Interviews

Terry Blackburn<br>Data, Trust & The Future Of Sustainable Hospitality

Terry Blackburn
Data, Trust & The Future Of Sustainable Hospitality

With sustainability now a top priority in hospitality, Terry Blackburn sees the future favouring brands that can clearly show their impact. Through Tuu, he helps hospitality businesses turn their operational data into measurable proof, changing how people understand, share, and trust sustainability efforts.

Eric Baumgartner<br>The Art Of Human Connection

Eric Baumgartner
The Art Of Human Connection

After more than four decades across Europe, the Middle East, and Asia, Eric Baumgartner has come to believe that true luxury is no longer defined by excess, but by emotion, anticipation, and meaningful human connection.

Chef Eddie
On the Art of Omakase

For Chef Nguyễn Đăng Kỷ Cương, better known as Chef Eddie, omakase is more than a tasting menu, it is a relationship built on trust. Blending Japanese precision with Vietnamese memory, his quietly confident cuisine transforms familiar flavours into deeply personal expressions of craftsmanship, culture and contemporary fine dining.

Chef Jonathan Koh <br> The Art of Cooking with Emotion

Chef Jonathan Koh
The Art of Cooking with Emotion

For Chef Jonathan Koh, cooking has always been deeply tied to memory, emotion, and human connection. From humble family kitchens to Michelin starred restaurants in France and the evolving identity of VOYAGE in Saigon, his cuisine reflects a philosophy where refinement is expressed not through excess, but through sincerity, balance, and feeling.

Steven Hau Wai Yan <br> When Discipline, Structure, Can Shape Vietnam’s Hospitality Future

Steven Hau Wai Yan
When Discipline, Structure, Can Shape Vietnam’s Hospitality Future

From Michelin-starred kitchens in Switzerland to the evolving dining landscape of Vietnam, Steven Hau Wai Yan reflects on the foundations of excellence, the importance of cultural intelligence, and his role in building sustainable hospitality concepts while supporting Vietnamese talent on the global culinary stage.

Chef Jaiden Nghiem <br> The Man Who Tames Fire

Chef Jaiden Nghiem
The Man Who Tames Fire

At El Toro, dining unfolds with quiet precision, where fire, technique, and restraint come together to shape something deeply personal. In this conversation, Chef Jaiden Nghiem reflects on his journey, his evolving philosophy, and the art of creating spaces where guests can slow down, connect, and simply feel at ease.

Sting & Blossom

Four Seasons Resort Bali at Jimbaran Bay raises a glass to nature’s sweetest artisans – the bees – with a trio of honey-inspired cocktails crafted to give back. A portion of proceeds from each sip of Sting & Blossom, Emerald Nectar, and the Golden Hive mocktail supports the resort’s Beehive Adoption Program, which empowers local farmers and sustains Bali’s delicate ecosystems.

Crimson Reverie

As the calendar turns, Waatu embraces a moment of grand celebration – a pause to honour the journey past and welcome the promise of what lies ahead. From this spirit of renewal emerges an exclusive cocktail trilogy crafted by Waatu Mixologist Eka Adi Putra: Crimson Reverie, Ember Whisper, and Aurora Reflection. Together, these creations trace a sensory journey through the essence of the New Year – anticipation, reflection, warmth, and vibrant growth.

Chef David Thai <br> The Soul of a Modern Bistro

Chef David Thai
The Soul of a Modern Bistro

In a culinary landscape where flavors can echo memories and technique becomes a language of emotion, Chef David Thai stands at the crossroads of East and West, crafting dishes that speak with quiet precision and soulful intention. His story - shaped in Paris and refined in Vietnam - unfolds through a devotion to purity, balance, and authenticity.

Chef Thao Na <br> The Art of Gentle Power in the Kitchen

Chef Thao Na
The Art of Gentle Power in the Kitchen

Chef Thao Na’s culinary journey defies convention. In a world where kitchens are often shaped by intensity and bravado, she chose a gentler strength: femininity expressed through patience, intuition, and emotional depth. Her cuisine becomes a form of storytelling, where French discipline frames Vietnamese memory, and each dish reflects the quiet courage of carving her own path.

Julian Moore <br> Inside the Gentle Luxury of Azerai Ke Ga Bay

Julian Moore
Inside the Gentle Luxury of Azerai Ke Ga Bay

For Mr Julian Moore, hospitality is defined by alignment - between people, place, and purpose. At Azerai Ke Ga Bay, his leadership prioritises calm over control and authenticity over display. In this conversation, he reflects on restraint, cultural connection, and the subtle discipline of allowing a resort to breathe.

Mario Mendis <br> The Long Game of Hospitality

Mario Mendis
The Long Game of Hospitality

As General Manager of Fusion Resort & Villas Da Nang, Mario Mendis approaches hospitality as a long game shaped by people, purpose, and place. With a career spanning operations, advocacy, and mentorship, his leadership reflects a belief that true luxury lies not in excess, but in intention. In this conversation, he shares reflections on responsibility, wellness as a way of thinking, and the evolving role of hospitality in shaping communities as much as destinations.

INTERVIEWS

Interviews

Interviews