This June, Regent Phu Quoc invites guests on an extraordinary gastronomic journey with Italian chef Giuseppe Rossetti from the Michelin-starred Innocenti Evasioni in Milan. In an exclusive four-night collaboration, Chef Rossetti will join forces with Regent’s acclaimed chefs to deliver two unique dining experiences at the resort’s signature restaurants, Oku and Ocean Club.
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At Oku, on June 22 and 25, Chef Rossetti will co-create two intimate 4-Hands Dinners alongside chef de cuisine Andy Huynh. The menu unfolds as a conversation between modest and opulent ingredients, where a rustic white fish soup with black garlic meets a delicate king crab and jamon Iberico tartlet. More than just a meal, the dining experience becomes a thoughtful exchange, blending Italian tradition with Japanese-French precision, and revealing the emotion and artistry behind each chefs’ approach.
On June 23 and 24, Ocean Club will host a special à la carte showcase of Chef Rossetti’s most beloved creations from Innocenti Evasioni. The menu will offer two selections by Rossetti across starters, pasta dishes, mains and desserts. From seafood “arrabbiata,” smoked paprika, olive crumble, roasted scallop with peanut butter to red prawn tartare with vanilla mascarpone and passionfruit, each dish embodies the refined mastery of Michelin-level fare.
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Cocktail pairings created by Regent’s team enhance the experience, with standout sips such as the Passion Spritz and a Celery & Fennel Martini, each designed to highlight the complexity of Rossetti’s dishes.
While having worked at many highly regarded restaurants across the world, including Ristorante Maio and Hotel Villa d'Este, it’s at Milan’s Michelin-starred Innocenti Evasioni where Rossetti’s culinary aptitude has been most ardently applauded. Although the chef’s superior technical skill informs his inventive dishes, his inspiration springs from a deeply personal place. Crediting his grandmother for igniting his passion for culinary creativity, Rossetti believes beautiful food is a pastiche of provenance, authenticity and storytelling.
Joining him at Oku is Chef Andy Huynh, a Vietnamese-born talent whose career was shaped by years working with the globally renowned Nobu group. Blending Japanese precision with French influence and a passion for native ingredients, Huynh brings a nuanced, modern approach to Vietnamese fine dining. At Oku, his plates reflect a quiet boldness, celebrating simplicity while embracing surprise.
Completing the trio is Executive Chef Francesco Andreoni, a fellow Milanese whose global journey spans renowned kitchens from Switzerland to Shanghai. With a deep respect for ingredients and a passion for culinary storytelling, Andreoni brings balance, precision, and vision to Regent Phu Quoc’s overall gastronomic identity.
The resort’s five distinctive dining venues–including Oku, Rice Market, and Ocean Club–deliver more than just exquisite cuisine: they offer culinary journeys that reflect the spirit of Phu Quoc, elevated by Regent’s hallmark sophistication.