Peter Cường is a Vietnamese-American chef who was born and raised in Dalat in central Vietnam and trained at the prestigious Le Cordon Bleu and world-famous restaurants including Caprice in Hong Kong, Alinea in Chicago and Nahm in Bangkok. A pioneer in modern Vietnamese and Asian cuisine, he is one of the most recognizable faces on the country’s dynamic gastronomic scene. His true culinary inspiration is his mother, who runs a small noodle shop in Dalat in central Vietnam.

Chef Peter’s “Cuisine Mói” or “New Vietnamese Cuisine” reflects his vision of a modern Vietnam that is deeply respectful of its history and traditions yet progressive and international in outlook. He takes inspiration from the country’s vibrant food culture and uses fresh ingredients often sourced from local markets while incorporating French culinary techniques honed during his training at Le Cordon Bleu.

Chef Peter also helms Nhau Nhau cocktail bar and Pot Au Pho noodle bar, with all his restaurants – including Anan Saigon – located in the oldest wet market in Saigon’s city center. He serves on the board of Streets International, a charity that trains disadvantaged youths for a career and future in F&B. Chef Peter is a mentor for the new generation of chefs and bartenders and served as a judge for Top Chef, Young Talents Escoffier, Rémy Martin Cocktail Competition and Diageo World Class. Chef Peter was recognized as one of Tatler Asia’s Most Influential Tastemakers of 2021 and Chef of the Year 2022 by Men&Life Magazine