As the founding Executive Chef, Chef Dong Hoang Nam laid the very first bricks to shape the free-spirited culinary identity of NÚC Kitchen and Bar.

Starting his culinary journey in 2016, he quickly made an impression with his refined and creative cooking style. Deeply influenced by renowned French chefs such as the Pourcel Brothers, Richard Toix, and Frédéric Thevenet, Chef Nam masterfully combined their techniques with a deep understanding of Vietnamese and Asian flavors. Guided by a philosophy centered on high-quality ingredients, he inspired a rich appreciation for both French and Vietnamese culinary traditions.

The Journey at NÚC Kitchen & Bar and His Culinary Philosophy

The year 2020 marked a major milestone in his career when he officially assumed the role of Executive Chef. Here, he applied advanced cooking techniques to honor local produce and cultivated a strong passion for traditional fermentation—a method he believes not only deepens flavors but also connects dishes to the passage of time.

When speaking of his professional philosophy, Chef Nam chooses three words: Meticulousness, Passion, and Creativity, inspired by the "Sushi Philosophy" of Japanese chef Jiro Ono. For him, beyond satisfying the palate, cuisine is about evoking emotions in every guest: "Passion that touches the hearts of others is true happiness."

Inheriting the Creative Flame and the Role of Culinary Advisor

The culinary journey at NÚC continues as the creative flame and free-spirited essence from Chef Nam have been passed on to Chef Tommy to inherit and evolve. Currently, in his role as Culinary Advisor, Chef Nam walks alongside the team to preserve core values, ensuring that every experience at NÚC carries genuine emotion and depth that resonates with guests.