Industry News

With a prime location near Hoan Kiem Lake and the Old Quarter, the reimagined Cham Cantonese Kitchen holds a prime position in Vietnam’s capital

Sustainability-driven PRU and JAMPA hold onto prestigious accolades at 2025 announcement

The Ritz-Carlton, St. Thomas is enhancing its culinary landscape with the recent appointments of a new Director of Food & Beverage, Jonathan Hernandez, and Executive Chef, Andrea Montuori. These dynamic additions to the leadership team, alongside the debut of renovated dining venues Sails and Coconut Cove, underscore the luxury resort’s commitment to delivering elevated, innovative dining that celebrates the rich flavors of the Caribbean. Photo credits: The Ritz-Carlton, St. Thomas “We are thrilled with the expertise, passion and commitment to excellence Mr. Hernandez and Chef Montuori are bringing to enhance our food & beverage experiences, leading our Ladies and Gentlemen in the culinary space with a fresh energy,” says Laura Jarvinen, General Manager of The Ritz-Carlton, St. Thomas. “The creativity and dedication they are adding to our island paradise and newly renovated eateries is sure to shine and provide our guests with authentic Caribbean flavors with a sustainable lens.” Bringing a dynamic background in food and beverage leadership, Jonathan Hernandez is stepping into the role of Food & Beverage Director at The Ritz-Carlton, St. Thomas with extensive experience under his belt. In his most recent role as Director of F&B Operations at Lost Boy & Co., he managed all operational aspects for a luxury Miami hotel while mentoring new leadership. Previous to that role, Hernandez was the Multi-Unit Director of Operations at Bar Lab from 2019 to 2023, where he oversaw multiple venues across Miami, Washington D.C., and Madrid, handling all responsibilities from menu development to successful venue launches. In his various leadership roles, he oversaw many notable milestones, including driving $13 million in annual revenue for the Jean-Georges’ Matador Room as General Manager and improving beverage revenue and guest satisfaction through innovative menu strategies and service standards at the Renaissance Vinoy. Photo credits: The Ritz-Carlton, St. Thomas “I’m most looking forward to reconnecting with the notable Ritz-Carlton brand in this role and re-energizing the Ladies and Gentlemen for the new and exciting growth we have in store for The Ritz-Carlton, St. Thomas,” says Hernandez.  As the Executive Chef, Chef Andrea Montuori brings a deep passion and global perspective to his new role at The Ritz-Carlton, St. Thomas. With more than 20 years of experience in luxury restaurants and hotels, Chef Montuori has shaped his craft across iconic destinations around the world, including Hotel Hassler Roma, The Chedi Kuda Villingili, and most recently The St. Regis Vommuli Maldives, where he generated over $10 million dollars in annual revenue across the seven dining outlets. Chef Montuori first discovered his love for cooking through the fascination he felt when watching his parents cook and the process it took to create dishes. As a teenager watching the iconic Italian Chef Gualtiero Marchesi on television further solidified his goal of becoming a professional chef one day. Chef Montuori worked his way up the ranks, starting in roles such as Chef de Parti at Brambols Restaurant in Limerick to becoming the Executive Chef of multiple five-star properties, including Baglioni Resort in Maldives and Kempinski Hotel San Lawrenz Malta. Originally from Sardinia, his Mediterranean roots and island experiences inspire his philosophy: each island holds a unique cultural and culinary identity that deserves to be celebrated on the plate. In his new role, Chef Montuori will be incorporating local ingredients to honor the spirit of St. Thomas and create an authentic connection between the island’s vibrant flavors and the menus he will be introducing throughout the property.  In line with the recent culinary appointments, Sails will unveil a fresh new look and menu, bringing guests closer to the beauty of St. Thomas. Inspired by the serene hues of a Caribbean sunrise, the redesigned space features soft pastel accents and natural materials, creating a tranquil beachside retreat. The refreshed menu will include Caribbean Spiny Lobster Salad, Tuna Burrata Carpaccio and Reef Fish Tartar, while re-introducing the Sea to Sails experience, where one can choose their fresh catch and savor a customized four-course Caribbean-inspired menu. In addition, Coconut Cove has been refreshed with an updated menu highlighting more locally sourced and sustainable ingredients, including Spiny Lobster, Reef Snapper and Charred Baby Octopus. Overlooking the tranquil waters of Great Bay, Coconut Cove now offers a relaxed atmosphere with newly refreshed flooring, furniture, and fresh paint, creating the perfect setting to enjoy a true taste of island life. As the property embraces a new era of culinary innovation, The Ritz-Carlton, St. Thomas invites guests to explore a renewed culinary journey that blends the flavors of the Caribbean with refined, creative cuisine and The Ritz-Carlton’s legacy of excellence. For more information, visit www.ritzcarlton.com/en/hotels/caribbean/st-thomas.

