Culinary Storytellers

In recent years, professional chef competitions held in the city have attracted a large number of people in the culinary industry to participate. From the competitions, many chefs have improved their skills, contributing to promoting and affirming the culinary brand of Da Nang on the tourism map.

Chefs create dishes at the Danang Professional Chef Competition 2025. Photo: NGOC HA

In mid-November, at the International Convention Palace ICP, Furama Resort Danang, the Danang Professional Chef Competition 2025 attracted many chefs from hotels, resorts and F&B establishments ( culinary services). Here, they were able to freely express their passion and creativity in creating dishes with the theme "Danang's delicious dishes integrating internationally".

Mr. Tran Minh Hiep (32 years old, chef from the French restaurant Le Comptoir) shared that participating in the chef competition is an opportunity for him to exchange, learn and be inspired by the passion of famous chefs in the Vietnamese and international culinary world. "When choosing the culinary profession, for me it is not only a career but also an "ambassador" to convey culinary values. I always pay attention when preparing dishes with the desire that diners enjoy the flavor and the culinary story behind it," said Mr. Hiep.

Chef Norbert Ehrbar - a member of the World Master Chef Association, from Switzerland with over 45 years of experience in the profession; Chef Doan Van Tuan, the first Vietnamese head chef of the Furama - Ariyana Danang International Tourism Complex and Vice President of the Central Cluster Artisan Group of the Vietnam Culture - Culinary Association; Chef Nguyen Danh Hinh, Chef Le Xuan Tam... highly appreciated the skills and passion of the young chefs. "There needs to be playgrounds like this for chefs to exchange, learn and be honored. They are the ones who contribute to keeping tourists coming to Danang", Mr. Norbert Ehrbar expressed.

Mr. Nguyen Duc Quynh, Chairman of the Danang Hotel Association, said that after 5 years of organization, the Danang Professional Chef Competition has become a symbol of passion, creativity and integration. The event not only honors the talents of chefs but also demonstrates the continuous efforts of the culinary community of Danang in particular and Vietnam in general in improving skills, preserving national identity and moving towards international standards.

According to the Department of Culture, Sports and Tourism, in order to maintain, exploit and develop cuisine into a unique tourism product, the city has been implementing many synchronous solutions; in which focusing on culinary human resources.

The tourism industry regularly organizes competitions and culinary cooking shows such as: Danang Open Chef Competition, culinary tour programs - cooking classes... Vocational training facilities and tourism services in the city increase investment in resources, equipment, and innovate training programs for chefs and food processing to meet the increasing demands of the tourism service sector.

Mr. Ly Dinh Quan, Chairman of the Danang Culture - Cuisine Association, said that the city has issued plans and projects with the aim of turning cuisine into a unique tourism product with identity through spatial planning strategies, improving quality, telling cultural stories, connecting ecosystems, and digital communication.

To achieve the set goals, the city needs to focus on many key solutions, including standardizing dishes, improving skills, ensuring hygiene and service quality, linking cuisine with cultural, artistic and storytelling experiences; connecting the value chain between chefs - farmers - restaurants - tourism businesses, and promoting startups and innovation in the culinary field.

“We must make Da Nang cuisine not just food, but an experience - a living heritage, creating attraction and a unique identity for Da Nang tourism in the new era,” Mr. Ly Dinh Quan proposed.

Source: https://baodanang.vn/nhung-nguoi-ke-chuyen-am-thuc-3311174.html