Food storytellers

Over the years, professional chef competitions held in the city have attracted a large number of participants from the culinary industry. These competitions have helped many chefs improve their skills, contributing to the promotion and affirmation of Da Nang's culinary brand on the tourism map.

Chefs create innovative dishes at the Da Nang Professional Chef Competition 2025. Photo: NGOC HA

In mid-November, at the ICP International Convention Center, Furama Resort Da Nang, the Da Nang Professional Chef Competition 2025 attracted many chefs from hotels, resorts, and F&B ( food and beverage ) establishments. Here, they freely showcased their passion and creativity in preparing dishes under the theme "Delicious Da Nang Cuisine Integrating with the International Market."

Mr. Tran Minh Hiep (32 years old, chef from the French restaurant Le Comptoir) shared that participating in the cooking competition is an opportunity for him to network, learn, and be inspired by famous chefs in the Vietnamese and international culinary world. “When I chose the culinary profession, for me it was not just a job but also an ‘ambassador’ conveying culinary values. I always pay close attention when preparing dishes, hoping that diners will enjoy the flavor and the culinary story behind it,” Mr. Hiep said.

Chef Norbert Ehrbar – a member of the World Association of MasterChefs, from Switzerland with over 45 years of experience; Chef Doan Van Tuan, the first Vietnamese head chef of the Furama-Ariyana Da Nang International Tourist Complex and Vice President of the Central Region Culinary Arts Association of the Vietnam Culinary Culture Association; Chef Nguyen Danh Hinh, Chef Le Xuan Tam… highly praised the skills and passion of the young chefs. “We need platforms like this for chefs to interact, learn, and be honored. They are the ones who contribute to retaining tourists when they come to Da Nang,” Mr. Norbert Ehrbar expressed.

Mr. Nguyen Duc Quynh, Chairman of the Da Nang Hotel Association, said that after five years of organization, the Da Nang Professional Chef Competition has become a symbol of passion, creativity, and integration. The event not only honors the talent of those working in the culinary field but also demonstrates the continuous efforts of the culinary community in Da Nang in particular and Vietnam in general in improving skills, preserving national identity, and striving towards international standards.

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

The tourism industry regularly organizes competitions and culinary demonstrations such as the Da Nang Open Chef Competition and cooking classes. Vocational training institutions in the city are increasing investment in resources and equipment, and innovating training programs for chefs and food processors to meet the increasingly high demands of the tourism service sector.

According to Mr. Ly Dinh Quan, Chairman of the Da Nang Culture and Culinary Association, the city has issued plans and projects aimed at making cuisine a distinctive tourism product with its own 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 several key solutions, including standardizing dishes, improving skills, ensuring hygiene and service quality, linking cuisine with cultural and artistic experiences and storytelling; connecting the value chain between chefs - farmers - restaurants - tourism businesses, and promoting entrepreneurship and innovation in the culinary field.

"We must find a way to make Da Nang's cuisine not just food, but an experience – a living heritage, creating a unique appeal and 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