Joshua fry - Bambino, HCMC

Josh is a Melbourne born chef, who has been cooking professionally for 17years in some of Melbournes top kitchens.

During 2020 he opened 'Poodle Bar and Bistro', a NY French Bistro which earned multiple awards. During this time he also opened his own restaurant ‘Rocco’s Bologna Discoteca’ which was an Italian Sandwich shop during COVID lockdowns and then opened into a small trattoria style venue focusing on local and seasonal ingredients.

He moved to Vietnam 1 year ago to open Bambino, which focuses on Italian food through a non-traditional lens, using the skills and techniques he has learnt from other cuisines throughout his career.


Since appearing on the Australian television series Masterchef in both 2021 and 2022 as a fan favourite, Tommy Pham has become a household name both locally and around the world.

He has become synonymous with bringing Vietnamese cuisine and culture to an international audience. Tommy’s work has been documented in Australian, Vietnamese and Singaporean media
(just do a quick google search to see!).

Tommy’s greatest achievement so far has to be his family. With two sons Miles and Hugo, Tommy spends most of his days playing, cooking and creating fun content with his boys. His love
for cooking and family has led to the release of his first cookbook My Family Kitchen. Tommy is proud to be working with Penguin Books for this release.

Sam Tran - Gia Hanoi, Hanoi

Meet Sam Tran of Restaurant Gia Hanoi, the Vietnamese chef who broke record as the first female chef to win a MICHELIN Star in Vietnam for its debut as well as winning the first Young Chef Award in the MICHELIN Guide Hanoi & Ho Chi Minh City 2023 edition! 
Gia đình, meaning ”family“, is a reference to chef Sam Tran and partner Long Tran‘s longing for their homeland during their years working abroad. The restaurant decor draws inspiration from the Temple of Literature just across the road. Their 12-course set menu changes with the seasons and is informed by Vietnamese culinary heritage. Deceptively complex, the beautifully crafted dishes showcase well-judged combinations of subtle flavours, with acidity and texture playing prominent roles. 


Peter Cuong Franklin is a Vietnamese-American. Insipred by his mother, who ran a small noodle shop in central Vietnam and was famous for her turmeric vermicelli with pork and banana leaf steamed pork rolls, he decided to pursue his passion for the culinary arts after having a successful career in investment banking.

Peter Cuong Franklin pioneers in modern Vietnamese and Asian cuisine. His restaurant's name - AnAn which means 'eat and eat', located at 89 Ton That Dam, Ben Nghe, is a food market in the heart of bustling Saigon and was honored in the Top 50 World's Best, Asia. The restaurant is also known to be HCMC's first and only Michelin Star.

Truong Quang Dung - Chapter Dining & Grill, HANOI

Quang Dung obtained a bachelor's degree in Economics and finance from the University of Exeter in the UK, one of the world's most prestigious universities according to influential league tables.

He began his culinary journey in his early years, learning to cook in his mother's kitchen. In 2008, he started his professional career as a kitchen porter and was later promoted to line cook. During his time in the UK, he worked in various restaurants while pursuing his finance education. Upon returning to Vietnam, he worked at the French Grill in JW Marriot and, in 2015,ventured into entrepreneurship by opening his first restaurant, Gastro.

Since 2015, he has continued to open multiple restaurants, with Chapter being the flagship combining modernist techniques with traditional Vietnamese methods, using local ingredients and spices to create menus that narrate the story of Vietnamese culture with different themes.

thinh bui - the vagabond Patisserie, Hcmc

Thinh Bui (Ted) embarked on his professional pastry career in 2014 and is currently channeling his passion for artisanal entremets at The Vagabond Pâtisserie. 

Over the years, Thinh has garnered several prestigious accolades in culinary competitions on both national and international stages. He secured a Bronze Medal for Plated Dessert at FHA - Food and Hotel Asia in Singapore, earned a Diplomat Certificate for Live Making - Plated Dessert at FHV - Food and Hotel Vietnam, and won another Bronze Medal at the Semi-Final Global Chef Challenge 2023 in the Philippines, placing in the Top 10 for Global Young Chefs. 

Thinh's work at The Vagabond is characterized by his creative use of local Vietnamese ingredients, skillfully incorporating them into European-style pastries, with a particular emphasis on crafting exquisite entremets.


Korean Executive Chef, Chi Joon Hyuk graduated from Tsuji Culinary School in Osaka and earned his stripes at Abysse - a Michelin starred restaurant located in Tokyo.

