A turning point stemming from a passion for food.
Sharing his reasons for changing career paths, Nghia said: “I’ve practiced martial arts since I was young, so I have discipline, focus, and a never-give-up spirit. However, as I grew up, helping my mother and grandmother with family meals, I discovered that I also enjoyed cooking. When I changed direction, I wanted to bring the spirit of martial arts into cuisine, where I could be creative, tell stories of my hometown, and connect people in my own way.”
According to Ms. Tran Thi Hoang Tham (Hoi Phu ward, Nghia's mother), since childhood, her son has enjoyed observing and trying to cook family dishes, contributing to the formation of his love for cuisine and an awareness of preserving the flavors of his homeland. The family has always supported him in pursuing his passion.
In 2018, Nghia studied culinary arts at the Asia-Europe Vocational Training Center (Da Nang City). In 2019, he officially pursued a professional culinary career, gradually perfecting his skills in food preparation, presentation, and kitchen management. He gained experience working as a chef at Mövenpick Resort Waverly Phu Quoc (now part of the Phu Quoc Special Economic Zone, An Giang Province).
In 2023, Nghia and his partner Nguyen Hieu (Hoi Phu ward) co-founded The Hing Pizza (20 To Vinh Dien, Pleiku ward) and The Hing Coffee (47 Luong Dinh Cua, Hoi Phu ward). Nghia served as the head chef, responsible for menu development and culinary creativity at The Hing Pizza, while Hieu directly managed The Hing Coffee.
Mr. Nguyen Hieu shared: “We want to create a space that is both modern and rich in the spirit of the Central Highlands, where each dish and drink not only focuses on flavor but is also connected to the story of the local people and culture. This means that the staff are very disciplined and meticulous in every step and always seek to utilize local ingredients to create a unique signature for the menu. It is this seriousness and creative thinking that has helped The Hing clearly define its culinary style.”
Promoting the flavors of the Central Highlands to the international community.
In his culinary creations, Chef Nghia prioritizes the use of local ingredients such as wild pepper, ant salt, coffee, forest herbs, and vegetables and roots from the red basalt soil region. One of his signature dishes is chicken pizza with basil leaves.
“Pizza is a famous Western dish, but I always want to infuse Vietnamese spirit into every slice. My chicken pizza with basil leaves was created from inspiration from the mountains and forests of the Central Highlands. The aroma of basil leaves, the herb-marinated chicken, and the light creaminess of the cheese create a taste experience that is both familiar and novel,” Nghia shared.
Chef Nghia has participated in and left his mark on several culinary competitions both domestically and internationally. In 2025, he won a gold medal at the "Vietnam's Talented Chef" competition in Hanoi , a silver medal at the "Master Chef of Foodex" competition in Ho Chi Minh City, and a bronze medal at the "Global Culinary Challenge" competition in Malaysia. In these competitions, Chef Nghia chose an approach that combined Western culinary techniques with the distinctive flavors and ingredients of the Central Highlands, impressing the judges with dishes such as: chicken pizza with basil leaves, wild mushroom pizza, and chicken rolls with basil leaves.
Building upon familiar Western cuisine, he modified the ingredients, marinades, and presentation by incorporating basil leaves, wild mushrooms, and free-range chicken from the red basalt soil of the Central Highlands. According to Nghia, incorporating the flavors of the Central Highlands into popular dishes is a way to make local cuisine more accessible to international diners while still preserving the unique identity of his homeland.
Peter John (an American tourist) shared: “I learned about The Hing Pizza through the media. When I had the chance to travel to Gia Lai Highlands, I stopped by to try it. The chicken pizza with basil leaves offers a very different flavor; it's not only delicious but also helps me clearly feel how Vietnamese chefs tell their stories through food.”
In addition, Mr. Nghia also participated in the "100 Species of Vietnamese Fish" record-breaking program in Ho Chi Minh City, where each chef was responsible for preparing and explaining a dish made from a specific type of Vietnamese fish. In this program, Chef Nghia chose to prepare a dish of mackerel wrapped in cassava with basil sauce, combining familiar ingredients to create a unique flavor profile while telling the story of the culinary exchange between different regions of Vietnam.
Addressing the young people of Gia Lai, Chef Nghia emphasized the importance of cherishing local cultural values, not feeling inferior about one's background, persevering in learning, and constantly innovating. He believes that family kitchens are the initial foundation for nurturing passion and gradually shaping one's own path when choosing a culinary career.
Source: https://baogialai.com.vn/dua-am-thuc-tay-nguyen-di-xa-post576412.html
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