In the fast-paced world of the culinary industry, a professional kitchen is not just a place to prepare dishes for 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 every serving moment, chefs still need to maintain an inner source of strength – something that nourishes their imagination, sensitivity to ingredients, and endless passion for creativity. Nurturing inspiration in the kitchen is not simply a personal story, but a collective journey, where each dish is elevated into a work of art with a soul.

Today, Travellive invites readers to get acquainted with two chefs from two fascinating restaurants in Ho Chi Minh City: Chef Cuong Nguyen from An's Saigon and Chef Han Ni from Esta Saigon. These two chefs will join our reporter to "decode" how to nurture inspiration and creativity in the incredibly stressful kitchen environment.

First, let's get acquainted with Chef Cuong Nguyen. He was born in 1995 in Bac Ninh, a region renowned for its rich cultural traditions. From memories of helping his grandmother with frying tofu in the kitchen, to childhood observations of his grandparents cooking, pickling, and preparing dishes from ingredients around the house, Cuong Nguyen gradually formed a dream of becoming a chef. He expresses his passion for food and his connection to 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 a part of her life for many years since she decided to pursue her passion at a specialized culinary school. Recalling that journey, Han Ni shared: “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 and Stoker Woodfired Grill & Bar. Now, working at Esta Saigon, I have the opportunity to hone all my skills and create dishes that bear my unique personal touch.” Throughout her more than six years in the profession, she has demonstrated incredibly strong creativity through her dishes.

Where did you begin your culinary career? What moment made you realize this wasn't just a job, but a lifelong creative path?

Chef Cuong Nguyen:From a young age, when my parents worked far away, I was cared for by my grandparents. I observed my grandmother cooking every day and developed a great interest in cooking. I vividly remember one time when she asked me to watch the pan of beans frying on the stove; perhaps that's when I realized my passion for cooking. Later in life, I had many different experiences with various jobs, including office work, but nothing has captivated me more than cooking.

I officially pursued a professional culinary career in 2016, starting work right after finishing my studies. Regarding the "moment" you mentioned, I actually experience it every day, not just in a few specific moments. I love cooking, I enjoy cooking for my family and friends, I'm passionate about creativity in cooking, and perhaps that's what motivates me to realize this isn't just a job, but a lifelong creative path.

Chef Han Ni:I started in the culinary field very simply, just because I wanted to cook for my mother and family. At the time, I thought I was just choosing a job to bring joy to my loved ones. I didn't think too far ahead; I just felt happy being in the kitchen. But then, the moment that made me realize this wasn't just a job, but a lifelong creative path, came very naturally. My mentor and older brother, Mr. Thuan, gave me the opportunity to travel with him to many places and cook for many people. And during those trips and meals, I began to ask myself: Why can they create such special dishes? Why, with the same familiar ingredients, can they transform them to the point that when people mention that dish, they immediately remember the name of the chef? Those questions opened up a different perspective for me: the kitchen is not just about cooking, but a journey of creativity and self-affirmation (laughs).

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

Chef Cuong Nguyen:There are two pivotal moments that changed me and inspired me most strongly. The first was the decision to leave Hanoi for Saigon to pursue a career in cooking. The second was in 2021, when I became sous chef at AnAn Saigon, a restaurant that ranked among the top 39/50 best restaurants in Asia and became the "best restaurant in Vietnam." This gave me even more motivation to pursue a professional culinary career. From there, I gradually developed my own culinary philosophy. I aspire to combine modern techniques with respect for tradition, ingredients, nature, and the flavors of Vietnam. My dream is to create dishes that are both familiar and representative of Vietnamese culinary excellence, while simultaneously infusing them with a fresh and creative spirit.

Chef Han Ni:My strongest inspiration probably came after my trip to Da Nang. I was truly impressed by the jar of chili paste there. The first time I saw it, I was surprised that such a seemingly simple condiment was always readily available on the table to accompany most of the dishes. At that moment, I clearly felt that cuisine isn't just about the ingredients, but also about how people transform them into an indispensable part of their culinary culture. That jar of chili paste spurred me to think more about creativity in the kitchen: how can something familiar become distinctive and even bear the unique mark of the chef?

