Why did you become a chef?
I am not sure why I become a chef. I guess it was because when I was a child I liked to eat many different types of food that my parents cooked for me. I was a gourmand; I always like to eat and enjoy eating so I guess this is why.
Then how did you start your cooking career?
When I was a kid I preferred to make pastry, it was a playground for me. I also ordered a lot of cookbooks back then. Ever since I was 10 years old, I always knew that I wanted to be a cook. And then until I reached the age of 14, I decided to become one.
Describe your childhood
I was an under-performing student while I was at school, and schooling annoyed me a lot. I’ve always loved hometown, a small village of only 200 people called Chalvraine, in North-Eastern France. We produced so much of our own food in our garden, my mother did the cooking while my father would hunt. I think this is the best village in France or maybe in the world for me.
What are you most thankful for?
I always feel very fortunate to have chosen this work when I was a kid because I see many young people who don’t know what they really want to do.
Describe one of your most memorable experiences as a chef?
I think it was the time when I worked at the Inn in Manitou in Canada. I was very luckly to have worked with great colleagues. I enjoyed the job so much that I found joy daily and the food made by our chef was really excellent. It was a beautiful place. The chef was very well respected and he also paid great respect to other people. I remember that he never forgot to thank us at the end of every shift and before we went home.
What do you like the most about Vietnam?
I first arrived in Vietnam in 2003 and fell in love with the country because I was able to learn a lot of things that we tend to forget in France. This country never ceases to amaze me, and I also find the Vietnamese culture quite complex. It took me many years to understand it and I am still learning.
What else do you think you need to learn more about Vietnam?
The language. Although I have been here for so long I can only speak a little Vietnamese. I just wish I could speak more of this language.
If you were not a chef, what career would you choose?
I would do anything related to a manual job, like an engineer. I’d like to use my hands to build something and would like to see it completed.
Tell us about what you find unique about the food concept at TUI BLUE
You know, I actually do not like to use the word “concept” when it comes to culinary. For me you can talk about the concept of a car but not for food. TUI BLUE offers a variety of healthy and balanced food, and this is the easiest thing to do in Vietnam because you could easily find fresh ingredients everywhere. The next time you get a chance to visit TUI BLUE Nam Hoi An, join me for a BBQ seafood cooking class. But first, we will need to wake up earlier on the day for a morning walk to the Tam Tien Fish Market to find the best kind of ‘straightfrom-the-ocean smell’ fish and then head back to our resort to pick the freshest herbs from our organic garden. Also at TUI BLUE Nam Hoi An, there are 4 restaurants for you to choose from so you can just tell us what you like and we will serve the best type of food according to your taste.
Text and Images Provided by
TUI BLUE Nam Hoi An
For more info, visit www.tui-blue.com/en/en/hotels/tui-blue-nam-hoi-an
