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|New executive chef Phuc Nguyen at Hotel de la Coupole – MGallery|
With years of experience in luxury, standalone restaurants, chef Phuc set his sights on the hotel industry. He started his hotel culinary career working for Movenpick Hotel Hanoi and Sofitel Plaza Hanoi – two of the most reputable international hotels in the capital.
In 2010, Phuc Nguyen moved to Bahrain where he worked as chef de cuisine at Sofitel Zallaq Thalassa Sea and Spa with its outlets and diverse cuisines before celebrating his homecoming to Vietnam. Most recently, Phuc Nguyen served as executive sous chef at two award-winning resorts, InterContinental Hanoi Westlake and JW Marriott Phu Quoc Emerald Bay, where he refined his culinary expertise and honed his leadership skills.
On his debut as executive chef at Hotel de la Coupole, Chef Phuc said: “It is my great pleasure to join the team at Hotel de la Coupole. I am eager to discover Sapa cuisine with its signature fresh local ingredients. In addition, I want to share my experience and passion for French gastronomy to bring innovative and charismatic food menus with authentic French taste to the table, and lead my team to deliver an incredibly memorable dining experience to our valued guests.”
With his intimate knowledge of Vietnamese cuisine, great passion for gastronomy, and a wealth of experience in 5-star hotels and resorts, chef Phuc is a welcome asset to Hotel de la Coupole. He will bring his deft touch of creative expertise to heat up the kitchen of one of the world’s leading iconic hotels.