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During a year-end conversation with Ms. Thao Na, head chef of Maison des Rêves Saigon, a Travellive reporter had the opportunity to hear her recount her long journey of over ten years abroad, studying, training, and working in the demanding F&B industry. When mentioning France, besides the beautiful city of Paris and its fine wines, there's also the story of how unique and fascinating the country's cuisine is.
Chef Thao Na's journey in pursuing French cuisine is quite natural and spontaneous. She went to Lyon, France, to study restaurant management, and after a while, she became a chef in the kitchen of the Park Hyatt Paris. Thao Na is friendly, enthusiastic, and gently recounts stories of French cuisine—dreamy and imaginative, yet full of harsh challenges. For Thao Na, France is where the seeds of her professional culinary career were sown, and where the foundation of her passion for cooking was solidified.
What led you to the culinary profession while you were studying restaurant management in Lyon?
It's simply because I've loved cooking since I was a child. From the fish, meat, beans, and vegetables in the small kitchen when I was still in my hometown of Da Nang, I've been familiar with knives and cutting boards for a very long time. When I grew up, I studied at a culinary school and, by chance, participated in an international cooking competition. That's when I realized I loved cooking European cuisine. From then on, I decided to pack my bags and go to France to study cooking. However, the tuition fees for culinary arts in France are very expensive.
Ms. Thao Na - Head Chef of Maison des Rêves Saigon
I chose to study restaurant management, and I took advantage of the limited cooking classes during the course to supplement my knowledge. I learned on my own at the places where I worked part-time and also did internships. And perhaps the biggest turning point for me was the time I stayed in France to work and became a chef at the Park Hyatt Vendome hotel in Paris.
What was the most challenging aspect of your time working at Park Hyatt Vendome?
People often think working in a hotel isn't anything special, but it's actually harder than we imagine," she shared wistfully.
I was assigned to work in the banquet kitchen, and in large hotels, there's always a constant stream of parties and conferences. The workload was heavy, and the rush meant I sometimes lost track of time, working from 8 am to 10 pm, and this went on for many days. Despite the pressure, I learned a lot about time management, how to handle a huge workload within a tight timeframe, and how to control ingredients… There are so many challenges and difficulties when you choose a professional culinary career in a country that's a leader in gastronomy.
People often think working in a hotel isn't anything special, but it's actually harder than you imagine," she shared wistfully.
How did you manage to thrive in the demanding F&B industry in France?
Thanks to all that hard work (she laughs). I usually arrive a few hours before my shift, beg the security guard to let me in, and put into practice the knowledge I've learned from books and from those who came before me.
Indeed, besides her inherent talent, Thao Na also needed diligence and intense focus to conquer French cuisine, which is considered challenging even for Westerners. This petite, enthusiastic, and eager-to-learn Asian girl slowly and carefully progressed, without rushing, and with patience. After many years, she brought the essence of what she had learned back to Vietnam, creating unique, interesting dishes that embody her personal style.
Chef Thảo Na's journey in pursuing French cuisine has been very natural and spontaneous.
What interesting aspects of French cuisine would you like to share with our readers?
French cuisine is truly delicious. I've lived in France for over ten years, eaten at many restaurants, and I've noticed that the cuisine here is a blend of many different regions. French cuisine is diverse depending on the region, and the cuisine of each country influences the cuisines of the regions it borders.
French cuisine is a fusion of many different regional influences.
For example, in northern France, near Germany, people eat a lot of cheese, cream, butter, sausages, etc., to keep warm, and it suits their taste. But further south, bordering Italy, people prefer seafood, duck fat, olive oil, cold soups, etc., with a Mediterranean influence.
At her own restaurant, Maison des Rêves Saigon, Thảo Na is often praised by diners who seek out her delicious dishes. Many customers ask, "What do you put in your food that makes it so delicious?" Thảo Na just smiles and says that she puts a lot of love into each dish she cooks. Perhaps, Thảo Na's half-joking, half-serious remark is the secret to her success on her culinary journey.
How do you feel when customers keep coming back to your business?
I feel happy, fortunate, and lucky to have customers who have followed me for ten years, customers who have become my friends, and who will come to eat wherever I work. There are customers I don't even know, but when I change workplaces, they always try to find me to continue supporting me. This is probably something I will always cherish and hold dear in my heart.
Travellive would like to thank Chef Thao Na for this fascinating conversation!
Thảo Na is a talented chef with many signature dishes. Her beef tartare allowed a customer who couldn't eat raw food to enjoy her beef salad; her chicken and chili oil rolls have captivated many customers for years; and her La Vọng fish cakes with fresh cream sauce, inspired by traditional Vietnamese cuisine but modernized with contemporary cooking and presentation techniques, demonstrate Thảo Na's dedication, hard work, and creativity throughout her fascinating culinary journey.