In a high-pressure kitchen environment, how do you cultivate enthusiasm and avoid falling into a rut?

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

At An's Saigon, my colleagues and I pursue a style of "modern Vietnamese cuisine." This means I not only revive traditional Vietnamese dishes but also constantly innovate, finding new ways to tell stories with familiar 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 purely Vietnamese ingredients – because they are an endless source of inspiration. I feel especially excited whenever my team and I discover a new ingredient or a new cooking technique – it feels like adding another item to our collection.

Chef Han Ni:The kitchen environment is often stressful, but I believe inspiration only arises when the mind is relaxed. I usually listen to music, or sit and observe everything around me at a leisurely pace.

Whenever a small idea pops into my head, I jot it down immediately, because sometimes unexpected things open up new avenues. Creativity doesn't come from forcing things, but from a relaxed state. When the mind is calm, you can look at familiar dishes through a different lens, and from there begin to experiment little by little. It's these small, continuous experiments that help me avoid repetition and always find joy in the kitchen.

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

Chef Cuong Nguyen:It's the ability to see things that others haven't, and to connect seemingly unrelated things to create a new experience.

I believe creativity begins with the subtle refinement of what is familiar around us—ingredients, memories, culture, and so on—then adding a touch of 'breaking the mold.' These two elements complement each other; if you only break the mold without understanding the roots, the dish will feel out of place; if you only maintain tradition without innovation, the dish will lack vitality. When both are balanced, that's when true creativity truly blossoms.

Chef Han Ni:Creativity in the kitchen isn't always about breaking the mold or doing something completely different. Sometimes, it's simply about finding a more subtle way to express what's already familiar. For me, a creative dish is one that has a personal touch while also making the diner feel a sense of familiarity. It's like bringing a familiar ingredient, a culinary memory from the past, into today's meal, but in a fresh new form. Creativity, therefore, isn't just about innovation, but also about refining, cherishing, and telling one's own story through food."

Do you often find inspiration from music, art, travel, or stories outside the kitchen? And how have those experiences blended into your dishes?

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

Let me tell you a little secret: my recent menu is inspired by "color" and "painting"—a very artistic element, isn't it? 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 the local dishes, as it's the quickest way to understand the culture. Because only after experiencing them do I realize that some flavors are very simple yet leave a deep impression. When I return, I often try to recreate that dish in a different version, combining it with my own familiar ideas or ingredients to create something new. This fusion makes cooking feel like recounting a journey, but through the language of flavors.

How can a young chef maintain their personal style in their dishes while also catering to the ever-changing tastes of diners?

Chef Cuong Nguyen:GiMaintaining my personal identity doesn't mean making rigid or conservative dishes. Instead, I see food as a story, and that story has my own voice, but I still listen to and respond to the diners.

I usually start with 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. As a result, the dishes not only reflect my personality but also satisfy the curiosity and ever-changing tastes of my customers. It is this balance between staying true to identity and being open to new experiences that keeps the dishes vibrant.

Chef Han Ni:Food and cooking are like a language for telling a story. Therefore, I always want to maintain my own unique mark on each dish, from the selection of ingredients to the combination of flavors. I think deeply about how to simultaneously connect with my customers. Because ultimately, my food is created to serve diners, I don't just cook for myself. The important thing is to "translate" my story through the food so that customers can easily understand and feel a connection. Only then will my food both reflect my personal identity and connect with my customers. It is this balance that makes cuisine sustainable.

In a professional kitchen, does creativity come solely from the individual? How do you view the role of the team and the synergy in the creative process?

Chef Cuong Nguyen:Creativity in the kitchen doesn't just come from individuals, but is the result of a team effort. From researching ingredients and developing new dishes to serving customers, everyone in the restaurant can contribute their ideas and creative energy. I always strive to create an environment where members are encouraged to share their perspectives, experiment, and contribute to the overall creative process. I may be the one who initiates the idea, but for it to become a reality, it requires the strength and dedication of the entire team.

Chef Han Ni:It's never been a one-person affair. When starting R&D for a new dish, I always want everyone in the kitchen to try it and give feedback. From there, I gather 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 represents the bond of the whole team (laughs).

