In the hustle and bustle of the culinary industry, a professional kitchen is not only a place to prepare dishes to serve diners, but also a space where inspiration and creativity are ignited every day. Amidst the clanging of knives and cutting boards, the heat of the stove and the pressure of each moment of service, a chef still needs to maintain an inner source of strength - something that nurtures imagination, sensitivity to ingredients and endless passion for creativity. Nurturing inspiration in the kitchen is not simply a personal story, but also a collective journey, where each dish is elevated into a work of soul.

Today, Travellive invites readers to meet two chefs from two interesting restaurants in Ho Chi Minh City. They are chef Cuong Nguyen of An's Saigon restaurant and chef Han Ni of Esta Saigon restaurant. The two chefs will join the reporter in "decoding" how to nurture inspiration and creativity in an extremely stressful kitchen.

First, let's get to know chef Cuong Nguyen. He was born in 1995 in Bac Ninh, a land famous for its rich cultural traditions. From the memories of helping his grandmother look after the kitchen with a pan of fried tofu, and the days as a child watching his grandparents cook, pickle, and process from ingredients around the house, Cuong Nguyen gradually formed the dream of becoming a chef. He shows his passion for cuisine and his connection with traditional Vietnamese flavors through the menus at An's Saigon restaurant.

For Han Ni - a girl born in 1998 in Lam Dong, the culinary path has been with her for many years since she decided to pursue her passion at a culinary school. Recalling that journey, Han Ni confided: "I started by choosing to study at the Anre Maisen training center of Mr. Francis Hoi, then gradually accumulated experience in small kitchens like Mad House or Stoker Woodfired Grill & Bar. Now, when working at Esta Saigon, I have the opportunity to hone all my skills, while creating dishes that bear my personal mark." For more than 6 years in the profession, she has shown her extremely strong creativity through her dishes.

How did you get started in the kitchen? What was the moment you realized this was not just a job but a lifelong creative path?

Chef Cuong Nguyen:Since my childhood, when my parents worked far away, my grandparents took care of me. I observed my grandmother cooking every day and was very excited about the kitchen. I remember one time, my grandmother asked me to help look after the frying pan of beans on the stove, perhaps from then on I realized my interest in cooking. Later, when I grew up, I also had many experiences with different jobs, including office work, but there was nothing that I loved more than cooking.

I officially pursued a professional culinary career in 2016, and after graduating from school, I immediately started working. Talking about the “moments” you mentioned, I actually feel it every day, not just a few moments. I love cooking, I love cooking for family and friends, I am passionate about creativity when cooking and perhaps that is the motivation for me to realize that this is not just a job but a creative path for my whole life.

Chef Han Ni:I started my culinary career very simply, just because I wanted to cook for my mother and family. At that time, I thought I was just choosing a job to bring joy to my family. At that time, I didn't think too far ahead, I just felt happy when I was in the kitchen. But then, the moment that made me realize this was not just a job but a lifelong creative path came very naturally. The teacher, the brother that I am grateful to, is Mr. Thuan, who gave me the opportunity to go to many places with him, cook for many people. And also during those trips, those meals, I began to ask questions: Why can they make such special dishes? Why do they change the same familiar ingredients to the point that, when mentioning that dish, people will immediately remember the name of the chef? It was those questions that opened up a different perspective for me: the kitchen is not just about cooking, but a journey of creativity and affirming personal mark (laughs).

As a young chef, what were the first culinary images, flavors or memories that inspired you?

Chef Cuong Nguyen:There are two milestones that changed me and gave me the strongest inspiration. That was the decision to leave Hanoi for Saigon to pursue a culinary career. And the second anniversary in 2021, when I became the sous chef of Anan Saigon, this restaurant was ranked in the top 39/50 best restaurants in Asia and became "the best restaurant in Vietnam". This gave me more motivation to pursue a professional culinary career. From here, I also gradually formed my own culinary philosophies. I want to combine modern techniques with respect for Vietnamese traditions, ingredients, nature and flavors. My aspiration is to bring dishes that are both close and familiar, representing the quintessence of Vietnam, but at the same time still breathe into them a new and creative spirit.

Chef Han Ni:The strong inspiration was probably after my trip to Da Nang, I was really impressed with the chili sauce jar here. The first time I saw it, I was surprised because a seemingly simple spice was always placed on the table to be eaten with most of the dishes here. At that moment, I clearly felt that cuisine is not only about the ingredients, but also how people turn it into an indispensable part of the culinary culture. It was that chili sauce jar that urged me to think more about creativity in the kitchen: how something familiar can become a characteristic and even bear the chef's own mark.

