HCMC – Having developed a passion for cooking at a young age, Chef Hong Tran, now Executive Sous Chef of the Anantara Hoi An Resort in Quang Nam Province, is rolling out first-class gastronomic experiences.
Having grown up in Hanoi, Chef Hong found her passion in the kitchen while learning to cook with her mother and sister. She mastered the art of steamed rice when she was six years old.
Along with her passion for travel, Chef Hong gathers inspiration and ideas from different cuisines worldwide and channels these into extraordinary flavors. She is always happy when she is in the kitchen and enjoys creating western-style food with a Vietnamese twist, in addition to spinning new flavor combinations.
She has also perfected a selection of Indian dishes for the resort’s sell-out monthly Indian nights and was one of the top three chefs that cooked at an exclusive “Six Hands” wine-pairing dinner event.
Chef Hong dishes a diverse selection of Vietnamese and Western dishes at the resort’s two main restaurants, Hoi An Riverside and the Art Space, using the finest locally-sourced products from farmers and fishermen.
Anantara is a luxury hospitality brand for modern travellers, connecting them to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations.
The collection of distinct, thoughtfully designed luxury hotels and resorts provides a window to journey into an invigorating new territory, curating personal travel experiences. The portfolio currently boasts over 40 stunning hotels and resorts in Thailand, Indonesia, China, Vietnam, Cambodia and Malaysia, among others.