Sakal Phoeung is a French Executive Chef with over 25 years of experience in luxury hotels and several upscale restaurants. After serving as Executive Chef of Sofitel Plaza Saigon until 2016, he created his own restaurant, Le Corto. His cuisine reflects a unique blend of creative flair and passion for food while his interpersonal skills make him one of the most beloved chef in Ho Chi Minh City. He is also the Corporate Chef and Beverages Manager at Annam Fine Food. During his career, Sakal has cooked for several state visits with the latest one being a dinner at his own restaurant for French President François Hollande.
His enthusiasm, his generosity, his strong work ethics have helped him build a strong culinary team who is striving for perfection and nothing less. Sakal keeps on sharing his knowledge and passion consulting on culinary projects such as the Bocuse d’Or Vietnam 2018. He is a strong supporter of the emergence of Vietnamese talents.
Graduated from the world’s first Hospitality Management School in Lausanne (EHL), Switzerland, and Chef Certified by the Swiss Government under a successful apprentice by Mr. Phillippe Rochat, the number one Chef of Switzerland; 3* Michelin Guide & 19 Gault & Millau and more than 10 years in the Hospitality Industry, Hau Wai Yan Steven has decided to join the team of the Bocuse D’Or Vietnam in order to help to better valorize this industry.
Graduated from Hospitality School, Pierre Le Foll spent most of his career in Asia where he learnt the ropes of the industry from different perspectives (from hotel operations to kitchen installations to chef best partner with kitchen equipment). His long experience in Asia gave him the opportunities to work hands in hands with numerous chefs from the Southeast Asia region but also gave him the unique chance to watch closely the evolution of the culinary world over the past 15 years.
With the strong intent to help raise the next generation of Vietnamese talents, Pierre has decided to get involved in Bocuse d’Or Vietnam. He will make sure the competition kitchens are properly prepared to hold such an event and that chefs are only be given the best to express their creativity and talent.
Pierre Le Hégarat grew up in Brittany (France) where the food industry and the agricultural world are predominant. From his childhood in his parents’ restaurant kitchens and in his grandparents’ farm, he kept his love for good qualitative products and the culinary arts.
Since his arrival in Vietnam, he has always worked in the food industry. From the gourmet grocery 100% to Puratos Grand Place to Andros, he has attached himself to work hands in hands with local producers and renowned chefs. He organized several Magic Chocolate Nights showcasing high quality chocolate products cooked by Best French Craftsmen (MOF) chefs such as Thierry Bamas, Philippe Segond, Pierre Mirgalet, and Serge Granger.
As for now, he oversees food service in Andros Vietnam and wants to pursue his involvement in the Vietnamese culinary world. Bocuse d’Or Vietnam is his way to support the growth of Vietnamese talents and future chefs.
French with origins from all over the world (Vietnamese, Chinese, French and Italian), Tu-Tho spent her childhood in the kitchen as the main place to meet others and share her life while her family made sure she could discover as many cuisines as possible. Her background also gave her the values she cherishes: passion, integrity and hard-work.
After studying both general engineering and project management in France’s Ivy league schools, she dived into the events world. Events are the best field for her put in motion her multiple passions, the skills she was taught and her thrive of learning from other cultures.
Her motto in managing events is: Work harder to make them smile bigger. That’s why she couldn’t resist getting involved in Bocuse d’Or Vietnam, giving the next generation of Vietnamese talents her best skills for them to rise.
Valentin Tran is since May 2017 the General Manager at Andros Asia based in Vietnam. Andros Asia wants to implement foodservice products under Andros Brand in Vietnam and South-East Asia, produced locally in the Mekong Delta Province.
Prior to this, he worked nearly 12 years in the retail and foodservice industry in France and Vietnam and has held various positions in management at Unilever, Carrefour, Transgourmet (in France) and Casino Group (in Vietnam).
In addition to his professional activities, he was a regular part-time lecturer at the University of Nantes in France, offering a course module on the “French Retail Distribution System” for five years.
Valentin holds a Master in International Trade, and speaks French, English, and Vietnamese. He is passionate about gastronomy and he strongly believes that Vietnam has very good emerging talents, and Bocuse d’Or is the perfect place to show it to the World.