In a high-pressure kitchen environment, how do you foster excitement and avoid falling into a repetitive pattern?

Chef Cuong Nguyen:There are two factors that help me maintain my enthusiasm: the chef himself and the diners. I am a person who gets bored easily (laughs) - sometimes I even get bored with the dishes I cook. That feeling forces me to always be active, to always create new things so that I don’t get bored and so that the customers can also experience more interesting dishes.

At An's Saigon, my colleagues and I pursue the style of "modern Vietnamese cuisine". This means that I not only restore traditional Vietnamese dishes but also have to constantly innovate, find new ways to tell stories with old ingredients. I always ask myself: what do customers want to eat now, what else do they want to try?

I also spend a lot of time researching authentic Vietnamese ingredients - as they are an endless source of inspiration. I feel especially excited every time my team and I discover a new ingredient or cooking technique - it feels like adding an item to the collection.

Chef Han Ni:The kitchen environment is stressful, but I believe inspiration only comes when the mind is relaxed. I often listen to music, or sit and slowly observe everything around me.

Whenever a small idea pops up, I jot it down, because sometimes it’s the chance that opens up a new direction. Creativity doesn’t come from forcing it, but from a state of relaxation. When the mind is at ease, I can look at familiar dishes through a different lens, and from there start experimenting little by little. It’s these small, continuous experiments that keep me from falling into repetition, and always find joy in the kitchen.

How do you define creativity in the kitchen? For you, is creative cooking a dish that breaks the mold, or a refined distillation of the familiar?

Chef Cuong Nguyen:It is the ability to see what others fail to see, and to connect seemingly unrelated things to create a new experience.

I believe that creativity begins with the delicate distillation of what is close to us, from ingredients, memories, culture… then adding a little bit of 'breaking the mold' element. These two things complement each other. If we only innovate without roots, the dish will become out of place; if we only maintain tradition without innovation, the dish will lack vitality. When both are balanced, that is when creativity truly explodes.

Chef Han Ni:Creativity in the kitchen is not always about trying to break the mold or do something completely different. Sometimes, it is simply about finding a more subtle way to express what is familiar. A creative dish, to me, is a dish that is both personal and familiar to the eater. It is like bringing a familiar ingredient, an old culinary memory into today's meal, but in a new form. Creativity is therefore not only about innovation, but also about refining, cherishing and telling one's own story through food."

Do you find inspiration in music, art, travel, or stories from outside the kitchen? How do these experiences blend into your cooking?

Chef Cuong Nguyen:I am inspired by everything in life (laughs). Cooking is an art form for me. And all art forms are interconnected. When you skillfully combine ingredients and cooking techniques in the best way, the dish will touch the multi-sensory senses of the diner.

Just a little secret, my recent menu is inspired by “colors” and “paintings” – a very artistic element, right? I hope I can “paint” the techniques and colors of painting through my dishes.

Chef Han Ni:Outside of the kitchen, I often find inspiration through travel. Whenever I travel to a new place, I always try to find and enjoy local dishes, because that is the fastest way to understand the culture of that place. Because after experiencing it, I realize that there are flavors that are very simple but leave a deep impression. When I return, I often experiment with that dish in a different version, then combine it with my own ideas or familiar ingredients to create a new form. It is this fusion that makes me see cooking as telling a story about a trip, but in the language of flavors.

How can a young chef maintain his personal identity in his dishes while also satisfying the ever-changing tastes of diners?

Chef Cuong Nguyen:GiHaving a personal identity does not mean making dishes that are rigid or conservative. Instead, I see food as a story and that story has its own voice but still listens and responds to diners.

I usually start from my core values ​​and culinary philosophy: respect for ingredients, respect for Vietnamese flavors. Then, I challenge myself by incorporating new techniques, combining inspiration from art, travel, or everyday stories. Thanks to that, the dishes both express my personality and satisfy the curiosity and constantly changing tastes of customers. It is the balance between being loyal to the identity and being open to new experiences that makes the dishes always come alive.

Chef Han Ni:Food and cooking are like a language to tell my story. So I always want to keep my own mark in each dish, from choosing ingredients to combining flavors, I always think a lot about how to be in harmony with customers. Because my dishes are born to serve customers, I do not cook for myself only. The important thing is how to "translate" my story through food so that customers can easily accept and feel close. Only then will my dishes have both personal identity and connect with customers. It is that balance that makes cuisine sustainable.

In a professional kitchen, does creativity come only from individuals? How do you see the role of the team and collaboration in the creative process?