Is there a dish associated with a particular idea or moment that truly changed your perspective or way of thinking about food?

Chef Cuong Nguyen:There was a time when I was very interested in molecular gastronomy, but over time, I realized that this technique sometimes inadvertently disrupts the natural balance and pure flavor of dishes. Gradually, I returned to simpler techniques, focusing on the roundness and balance in each dish. For me, completeness and fullness of flavor are core elements, especially when creating Vietnamese cuisine where each dish needs to both respect tradition and convey emotion and sophistication.

Chef Han Ni:After my trip to Da Nang, I was captivated by the flavor of chili paste and began experimenting with incorporating it into my own dishes. I chose to combine chili paste with banh tieu (a type of Vietnamese pancake) – a seemingly familiar dish, but this journey was far from simple. I failed many times, especially when I decided to use fresh yeast (starter) to make banh tieu.

That trial-and-error process took a lot of time, but eventually I found the perfect recipe: fried rice cakes with Ca Mau crab and a jar of chili paste with pine nut candy in fish sauce. Just like with the French-style fish dish, I combined it with giang leaves—a seemingly simple ingredient—and water chestnut, a characteristic ingredient of Nam Dinh in the autumn and winter. The combination completely changed my perspective. The moment the dish succeeded made me realize: creativity can begin with a very small detail, but with patience and experimentation, it will become a novel experience for the diner.

What new trends do you see the 90s and Gen Z generations bringing to the culinary profession today? Can you imagine what innovative trends might be emerging in the near future?

Chef Cuong Nguyen:Actually, I'm just a young chef from the 90s generation (laughs). I see that my generation is courageous, capable of expressing themselves, and willing to try new things even if it means facing setbacks. Secondly, I find that young people have incredibly good energy; they have a lot of positive energy that helps to reduce stress in the kitchen. And many young chefs are proud of Vietnamese cuisine; they seriously pursue cooking Vietnamese dishes in different ways.

In the future, I think the new creative trend will follow the path of indigenous cuisine, regional cuisine. Distinctive regions like the Northwest, the Mekong Delta, and the highlands are incredibly promising areas for culinary exploration. And young people with a spirit of dedication and creativity will be extremely interested in Vietnamese indigenous cuisine.

Chef Han Ni:As a Gen Z myself, I can clearly see that this generation is very open-minded, enjoys new experiences, and isn't afraid to try new things. And experience is the best way to learn and find your own path. The current trend I've observed among young chefs is a return to "fusion," but not in the sense of simply mixing ingredients for novelty. Instead, they use Vietnamese ingredients in a fresh way to present them to customers. This preserves identity while creating a sense of familiarity, and opens up a more modern and creative approach.

If you were to share one piece of advice with other young chefs looking to maintain their inspiration, what would you say from your own personal experience?

Chef Cuong Nguyen:Hopefully, young chefs won't be afraid of failure. Sometimes, you have to be stubborn and strong even when fear is overwhelming. Next, you must be very patient because cooking is an extremely demanding profession with very long working hours. If you truly choose this career, you must persevere if you want to succeed. And finally, try to maintain 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 wholeheartedly agree with this famous saying. I believe that we, those who want to pursue a career in cooking, should find like-minded partners and friends to stand side-by-side on this challenging path.

Chef Han Ni:Always find your own joy in the kitchen where you work. Only when you find happiness in each day of cooking can you stay in this profession long-term. Don't be afraid to make mistakes, don't hesitate to learn, and don't be afraid to experiment – ​​because every stumble teaches you a lesson. Most importantly, give it your all, because one day those efforts will yield sweet rewards. The culinary profession not only gives you skills but also teaches patience and a love for your work every day.

A professional kitchen is always a place that tests the perseverance, discipline, and character of a chef. But it is precisely in this demanding environment that inspiration and creativity become even more precious, like a smoldering fire nurturing dreams and aspirations. By knowing how to preserve, cherish, and enrich this source of inspiration, each chef not only creates delicious dishes but also breathes life into cuisine, transforming it into a language that connects, shares, and inspires the world.