Armed with a three-Michelin-starred pedigree and thirty years of international luxury hospitality experience, Chef Victor Ho reimagines Cantonese fine dining at La Festa Phu Quoc. He is a quiet master of heat and harmony, bridging decades of exacting Hong Kong tradition with a modern elegance at Seta.
Chef Victor Ho’s culinary journey is one shaped by dedication, discipline and the quiet pursuit of excellence. Originally from Hong Kong, he has spent more than three decades building his expertise in Cantonese cuisine, a tradition known for its precision, balance and respect for ingredients. For him, food is not only a craft, but also a meaningful bridge between people, cultures and shared experience.
A defining chapter in his career took place in Hong Kong, where he spent more than four years at Lung King Heen, the Michelin three-star restaurant at Four Seasons Hotel Hong Kong. In one of the world’s most respected Cantonese dining rooms, Chef Ho refined his technique through high-end service, exacting standards and continuous creative development. This experience strengthened both his culinary skill and his understanding of what true fine dining requires: consistency, elegance and attention to every detail.
Beyond Hong Kong, Chef Ho has worked with several prestigious international hospitality brands, including Shangri-La Hotel in Taipei, The Peninsula Hotel in Bangkok at Mei Jiang, and Hong Kong Disneyland Hotel at Crystal Lotus. Each environment brought new challenges and new perspectives, allowing him to adapt his Cantonese foundation to different guests, cultures and operational settings.
Today, Chef Victor Ho brings this wealth of experience to Seta at La Festa Phu Quoc, where his refined approach to Cantonese cuisine meets the setting of one of Vietnam’s most distinctive island destinations. His presence adds depth and authenticity to the restaurant’s culinary direction, combining classical Chinese technique with the polished service language of international luxury hospitality.
His career reflects the global language of Chinese cuisine. While rooted in tradition, his work has been shaped by travel, collaboration and multicultural experience. He understands that Cantonese cooking is not simply about technique, but about timing, restraint and emotional generosity. A dish must be precise, but it must also feel welcoming.