Chef Cuong Nguyen:Creativity in the kitchen is not just an individual thing, it is a team effort. From researching ingredients, developing new dishes to serving customers, everyone in the restaurant can contribute their ideas and creative energy. I always try to create an environment where members are encouraged to share their views, experiment and contribute to the overall creative process. I may be the one who initiates the idea, but to make it happen, it takes the strength and dedication of the entire team.

Chef Han Ni:It has never been an individual thing. When I start R&D for a new dish, I always want everyone in the kitchen to try it and give feedback. From there, I collect and connect those ideas to create a more complete version. This approach not only enriches the dish, but also makes everyone feel valued, that their voice is heard. And thanks to that, each dish not only bears my personal mark, but also the bond of the whole team (laughs).

Is there a dish that is associated with an idea or moment that made you feel like you really changed your mindset or thinking about food?

Chef Cuong Nguyen:There was a period when I was very interested in molecular gastronomy, but over time I realized that this technique sometimes unintentionally made the dish lose its natural balance and pure flavor. Gradually, I returned to simpler techniques, focusing on the fullness and balance of each dish. For me, the completeness and fullness of flavor is the core element, especially when creating Vietnamese cuisine where each dish needs to respect tradition while conveying emotion and sophistication.

Chef Han Ni:After my trip to Da Nang, I was attracted by the flavor of simmered chili and started experimenting with incorporating this ingredient into my own dishes. I chose to combine simmered chili with fried dough balls – a dish that seems very familiar, but this journey was not simple. I failed many times, especially when I decided to use fresh yeast (starter) to make fried dough balls.

That trial and error process took a lot of time, but in the end I found the perfect recipe: banh tieu with Ca Mau crab and a jar of simmered chili with candied pine nuts in fish sauce. Just like the French toothfish dish, I combined the ingredients with giang leaves, a seemingly simple ingredient, and nieng root, a typical ingredient in the autumn and winter of Nam Dinh, but when combined, it made me think completely differently. The moment the dish was successful made me realize: creativity can start from a very small detail, but with patience and experimentation, it will become a new experience for the person enjoying it.

What new trends do you think the 9x and Gen Z generations are bringing to the kitchen industry? Can you imagine what creative trends are emerging in the near future?

Chef Cuong Nguyen:Actually, I am also a young chef of the 9x generation (laughs). I see that my generation has courage, the ability to express themselves and is willing to try new things even if they may face failure. The second thing I see is that the young generation has extremely good energy, they have a lot of positive energy that helps reduce some of the tension in the kitchen. And many young chefs are proud of Vietnamese cuisine, they seriously pursue the path of cooking Vietnamese dishes in different ways.

In the near future, I think that the new creative trend will follow the path of indigenous cuisine, regional cuisine. Special lands such as the Northwest, the West, the highlands… are lands with great potential to exploit in the culinary field. And young people with a spirit of dedication and creativity will be extremely interested in indigenous Vietnamese cuisine.

Chef Han Ni:I myself am also a Gen Z generation, so I see very clearly that this generation is very open, loves to experience and is not afraid to challenge new things. And experience is the best way to learn and find your own direction. The current trend that I observe in young chefs is to start returning to "fusion", but not to mix it for the sake of strangeness, but to use Vietnamese ingredients in a new form to bring it to customers. That both maintains identity, creates closeness, and opens up a more modern and creative approach.

If you could share one piece of advice for other young chefs looking to stay inspired, what would you say from your own personal experience?

Chef Cuong Nguyen:Hopefully young chefs don’t fear failure. Sometimes, you have to be stubborn and strong even when fear is overwhelming. Next, you have to be patient because the kitchen is an extremely harsh job with extremely long working hours. If you really choose this career, you have to persevere with it if you want to succeed. And finally, try to keep an open mind to learn and be more creative in the future.

“If you want to go fast, go alone; if you want to go far, go together.” I really like the above famous saying. I think that those of us who want to pursue a culinary career should find ourselves partners, friends with the same goals and ideas so that we can stand side by side on this thorny path.

Chef Han Ni:Always find your own joy in the kitchen you are working in. Only when you feel happy with each day in the kitchen, you can stick with this profession for a long time. Don't be afraid of making mistakes, don't be afraid to learn and don't be afraid to experiment - because every failure gives you more lessons. Most importantly, do your best, because one day those efforts will bear "sweet fruit". Cooking not only gives you skills, but also teaches you patience and love for your work every day.

The professional kitchen is always a place to test the perseverance, discipline and courage of a chef. But in that harsh environment, inspiration and creativity become even more precious, like a smoldering fire that nurtures dreams and aspirations. When knowing how to preserve, cherish and enrich the source of inspiration, each chef not only creates delicious dishes, but also breathes life into cuisine, turning it into a language that connects, shares and inspires the whole world.