The Da Nang resort offers creativity and mindfulness sessions in addition to a celebratory feast

Executive Sous Chef Dorn Doeurt’s dishes embrace fresh, local and sustainable produce

The resort sits on a 5-kilometer stretch of pristine white sand in southern Vietnam

Situated in Vietnam’s north, centre and south Viet Deli’s three HOME restaurants have launched exquisite menus underpinned by fresh, locally grown produce, paying tribute to the country’s rich agricultural traditions. Photo credits: Viet Deli Nguyen Gia Thien, the executive chef of Viet Deli, the company behind some of Vietnam’s most popular dining establishments, and chef Nguyen Thanh Tung, the executive chef overseeing HOME Hanoi, HOME Hoi An and HOME Saigon, have crafted the a la carte menus, each of which bring together street food, home-cooked favourites and refined dining dishes. Highlights from HOME Hanoi’s new menu range from the likes of street food favourites ‘Bun Cha’ (grilled pork and noodles) and ‘Pho’ (noodle soup) to home-style classics such as ‘Than Bo Xao Ngong Toi’ (stir-fried beef with garlic bud’) and refined dishes including ‘Ca Chinh Nuong Rieng Me’ (char-grilled Eel fish with local spices). Located at 75 Nguyen Dinh Chieu Street in a grand, four-story French villa, down a quaint lane that gives way to a private courtyard strung with lanterns, HOME Hanoi’s meticulously maintained villa’s interior is defined by brickwork, timber beams and Vietnamese art. HOME Hoi An’s new menu brims with local specialties like ‘Cao Lau’ (traditional Hoi An noodles with char-siu pork), ‘Mi Quang’ (traditional Hoi An noodles with prawn and char-siu chicken) and ‘Thit Nong Heo Chien Mam’ (caramelized pork jowl with mam sauce) and refined options such as ‘Cua Sot Ot Hoi An’ (stir-fried crab with Faifoo chili sauce). Photo credits: Viet Deli At 14 La Hoi Street in Hoi An’s Ancient Town, a UNESCO World Heritage Site on Vietnam’s central coast, HOME Hoi An is near many of the town’s famed attractions including its street markets and Thu Bon River. In a villa bathed in a distinctive golden-hue, like most of the Ancient Town, the restaurant’s 19th century-themed interior is adorned with lanterns, vintage photography of Hoi An and more. ‘Hau Nuong Trung Muoi’ (grilled oyster with salted egg), ‘Tom Su Sot Ot So Diep Kho’ (steamed prawn with lotus leaf and hot rock salt), ‘Heo Quay Kho Nuoc Dua’ (glazed pork belly in coconut juice), and ‘Tom Hum Nha Trang Nuong Tieu Xanh’ (grilled Nha Trang lobster with green peppercorn) are among specialties served on HOME Saigon’s new menu. Nestled in an alley at 216/4 Dien Bien Phu in Ho Chi Minh City’s District 3, HOME Saigon calls an historic French colonial villa home. Once the abode of South Vietnam’s vice president, the storied building’s preserved architecture and tasteful décor are rounded off by a green, shaded courtyard. “As we welcome diners into our friendly, family homes, offering authentic local dishes to be shared between family and friends, each dish on each of our three new menus embraces the daily bounty of Vietnam’s fertile landscape,” Viet Deli country general manager Nguyen Quoc Hoa said. “From fresh herbs and vegetables from nearby markets and our partnerships with local farmers to sustainably sourced seafood and meats, our new menus have a deep connection to our lands. Every bite at HOME celebrates Vietnam’s rich agricultural traditions and supports local farmers and communities.” HOME Hanoi and HOME Hoi An are open daily from 11am-2pm for lunch and 5-10pm for dinner. HOME Saigon is open from 11am-10pm. The HOME restaurants have been recognised in the 2024 Tripadvisor Travelers' Choice Awards, placing them in the top 10% of restaurants worldwide. Since Viet Deli, headquartered in Hanoi, began in 2015, it has launched a diverse mix of successful restaurants in Vietnam. For more information or to make a reservation visit homevietnameserestaurants.com or call HOME Hanoi on +84 889 038 822, HOME Hoi An on +84 2439 588 666 or HOME Saigon on +84 857 275 999.

