With nearly three decades of experience under his belt, an exceptional eye for detail and a passion for cooking that runs through his blood, the role of Executive Chef of Le Méridien Saigon could be fulfilled by no one better than Simone Murru.
Growing up with a family of passionate cooks and a hunger to travel, it seems only natural that Simone Murru pursued a career as a chef.
Murru’s longstanding dedication to the culinary arts has seen him work all over the world and embark on a myriad of gastronomic adventures in Europe, the Middle East and Asia. Murru’s worldly experience has equipped him with more than just culinary wisdom and his years of working as a chef has highlighted the importance of adopting a people-centred approach.
The richness of Murru’s experience, when coupled with his harmonious management style, allow the accomplished chef to deliver consistently exceptional dishes and remain calm and composed while managing all of Le Méridien Saigon’s dining outlets.
Simone, what made you become a chef?
When I was young, my uncle travelled to America, seeking out the “American Dream.” He soon became a chef for the Italian Embassy in Washington, and since my family ethos is that you must eat well to live well, he became a kind of legend to us. Years afterwards, my elder brother pursued that same path, and after finishing hotel school, he began to work as a chef all over the world. Since I also grew up with two amazing cooks at home, my parents, the decision to pursue a career as a chef was quite a natural one.
How has working as a chef allowed you to see the world?
Immediately after finishing my studies at a renowned culinary school in Turin, I worked in restaurants and hotels in Italy. My first experience abroad was in Dresden, Germany, and for two years I worked in a fine-dining restaurant called La Villa.
After my stint in Germany, I returned to Italy where I worked for a Michelin star hotel, Antica Zecca. It is here that I worked for the longest period of my career and over the course of ten years, I rose from chef de partie to executive.
Working for an international culinary school as a chef instructor also gave me the priceless experience to learn and travel in Asian countries such as Japan, China and Korea.
Five years ago, I decided to pursue new challenges by working for Marriott Hotels and I had the position of Cluster Executive Sous Chef in two hotels in Kuwait City: The Luxury Collection and Four Points. I was in Kuwait for four years before embarking on my latest professional venture in Vietnam at Le Méridien Saigon.
Is there a dish served at Le Méridien Saigon menu that you particularly love?
I love the special dishes that we serve during the sunday brunch. We renew these dishes continuously, but at the moment, my favourite is the smoked flower crab and sea bass carpaccio with lime avocado purée and fresh Vietnamese herbs.
What kind of experiences can guests expect at Latest Recipe, Bamboo Chic, Latitude 10 and Art Cacao?
In all of the hotel’s outlets, guests are promised modern interior, calm ambience and friendly hospitality while enjoying local and fresh ingredients.
The Latest Recipe offers international cuisine with a heavy focus on local seafood, especially during the dinner buffet.
Bamboo Chic serves a variety of traditional Vietnamese cuisine that adopts a contemporary culinary approach.
Latitude 10 is both a modern venue that offers different themed events, such as ‘Brews + Bites’, as well as a space for guests to simply enjoy craft coffee or bespoke cocktails.
Finally, at Art Cacao, we serve our pastry chef’s specialities, such as the original croissants in the morning and the éclair selection in the evening.
What is the most rewarding aspect of being Executive Chef at Le Méridien Saigon?
Managing a team of chefs with different characteristics to create a final product that satisfies both the guests and yourself.
And what is the main challenge that you face?
Finding the perfect team members and chefs who are both motivated and passionate to succeed in this extremely competitive market.
Who have been the biggest influences in your career thus far?
I have been in this field for more than twenty years, and all of the people whom I have worked with and met have influenced me in unique ways.
How does Vietnamese cuisine influence your cooking?
To me, the simplicity and freshness of Vietnamese cuisine is incredibly inspiring.
Do you have a favourite local dish?
Pho, definitely! I have tried many different kinds of Pho since arriving in Vietnam but, I always opt for the classic and simple variety: beef, flat rice vermicelli with an abundance of fresh local herbs.
How do you view sustainability and healthy eating?
We all eat, we have to just to survive, but in today’s complicated society, this simple part of living has too, become complicated. To me, things such as sustainability, healthy eating, zero km projects and slow food are all examples of our efforts to live harmoniously. Human beings need to – and love to – live in harmony.
What advice would you give to your younger self?
Work hard to achieve your goals and always respect those whom you work with.
