NOSH Saigon 2019: An Interview with Park Hyatt Saigon’s Arnaud Daleau

Arnaud Daleau is a passionate chef from France who would tantalize even the most well traveled taste buds with his ten years of culinary expertise. Arnaud has worked at multiple prestigious restaurants, including two Michelin-star Les Ambassadeurs at Hôtel de Crillon and one Michelin-star La Grande Cascade.

He also had the chance to perfect his culinary skills in Sydney, Australia at the Park Hyatt Sydney for three and a half years. At The Dining Room, he played an important role in engineering an innovative menu consisting of contemporary European dishes prepared with traditional French techniques.

He’s now working at the Park Hyatt Saigon as Executive Sous Chef, under the guidance of Executive Chef Heath Gordon.

What inspired you to become a chef?

My grandmother is my greatest inspiration. When I was young, she always prepared the meals for the family and I loved watching her while she was cooking. That’s where my passion to become a chef started.

Can you share your culinary philosophy?

I’d say it’s the ability to create masterful recipes by combining the solid base of flavors with unique seasonal and local products. I also pay great attention to the originality of a dish. The challenge of creating something new without compromising the quality and presentation has always been a thrilling experience for me.

What brings you to the food and beverage community in Vietnam?

Five years ago, my wife and I went on holiday in Vietnam. We enjoyed our stay and met amazing people. Last year, I wanted to look for a new career opportunity and immediately thought about Vietnam. Luckily, Park Hyatt Saigon had the position of Executive Sous Chef available. This new challenge is an opportunity for me to further develop my culinary knowledge and techniques.

What are you going to bring to NOSH this year?

This is the first time that I have the honor to join NOSH. So I am being supported and guided by Park Hyatt Saigon executive chef Heath Gordon to bring out the best I can. He has joined NOSH for several years now so I’m confident that I will bring forward my best during the program this year.

What does the NOSH Gastro Mob theme mean to you?

In my opinion, Gastro Mob encourages me to imagine a gathering of chefs who will bring together their very best to promote local cuisine and ingredients. It could also mean sharing knowledge, experiences, and techniques among the community.

In what ways do you think NOSH will impact the local community?

This program enables us to build strong bonds with other chefs and suppliers by providing each other necessary support and assistance. Moreover, this opens an opportunity for us to share our passion with food lovers and ignite the culinary flame inside the younger generation.

What are your favorite Vietnamese dishes? And at what restaurants would you dine in Saigon?

My favorite Vietnamese dishes are banh khot, bo la lot, and, of course, pho bo.

For my restaurant picks, you cannot go wrong with Co Lieng (321 Vo Van Tan, District 3). They have the best bo la lot in town in my opinion. Another place located in the alleyway at 335 Dien Bien Phu, District 3 sells the best banh khot and banh xeo that I’ve ever tasted. You definitely have to check these two places out.

Whenever I want to try something out of the ordinary, I will dine at Anan Saigon on 89 Ton That Dam, District 1. They serve Vietnamese food with a modern twist.

More information about the event can be found here.

Book your ticket now:
Price: 2.200.000VND/person/night (all inclusive)
Inbox: Nosh Saigon or Grain Cooking Studio
Call: (+84) 909 904 636
or Pop by GRAIN Cooking Studio counter,
Level 3, 71-75 Hai Ba Trung, D.1, HCMC.

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