Da Nang chef: A journey to preserve and spread Vietnamese culinary culture
DNO - Mr. Doan Van Tuan, Executive Chef of the Ariyana International Tourism Complex at the Furama Resort Danang, has been recently honoured by the Vietnam Culinary Culture Association as “Viet Nam Culinary Culture Master Artisan”.
The recognition marks a milestone acknowledging his notable contributions to the preservation, development, and promotion of Vietnamese culinary values.
Prioritizing local ingredients
Throughout his professional career, Mr. Tuan has adhered to a clear principle: Vietnamese dishes are always introduced to guests first, followed by menus prepared using European techniques infused with Vietnamese flavors. Only when guests make particularly strict requests does he serve traditional European cuisine.
According to him, nowadays, European palates are gradually shifting towards Asian flavors, so they seek new tastes and fresh fusions. This is an opportunity for him to introduce Vietnamese dishes to guests thanks to the abundant local ingredients.
Each visitor comes from a different country and carries a distinct culinary culture. Therefore, chefs must conduct careful research to design and present dishes that best suit their guests’ tastes and dining customs, he noted.
Since 2012, Chef Tuan has continuously perfected traditional Vietnamese meals representing regions across the country. For diners, a Northern Vietnamese meal is incomplete without kohlrabi salad and traditional braised carp, while a Central Vietnamese meal is associated with jellyfish salad and braised catfish with turmeric. Each dish carries the cultural imprint of its region.
Through this approach, he not only caters to diverse tastes but also helps international guests gain a deeper understanding of the richness and diversity of Vietnamese cuisine.
Spreading value of Vietnamese culinary culture
Chef Tuan did not wait until receiving the title of “Viet Nam Culinary Culture Master Artisan” to think about promoting Vietnamese cuisine. From the very beginning of his career, he has considered this mission as a long-term responsibility.
Perhaps that's why he is so interested in social work. He has got actively involved in vocational training programs for students at vocational colleges and serving as a judge at culinary competitions both in Vietnam and abroad.
In addition to his role as Vice Chairman of the Da Nang Culinary Culture Association, Chef Tuan is also a member of the World Association of Chefs’ Societies and an international culinary judge in Vietnam. These roles provide favorable opportunities for him to fulfill what he describes as the role of a “living heritage” in the journey of bringing Vietnamese cuisine onto the global stage.
According to Mr. Tuan, to become a good chef, one must first know how to cook traditional dishes from their homeland. In cooking competitions, to create delicious dishes, chefs must have a foundational knowledge of their hometown's cuisine, because creativity must be based on a fixed foundation and customer demand.