Iron chef David Thai: FROM MICHELIN TO VIETNAMESE FLAVORS

With a passion for bringing fine dining closer to Vietnamese diners, he has left his mark on Kobe Bistro and numerous other restaurants.
 

Seafood bouillabaise

Hailing from a renowned culinary school in Paris, Chef Thai has had the opportunity to work in leading hotels and resorts across Vietnam. His experience at the Pur restaurant in the Park Hyatt Paris-Vendome, where he worked as a sous-chef in Michelin standard, culminating in a Michelin star, solidified his position in the global culinary scene.

Vietnamese Flavors Elevated by Skilled Hands
 

Hokkaido Scallop Salad

Despite his success in French cuisine, Chef Thai remains deeply connected to the traditional flavors of his homeland. He shares, "I aim to preserve the original flavors of ingredients, minimizing excessive seasonings. I believe simplicity and purity enhance the natural taste of each ingredient."

With this culinary philosophy, Chef Thai has successfully transformed humble Vietnamese dishes into refined and elegant creations. He not only preserves traditional flavors but also introduces innovative twists, providing diners with surprising and delightful culinary experiences.
 

Black  cod  fish terrine served with seasonal vegetable Market garden Dalat

Kobe Bistro: A Fusion of Vietnamese and International Cuisine
At Kobe Bistro, diners can savor dishes crafted from the freshest ingredients, offering a harmonious blend of Asian flavors and French sophistication. Each dish tells a unique story, reflecting Chef Thai's creativity and dedication.
 

At the age of 52, David Thái revealed to Chaovietnam that he is developing a brand-new Vietnamese dish. Drawing inspiration from familiar Vietnamese traditional dishes, he aims to create a Vietnamese take on the classic Kobe. Prepare to be amazed as you savor the tender and exquisite flavors of this innovative creation.
Throughout the sharing, he repeatedly stressed the importance of empowering Vietnamese people to cook and consume food safely for their health, by minimizing unnecessary seasonings. His ultimate hope is that Vietnamese people will rediscover the authentic and wholesome flavors that nature and their ancestors have savored for generations, rather than being seduced by artificial flavors. By doing so, food will not only be a culinary delight, but also a valuable medicine, playing a vital role in protecting health and enhancing overall well-being.
 

Oven baked Beef Back Angus
 

"Food will not only be a culinary delight, but also a valuable medicine, playing a vital role in protecting health and enhancing overall well-being" Chef David Thai 
 

With his talent, passion, and unwavering creativity, Chef David Thai has been instrumental in introducing Vietnamese cuisine to the world. His dishes are not only artistic creations but also stories of his love for food and his homeland.