Feast Off-Piste, a brand-new dining experience from Feast Events, will land at The Berkeley in London’s Knightsbridge this winter. Taking pride of place on hotel’s rooftop from 14th November – 1st January 2025, the immersive dining pop up will feature an authentic alpine menu to be enjoyed from the comfort of custom-made ski gondolas. Whilst the gondolas remain stationary, diners’ tastebuds will be taken on a journey as they enjoy an unforgettable festive experience accompanied by snow-dusted alpine trees and twinkling lights on The Berkeley’s exclusive Rooftop, overlooking Winter Wonderland in Hyde Park. After being greeted with a glass of mulled wine, diners will experience a winter sharing menu including traditional Swiss raclette, tartiflette with freshly shaved truffle, a milk chocolate fondue – with edible candles amongst the items to dip – and gingerbread s’mores to finish. With unrivaled views of London’s skyline, diners can toast their experience with a supplementary winter cocktail menu and Champagne by Laurent-Perrier. Cocktails include Black Forest Espresso Martini, Aperol Negroni Sour and Blackberry Margarita. And when they’re ready for more, there will be a ‘ring for Champagne’ bell within each gondola. Groups of 4-6 can choose from four sittings, from 12-2pm, 3-5pm, 6-8pm or 9-11pm, with the option to enjoy pre-dining drinks on the rooftop’s lower terrace. To reach The Berkeley Rooftop, guests will be whisked up to the rooftop by lift, discovering a colourful mural by artist Chiara Perano along the way, inspired by the blues of London’s sky and the greens of the park. Once outside, staggering views of the red brick of Knightsbridge, the charming crescents of Belgravia and the vast scale of Hyde Park’s treetops await.

Step across the threshold into a world where custom intertwines with innovation, where each sip tells a story. Paying homage to traditional Japanese drinking rituals, NAYUU Bar welcomes those seeking an extraordinary drinking experience. Photo credits: NAYUU Bar Nestled within NAYUU restaurant at Four Seasons Resort The Nam Hai, Hoi An, renowned for its omakase menus crafted by Chef Alex Moranda, the bar shares the same dedication to artistry. Embark on a deeper exploration of intricate flavours with a beverage menu that extends the restaurant's culinary philosophy into the liquid realm, offering a sipping journey across the five core tastes — sweet, sour, salty, bitter and umami — that come together to define Japanese gastronomy. A Timeless Ritual At the heart of the bar lies the Highball, a cocktail that has woven itself into the fabric of Japanese culture, cherished as a symbol of simplicity elevated to perfection. Enjoyed in dedicated bar sections across Japan, this staple drink reflects the art of balancing flavours with precision. NAYUU Bar honours this tradition through creative interpretations. The Sake Highball, with its refreshing blend of sake, fresh lime and ginger beer, provides a crisp start to the evening, while the vibrant Yuzu Highball combines Haku vodka with zesty yuzu cordial for a burst of citrus. The Umeshu Highball centres the subtle sweetness of Japanese plum wine, countered elegantly by the effervescence of soda water. Photo credits: NAYUU Bar Craftsmanship in Every Pour Explore a selection of cocktails that capture different facets of the taste spectrum, blending time-honoured ingredients with contemporary flair. Made with Roku gin, dry vermouth and salted wakame cordial, the Waka Martini is a nod to the depth of Japanese flavours, each sip evoking the elusive umami. Not a Margarita is another standout, reimagining the classic cocktail with 1800 Blanco tequila, hibiscus, agave and citrus. The Nam Hai Old Fashioned combines Coconut Michter's US1 bourbon with pineapple, Sampan aged rum and bitters, offering a tropical twist on an enduring favourite.Behind the bar, bartender Vo Duy Phuong crafts each drink with the passion and care of a true artisan. While rooted in a deep respect for tradition, his experimental approach pushes the boundaries of what's possible in a glass, showcasing the complexity and nuance of Japanese flavours. The Art of Sake Sake holds a special place on the menu. As the only spot in Central Vietnam offering both still and sparkling draft sake, NAYUU Bar invites guests to immerse in Japan's rich brewing heritage with a range of options from different regions. From delicate, floral notes to robust, full-bodied intensity, this sake selection is curated to please every palate. Guests can also elevate their dining experience at NAYUU restaurant with a sake pairing option. Exquisite Wines Discover an exemplary wine collection, featuring acclaimed selections such as Billecart Salmon Brut Reserve Champagne and Cos d'Estournel 2eme Grand Cru Classe AOC. To ensure the integrity of each bottle, NAYUU Bar employs the Coravin system, ensuring that every glass of wine reflects the same excellence as the day it was first opened. An Elegant Sojourn Arrive at NAYUU Bar for a remarkable beverage experience, hosted in a cozy, intimate setting. As guests proceed to the dining area, they carry with them the flavours and stories of the drinks they've enjoyed, making the bar an integral part of the NAYUU journey. The evening doesn't end with the meal — it comes full circle. Be sure to return to the bar for a dessert drink, perhaps a Nayuu San with coconut whisky and pandan, or a premium tea such as aromatic Matcha Genmaicha or fruity Japanese Oolong. NAYUU Bar also welcomes guests who may not be dining at the restaurant and simply enjoy a perfectly mixed cocktail. To discover more world-class drinking experiences at Four Seasons Resort The Nam Hai, Hoi An, visit Fine Dining in Hoi An and follow #FSBestSip.

The 400-year-old dining establishment inspired the hit 2007 Disney movie Ratatouille

Meliá Koh Samui and Meliá Ho Tram roll out new systems to minimize waste

Jimmy Ophorst and Chudaree "Tam" Debhakam team up for four-hands dining events at Trisara