Park Hyatt Saigon proudly welcomes guests to the long-awaited return of Passion Week event for the third time in Ho Chi Minh city. Being part of the Park Hyatt Masters of Food & Wine, a series of sophisticated culinary and beverage experiences hosted at Park Hyatt properties globally, Passion Week is an enlarged edition that gathers internationally acclaimed masters and prestigious Michelin star Chefs to celebrate a week full of art, craftsmanship, luxury lifestyles and gastronomy.
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For four days from November 16 to November 19, 2022, Passion Week third edition will introduce discerning guests to a series of sophisticated master classes and spectacular gala lunches and dinners curated by highly-admired figures in different fields.
World-class Master Classes
The four-day event will host exclusive masterclasses in which participants gain insights into remarkable skills and knowledge of internationally prominent masters in art, craftmanship, food and wine. The master classes include:
- Floral Design: Alfie Lin, Floral Design Director of CN Flower in Taipei
- Perfume: Blaise Mautin, Celebrity Parfumeur in Paris
- Champagne: Frédéric d’Avella, Founder of Baron d' Avella Champagne House in Champagne
- Mixology: Giacomo Giannotti, Celebrity Mixologist of “World’s Best Bar” Paradiso in Barcelona
- Jewellery: Mafalda Chenu, Jewellery Specialist of Christie’s in Hong Kong
- Classical Music: Ting Fan, Music Director of Saigon Philharmonic Orchestra in Saigon
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Culinary Experiences with Michelin Star Chefs
Alongside with the master classes, Passion Week introduces four lunches and four gala wine dinners, all created and catered by prestigious Michelin Star Chefs. Every night, guests are invited to a cocktail reception where they will get to know the distinguished chefs, watch them create exquisite dishes through an open kitchen and share memorable stories with them during the dinner.
Chef Alan Taudon * - One-Michelin-Star Chef
Lunch and dinner on 16 November 2022
Chef Alan Taudon gained multiple valuable experiences and held significant positions in prestigious restaurants including Le Meurice, three-Michelin-star Pavillon Ledoyen, three-Michelin-star Le Cinq Restaurant before joining one-Michelin-star L’Orangerie as Executive Chef. He imagines a light and healthy approach to cooking, curates dishes with bold flavours complimented by distinctive aromas to bringing guests a balanced and feminine culinary journey.
Chef Sven Erik Renaa ** - Two-Michelin-Star Chef
Lunch and dinner on 17 November 2022
Chef Sven Erik Renaa has gone through a long culinary journey, starting at Britannia Hotel to Aden Etage at Hotel Continental Oslo, before joining renowned Chef David Burke all the way to Park Avenue Café in New York, and finally went back to Oslo again as Head Chef at ORO with Bocuse d’Or winner Terje Ness. All those challenging yet rewarding years, combined with Sven’s expansive experiences as an Advisor and Coach at The Culinary Institute of Norway, led to the successful opening of RE-NAA in 2009, the first Norwegian restaurant outside of Oslo to receive two Michelin stars.
Chef Paolo Casagrande *** - Three-Michelin-Star Chef
Lunch and dinner on 18 November 2022
Chef Paolo Casagrande journeyed through numerous restaurants in Italy seeking technique, discipline and exploration of the culinary world. He further mastered his skills in prestigious gourmet restaurants in Milan, London and Paris such as Les Elysées du Vernet (two stars Michelin) and Taillevent (three stars Michelin). Under the direction of Martín Berasategui, Paolo Casagrande has been in charge of the entire gastronomic project of the grand luxurious Monument Hotel which houses Lasarte Restaurant (three stars Michelin) along with Oria Restaurant (one star Michelin).
Chef Emmanuel Renaut *** - Three-Michelin-Star Chef
Lunch and dinner on 19 November 2022
Recognised for his originality and pioneership in French culinary, Emmanuel Renaut receives countless requests from around the world. With his masterful skills from years of training in the grand kitchens of Hotel de Crillon and Auberge de l’Eridan, Renaut takes on the mission of a messenger, raising each individual’s awareness of the need for respect for the culinary heritage. Flocons de Sel came to life in 1997 as a symbol of the emotion that drove Renaut to live his philosophy, earning the prestigious Michelin stars in the year 2001, 2006, and 2012.