At only 31, Chef Doyle Hugh Alphonso is shaping a new chapter in Vietnam’s contemporary dining landscape through Mediterranean flavours, entrepreneurial vision, and modern hospitality. As the culinary force behind The Blacksheep in Ho Chi Minh City, he brings together refined European influences, operational precision, and an instinctive understanding of today’s evolving fine dining culture.
In the increasingly dynamic landscape of Vietnam’s luxury hospitality scene, Chef Doyle Hugh Alphonso represents a rising generation of chefs redefining contemporary dining through creativity, discipline, and entrepreneurial ambition. As General Manager and Executive Head Chef of The Blacksheep, Alphonso has cultivated a culinary identity rooted in Mediterranean traditions while embracing the evolving expectations of modern diners seeking authenticity, atmosphere, and innovation.
Born in Goa, India, Alphonso’s culinary foundation was shaped through extensive training with Taj Hotels, one of India’s most prestigious luxury hospitality groups. Beginning with a two year Hotel Operations Management programme at Taj Fort Aguada Resort & Spa, followed by senior culinary positions at Taj Holiday Village Resort & Spa, he developed a sophisticated understanding of both luxury operations and culinary craftsmanship. His experience later expanded into pre opening projects including Seven Rivers Brewing Co., VU Pool Bar, and House of Nomad Gastro Pub, where he collaborated with internationally recognised hospitality talents including James Grant, Diageo World Class Global Bartender of the Year.
Since co launching The Blacksheep in 2024, Alphonso has transformed the restaurant into one of Ho Chi Minh City’s emerging culinary destinations. Within just twelve months and without external funding, the concept expanded into a larger venue, introduced the artisanal cocktail bar Malandro, and launched bespoke private dining experiences tailored for intimate luxury gatherings. Under his leadership, the restaurant achieved profitability while building a distinctive reputation within Vietnam’s competitive dining landscape.
Blending Italian, Portuguese, seafood, Goan, and Mediterranean influences, Alphonso’s cuisine balances natural ingredients with elegant restraint and contemporary presentation. Beyond the kitchen, he remains committed to mentoring young hospitality professionals through intensive training programmes focused on culinary techniques, service standards, and operational excellence, reflecting his long term vision of supporting Vietnam’s next generation of hospitality talent and creative gastronomy.