Da Nang chefs elevate Vietnamese food tourism
DNO - In Da Nang, a new generation of chefs is transforming local dishes into cultural narratives, using competitions and creativity to redefine the city’s place on the global culinary map.
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Professional cooking competitions have become dynamic stages for Da Nang’s culinary community, helping chefs sharpen their skills while amplifying the city’s gastronomic identity. These events now serve as key drivers in promoting Da Nang as a vibrant food destination for international travellers.
In mid-November, the Da Nang Professional Chef Competition 2025 gathered chefs from hotels, resorts, and F&B establishments at the International Conference Palace (ICP) of Furama Resort Da Nang.
Under the theme “Da Nang Delicacies in Global Integration,” contestants showcased inventive techniques that blended local ingredients with global culinary trends.
For Tran Minh Hiep, a 32-year-old chef from the French restaurant Le Comptoir, the competition was an opportunity to learn, exchange ideas, and draw inspiration from renowned culinary figures in Vietnam and abroad.
“Becoming a chef is not just a career; it’s about being an ambassador of culinary values,” he said. “When I cook, I want diners to taste not only the flavors but also the story behind each dish.”
This year’s judging panel included respected names in the industry: Chef Norbert Ehrbar, a Swiss master chef with over 45 years of experience; Chef Doan Van Tuan, the first Vietnamese Executive Chef of the Furama-Ariyana International Tourism Complex; and seasoned professionals such as Chef Nguyen Danh Hinh and Chef Le Xuan Tam. They praised the strong skills and passion demonstrated by young chefs.
“Competitions like this are essential. Chefs are the ones who help keep tourists coming back to Da Nang,” Ehrbar remarked.
According to Nguyen Duc Quynh, the Chairman of the Da Nang Hotel Association, after five editions, the event has become a symbol of creativity, passion, and global integration.
It reflects the city’s commitment to developing culinary talent, preserving cultural authenticity, and striving for international standards.
To elevate culinary tourism, the Da Nang Department of Culture, Sports and Tourism is expanding chef competitions, live cooking showcases, and food-centric tours, while simultaneously upgrading vocational training and modernizing facilities for culinary education.
Ly Dinh Quan, the Chairman of the Da Nang Culture and Culinary Association, highlighted the crucial role of storytelling, cultural connection, and ecosystem collaboration among chefs, farmers, restaurants, and travel businesses.
“Da Nang’s cuisine must become a living heritage, an experience that shapes the city’s identity in the modern era,” he said.