David Thai is a Vietnamese – French chef and restaurateur, known for his skills and expertise in contemporary French – Vietnam cuisine. David Thai is well-known for his expertise in fusion styled Western-Asian cuisine, especially with Vietnamese cuisine.
After his graduation from Culinary School Chartres in France, he worked at Hyatt Regency Paris Madeleine, Grand Hyatt Amman Jordan, Hyatt Regency La Manga, Spain Asian…
- In 2002, David Thai made his name at Pur Restaurant – Park Hyatt Paris, Vendome that was awarded Michelin Star after a short operation time.
- In 2004, returning to Vietnam after a long time working in Park Hyatt hotel chain across France, Spain, Jordan…, he was the youngest person for the position of Executive Chef in international Six Senses Ana Mandara Luxury Beach Resort.
- In 2005, he was elected as an Indochinese representative to enter World Gourmet Summit.
- David Thai helms arguably three of Ho Chi Minh City’s best French culinary hangouts — Le Bouchon de Saigon, Le Steak de Saigon and La Brasserie de Saigon. He was Resident Chef on Iron Chef Vietnam in 2012, before becoming permanent judge on The Next Iron Chef Vietnam 2012-2013. He undertakes key positions for example: the judge of Iron Chef Vietnam and vice president of Disciple Escoffier International in Vietnam, lecturer at Culinary School Mint…
- Cap de Cuisine / Cap de patisserie/ Cap de traiteur
He was one of member juries of The Golden Spoon Awards 2014
Chef David Thai in Top Chef Vietnam
Chef David Thai in Iron Chef Vietnam 2013
Chef David Thai, Member jury in Golden Spoon Program 2015
Iron Chef David Thai at Japanese Kobe Teppanyaki Restaurant
Iron Chef David Thai with alluring dishes mixing up Asian and Western cuisines such as: lobster, Canada beef tenderloin, salmon roe….