From a childhood in Đà Lạt to training at Le Cordon Bleu and leading Saigon’s first Michelin-starred restaurant, Chef Peter Cường Franklin has become a pioneer of “Cuisine Mới.” At Anan Saigon and beyond, he reimagines Vietnam’s culinary traditions with creativity, precision, and a vision that resonates worldwide.
Chef Peter Cường Franklin is one of the most influential figures shaping modern Vietnamese cuisine. Born and raised in Đà Lạt, he carries with him the inspiration of his mother’s humble noodle shop, where he first understood food as both memory and meaning. That foundation, rooted in family and tradition, continues to guide his vision of “Cuisine Mới,” a contemporary Vietnamese culinary identity that honours heritage while embracing innovation.
Trained at Le Cordon Bleu and refined in some of the world’s most acclaimed restaurants including Caprice in Hong Kong, Alinea in Chicago, and Nahm in Bangkok he brings global experience and French discipline into dialogue with the vibrancy of Vietnam’s street food culture. His style reflects a Vietnam that is both deeply respectful of its past and boldly international in outlook, a balance that has defined his work for more than two decades.
At the heart of his culinary journey is Anan Saigon, located in the bustling Chợ Cũ wet market of Saigon’s city centre. Meaning “eat, eat” in Vietnamese, Anan transforms the flavours of everyday dishes into refined expressions of modern gastronomy, earning international acclaim and becoming the first Michelin-starred restaurant in Ho Chi Minh City. Alongside Anan, the cocktail bar Nhau Nhau and the intimate noodle restaurant Pot Au Phở extend his vision, elevating Vietnam’s most beloved traditions nhậu culture and phở into experiences that are contemporary, playful, and sophisticated.
Recognition has followed. Pot Au Phở was named one of the Best New Restaurants in the World by Condé Nast Traveller in 2024, while Peter himself was honoured as Chef of the Year 2024 by Vietcetera and listed among Tatler Asia’s Most Influential. His culinary philosophy resonates not only in kitchens but also through mentorship, as he supports young chefs and bartenders and serves as a judge for platforms such as Top Chef, Young Talents Escoffier, and Diageo World Class.
Beyond accolades, his mission remains grounded in storytelling through food. Each creation whether a playful bánh xèo taco, a reimagined bún chả, or a molecular phở pâté chaud carries the essence of Vietnam while speaking to a global audience. His work is both a tribute to his mother’s legacy and a testament to his belief that Vietnamese cuisine can stand among the world’s finest.
Today, Chef Peter Cường Franklin continues to push boundaries from the heart of Saigon, championing a bold, contemporary voice for Vietnam on the international stage.