Believe it or not, this Master Chef has an MBA from Lincoln University. With many years of working and researching the culinary industry as well as the hotel and restaurant industry in Vietnam. At the same time, he is also a lecturer in culinary, food and beverage operation, and business at major universities in Vietnam. With a passion for cooking, learning about cuisines from around the world, Chef Tran is an active member of the community to share and develop the kitchen industry around the world.

Wishing to create an ecosystem and community of chefs to share and develop together with the Vietnamese culinary industry, Chef has been a Chef Consultant for the U.S. Meat Federation, TTC Hotel Group as a Culinary Advisor and Executive chef and is currently the Chef Consultant and Trainer for the RL Food & Beverage Consulting Service.  But the accolades do not stop there.  

He is a level 4 International Judge for WAMC and was recently appointed the WAMC Vietname Country President, and most excitingly as a world-traveled Chef, Culinary Lecturer & Representative for Vietnam|was announced as an official Ambassador of taste for the Global Gastronomy® and GOLD MEDALLIST 2021-2022. 

Thanks to Chef Tran Le Thanh Thien, the Vice President at the World Association of Master Chefs from our Vietnam Chapter, for taking some time to share his insights into his world as a chef.

Chef, we know you are a busy person and many want to know why did you become a Chef?  I love food and cooking from my mother, who has cooked a lot of delicious Vietnamese foods. The second person is chef Alain Nguyen who gave me a lot of advice and helped me in learning to cook. And so, as you can see, I am the chef and help young chefs get inspired.
So many Chefs have favorite dishes or creations, what is yours? I want to bring the discovery and incorporation of Vietnamese spices into my cooking style and dishes. The diversity of cuisine helps enrich Vietnamese cuisine and raise it to new levels.
What cuisine do you find the most challenging to replicate?
For me, the dishes my mother cooks are simple, but I still can’t cook 100% like her. My challenge is Vietnamese dishes the whole world must admire.
As a Chef what would be your ultimate goal?
I want to bring food everywhere, where there is Vietnamese food, there is Vietnamese culture and at the same time create a community of chefs with cultural exchange, sharing, and mutual help. Desire is an image for young generations of chefs to strive to reach out to the world.
What frustrates you about the Hospitality industry?
I feel disappointed when there are so many achievements and spillovers from us, there is quite a lot of unhealthy and troublesome competition. Let’s make a community grow.
What is the most challenging time you have had as a Chef?
When I just started when I was nothing? Or nobody knows me.
If you could give advice to young Chefs what would it be?
Try to study and be consistent because nobody is good when they begin

What a pleasure,  Thank you Chef for sharing some thoughts with us.

It’s always inspiring to hear the thoughts of our chefs and leasers from WAMC.  If you think you would like to share your story with us reach out and let us know at memerbship@wamc1950.com.au