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A 3D Culinary Adventure with the World’s Smallest Chef

For those seeking a dining experience that combines creativity, storytelling, and surprise, Le Petit Chef at Hyatt Regency Danang offers a journey unlike any other. Through the use of 3D projection mapping, this immersive culinary performance brings together technology, art, and gastronomy to create a feast for both the senses and the imagination.

Technology Meets Fine Dining
Born in 2015 from the imagination of Belgian art collective Skullmapping, founded by artist Filip Sterckx and visual designer Antoon Verbeeck, Le Petit Chef transforms dining into a theatrical experience. The star of the show is a six-centimeter-tall animated chef who guides guests through a multi-course meal filled with humor, creativity, and cultural discovery.

Within the elegant setting of Hyatt Regency Danang, guests gather with family and friends around a dining table that turns into a miniature stage. As light, sound, and motion synchronize seamlessly with each dish, diners follow the tiny chef on a two-hour journey through some of the world’s most iconic culinary traditions. Every scene reveals new ingredients, flavors, and stories, brought vividly to life before each course arrives.

Beyond the classic version, Le Petit Chef has expanded into new series such as “How to Become the World’s Greatest Chef” and “Le Petit Chef & Friends,” which introduce international characters representing diverse cuisines from around the globe.

A Journey Through Global Flavors
At Hyatt Regency Danang, the latest edition, “In the Footsteps of Marco Polo,” invites diners to embark on a voyage through different cultures and culinary landscapes. The experience begins as the animated chef appears on the table with his signature French accent and an oversized travel journal. Laughter and excitement quickly fill the room, especially among children, as the tiny chef prepares to set sail on his paper boat.

The first course, a combination of French Bouillabaisse seafood soup and crab cake, sets the tone for the adventure. The rich and aromatic broth captures the natural sweetness of fresh seafood, while the golden-brown crab cake offers a delicate balance of crisp texture and tender flavor, complemented by smooth butter cream. A small message in a wooden-stoppered glass bottle hints at the next destination, adding a touch of anticipation to the evening.

The menu continues with influences from the Middle East, featuring grilled lamb with tabbouleh, hummus, muhammara, and pita bread. The journey then turns eastward with pan-seared Atlantic salmon paired with tikka masala sauce, bringing a hint of Indian spice and creaminess to the table. Midway through, a refreshing lemon-ginger sorbet resets the palate before the arrival of the next course: wok-fried wagyu beef with XO sauce, served with bok choy and dim sum, celebrating the rich culinary heritage of China.

The final stop is France, where the meal concludes with a light and elegant cardamom-infused Crème Brûlée topped with pistachios, fresh mango, and vanilla ice cream. Each course builds upon the last, blending visual wonder and flavor with theatrical precision.

As one diner remarked midway through the evening, “It’s getting better and better by the hour.” The red wine pairings add another layer of pleasure, enhancing the depth of each dish and unifying the dining experience.

An Unforgettable Dining Performance
While Le Petit Chef may initially appear designed for children, its storytelling depth, artistry, and cultural nuance captivate audiences of all ages. Each sequence not only entertains but also offers insights into culinary history, geography, and art, creating a unique bridge between education and indulgence.

By the end of the two-hour experience, guests often leave with the same sense of delight one feels after watching an extraordinary film. The perfect synchronization of story, character, and cuisine transforms dining into a form of live art. Le Petit Chef is not simply a meal but a celebration of imagination and the joy of discovery - one that lingers long after the final dessert.