In modern life, cuisine has evolved into a representation of culture, with cooking regarded as a form of art. Join Heritage as we meet the “artists” behind the meticulous culinary masterpieces served on Vietnam Airlines flights.

Nguyen Kien Cuong – a versatile Executive Chef

Passionate about cuisine from a young age, Nguyen Kien Cuong studied European cuisine during his time in Luxembourg. He embarked on his culinary journey in 2002. Over the years, he has worked at many renowned 5-star establishments both domestically and abroad, including the Corus Hotel, Holiday Villa (Malaysia), Hanoi Club, Sunway Hotel, Meritus Hotel, Fortuna Hotel, and Nikko Hotel. With constant innovation and extensive experience in various roles, Chef Cuong has become a versatile and outstanding chef, excelling in both European and Asian cuisines, as well as Vietnamese specialties.

In 2009, Chef Cuong joined Noi Bai Catering Services (NCS), and has since taken on the role of Executive Chef. NCS provides an average of 20,000 meals per day to Vietnam Airlines and more than 20 other airlines. “Currently, we are transitioning to serving in-flight meals in the ‘Farm to Flight’ style, similar to restaurants, to provide passengers with the best culinary experiences,” said Chef Cuong.

Chef Nguyen Kien Cuong:

2005: Bronze Medal in the Asian Culinary Challenge in Malaysia.

2008: Certificate of completion of the Latin American Culinary Technique course.

2011: Participated in the APOT Asian Culinary Challenge.

2017: Silver Medal at Sky Delight Awards.

2023: Best Chef awarded by Vietnam Airlines.

Quach Thien Tuong – introducing Vietnamese cuisine to the world

Quach Thien Tuong seemed destined to become a chef, having started working at the Saigon Hotel in 1990. Thanks to his own efforts and the mentorship of renowned Chef Nobert, Chef Tuong made miraculous progress and was invited to showcase Vietnamese cuisine in Hong Kong and South Korea. This talented chef has impressed even the most discerning diners with dishes rich in the essence of his homeland.

After success abroad, Chef Tuong became the head chef at the Omni Saigon Hotel and then joined Vietnam Air Caterers (a joint venture between Vietnam Airlines and Cathay Pacific), now known as Vietnam Air Catering Services (VACS). His Vietnamese dishes, such as braised fish, shaking beef, pomelo sweet soup, and various cakes, have delighted many passengers and are requested by numerous airlines for inclusion on their in-flight menus. Chef Tuong is currently the Vice Chairman of the Saigon Professional Chef Association and teaches culinary arts at several hospitality training institutions.

Chef Quach Thien Tuong:

1996: Winner of the Bonlac Great Chef of Asia competition.

2005: Judge for the “Young Talented Chefs Worldwide” competition in Sri Lanka.

2007: Judge for the “International Cuisine” competition in Hong Kong.

2009: Judge for the Global Pizza Competition held for the first time in Vietnam.

Nguyen Son – the artisanal baker

Bakery items, especially delightful desserts, are indispensable on flights. Nguyen Son and his colleagues in the NCS bakery are often referred to as “artists” because their products not only taste delicious but look beautiful. Trained in the art of baking, Nguyen Son found fame while working at the 5-star Hanoi Daewoo Hotel. Chef Son has accumulated over 30 years of experience and baking expertise. His skillful hands turn small pastries into perfect additions to in-flight meals, providing passengers with sweet moments. “Each small pastry represents our heart and the emotions that we want to convey to passengers,” said Chef Son.

Chef Nguyen Son:

2003: Outstanding Employee at Daewoo Hotel Hanoi.

Present: Head Baker at NCS.

Nguyen Thanh Vu – a mentor to many chefs

Formally trained in culinary arts both domestically and internationally, Nguyen Thanh Vu established himself early on as the head chef at the Saigon Floating Hotel, one of the first 5-star hotels in Vietnam, in 1989. With expertise in European-Asian fusion cuisine, particularly Vietnamese dishes, Chef Vu has been invited to promote Vietnamese cuisine in countries like the UK, France, Germany, Australia, Japan, South Korea, Thailand, Malaysia, and Singapore. He has appeared on the TV program “Delicious Daily”, which has garnered a widespread following of food lovers. Currently serving as Deputy Chef at Vietnam Air Catering Services (VACS), Chef Vu directly manages over 200 chefs who provide more than 20,000 meals per day to airlines including Vietnam Airlines, Singapore Airlines, Cathay Pacific, Emirates, Etihad, Qatar, and Turkish Airlines.

Chef Nguyen Thanh Vu:

– Over 30 years of experience in the culinary industry.

– One of the first 30 chefs awarded the Golden Chef by Viet Kings in 2014.

– Involved in culinary training for various institutions, such as Hong Bang University, Hoa Sen University, Au Viet Culinary School, and A Au Vocational Guidance School

– Member of the Saigon Professional Chef Association.

– Member of the “A Taste of Vietnam” project – a Vietnamese cookbook by Isaac Marcel and colleagues.