pressure and rhythm of daily service. For Chef Phong, culinary leadership is not defined only by authority. It is also about creating an environment in which standards remain consistent and younger chefs are given the confidence to grow.
That philosophy became increasingly important when he joined Regent Phu Quoc during its pre-opening phase. Working as a sous chef within an internationally scaled luxury resort, he gained experience in building operations from the ground up. His responsibilities extended from establishing procedures and supplier relationships to developing teams capable of delivering across multiple dining concepts. The experience deepened his understanding of hospitality as a complete ecosystem in which creativity, organisation and human connection must work together.
In 2024, Chef Phong became Head Chef of Mia Dining, which was recognised in the Michelin Guide selection that year. Within this more intimate setting, his culinary identity came into sharper focus. Rather than treating Vietnamese cuisine as a fixed tradition, he approached it as a living language. Familiar flavours, regional memories and local ingredients were refined through modern techniques while retaining their emotional clarity and cultural resonance.
He later joined InterContinental Residences Ha Long Bay as Chef de Cuisine, marking another defining stage in his professional journey. It was here that his philosophy of French Vietnamese Contemporary Cuisine began to take clearer form. Classical French techniques met a modern Vietnamese sensibility, while each dish became a medium for deeper cultural storytelling.
Rather than placing French and Vietnamese traditions side by side, Chef Phong sought to create a more integrated culinary language. Technical precision, contemporary presentation and Vietnamese ingredients worked together to express a sense of place. The result was an approach that respected the foundations of French cuisine while allowing Vietnamese memories, flavours and cultural references to shape the emotional core of each dish.
Since April 2026, Chef Phong has served as Assistant Executive Chef at Rêve Ho Chi Minh City, part of IHG’s Vignette Collection. The position 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 places him within a new chapter of Vietnamese hospitality, one in which individuality, cultural context and a strong sense of place are becoming increasingly central to the guest experience.
Alongside his professional career, Chef Phong has earned recognition through several national culinary competitions. He received a gold medal at the Vietnam Talented Young Chef Competition in 2017, was named Master of Pasta Vietnam by Barilla in 2019 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, discipline and continual refinement.
Yet awards reveal only part of his 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 reproduce 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 cultivated a culinary voice that feels increasingly assured. Contemporary in technique yet grounded in Vietnamese ingredients, memory and cultural identity, his cooking reflects both international experience and a clear personal direction.