Chef Tran Quoc Dat

Since then I have worked across almost every format the market offers. At Hotel Majestic Saigon and New World Saigon Hotel I held senior kitchen roles in classic five-star operations. At Renkon, Urban Kitchen + Bar and Guru Hospitality Group I opened and rebuilt concepts, in one case lifting revenue 25% purely by recalibrating the existing menu. At Frankies Grill and Bar and Blanc de Blancs Saigon I designed kitchens from empty shells, wrote the menus, priced them, and hired and trained the teams that now run them. Today, as Executive Chef at Lumiere F&B Group, I oversee concept and menu strategy across Byblos Villa, Lumiere Texas and the group's expansion projects.

What I offer clients is not a recipe book. It is a kitchen that functions under pressure, a menu built around a defined guest and a defined margin, and an operating system — standard recipes, prep procedures, inventory controls — that survives after I leave. Every project starts with three questions: who is the guest, can the kitchen actually execute this, and what does the owner earn on each dish sold.

Available for restaurant setup, menu development, operational consulting and new concept creation across Vietnam.