Chef Chi then moved to Vietnam to pursue his passion for oriental ingredients and was inspired to open LABRI. The name LABRI derives from the French word “l’abri” which means "shelter," where people can relax and escape from their busy lives. Instagrammers are keeping busy with his LABRI Truffle, a delicious medley of chickpea, lentil, truffle mayo, bamboo charcoal powder and truffles, and the salmon ceviche is not to be missed. LABRI was selected for Michelin Guide 2023


James Garvan is OzHarvest's lead Engagement Chef.

Born and raised in London, he was inspired by the quality and care of his mother's home cooking. 
Starting in hospitality washing up dishes at the age of 15, he developed an interest and talent in cooking making his way up the ranks to work in some of London's finest restaurants like Le Caprice, The Ivy, The Brackenbury, Havelock, Chiswick and as a private chef in Tuscany and as Head Chef at the iconic Bills.

His life experience, passion for cooking and teaching as well as reducing food waste, has led him to OzHarvest Kitchen where he now leads the successful Cooking for a Cause program.


Born in France and raised in Boston to Chinese and Vietnamese parents, Tru studied Political Science at the University of Massachusetts before starting to cook professionally. His career has brought him to kitchens throughout the United States, Europe, and Asia.

In April 2017, he began a 6-month trip around kitchens in Tokyo and Taiwan, before landing in Vietnam for the first time in his life. He spent a month exploring this beautiful country solo on a motorbike, riding from south to north. In December 2017, Tru relocated permanently to Hoi An and has been living and cooking there since.Tru has 15 years of experience in the food industry ranging from managing a fleet of food trucks to cooking in Michelin-starred kitchens.

Tru founded MÙA Trà Quế restaurant in 2020 with the intent of focusing on the core pillars of community, sustainability, and traditional culture in Vietnam. In 2022 he launched MÙA Craft Sake in Ho Chi Minh City, a collaboration with Heiwa Shuzo sake brewery from Wakayama Japan.


Harry Ang, a Singaporean architect with a passion for his homeland's cuisine, established a successful chain of restaurants in Vietnam. In May 2006, he opened the first Lion City restaurant, originally named Original Singapore Frog Porridge. Due to its popularity, the restaurant expanded to a 70-seat establishment in 2007, renamed D'coffee Shop.

By 2009, two more restaurants were opened and the name was changed to Lion City Café & Restaurant, solidifying the brand's presence in Vietnam. Harry Ang then ventured into the upscale market with Lion City Exclusive.

The Lion City Group achieved notable recognition, including winning the Iron Chef Vietnam 2012 championship and being named one of the top 50 best dishes in the world by CNNGo. To celebrate its 10th anniversary in 2016, Lion City opened two more branches, Lion City Café & Restaurant Dong Du and Lion City Exclusive Le Loi, marking a new milestone in the group's development.


Growing up in a coastal fishing village, Chef Vuong's early exposure to fresh seafood and traditional flavors inspired his innovative approach to Vietnamese cuisine, earning him recognition as one of the country's most respected chefs. He has honed his skills over many years in the food and beverage industry, developing a unique culinary vision to bring Vietnamese cuisine to the global stage. His innovative approach to fine dining, blending traditional ingredients with modern techniques, has captivated audiences nationwide.

Dedicated to his craft, Chef Vuong's commitment to showcasing Vietnamese cuisine has earned him numerous accolades, including the prestigious Top Chef Vietnam award in 2019. Now serving as Executive Chef at Coco Dining Saigon, one of Vietnam's most luxurious dining establishments, he continues to push the boundaries of Vietnamese cuisine, creating unforgettable dining experiences that highlight the rich flavors and diverse culinary traditions of his homeland.


Nguyen Anh Tuan (TuAnh) is a 32-year-old Vietnamese chef and culinary content creator, known for his innovative approach to showcasing Vietnamese cuisine through his popular online series "Nau Cung Tuanh" (Cooking with Tuanh). His passion for food, ignited at a young age, led him to work at renowned restaurants like La Maison 1888, where he honed his skills and developed a unique culinary style blending traditional Vietnamese techniques with modern innovations.

Tuan's creative spirit is evident in his work as a menu developer for restaurants in Ho Chi Minh City, Da Lat, and Da Nang, where he constantly seeks new ways to elevate traditional dishes and introduce diners to the diverse flavors of Vietnam. As an avid learner, Tuan stays abreast of culinary trends and shares his passion with others, making him a respected figure in the Vietnamese culinary scene.


Our story at VietHarvest has only just begun. If you're a chef or working in the food industry who is passionate about creating impact and change, we would love to hear from you.

We are looking for individuals and businesses who are committed to helping underserved communities and who are dedicated to protecting our planet, by not wasting precious food.

Please contact us at hello@vietharvest.com