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Meeting the storytellers of flavor at InterContinental Phu Quoc

At InterContinental Phu Quoc Long Beach Resort, every culinary detail carries a distinct philosophy and a personal culinary voice. Xin Chao DMC met the chefs who shape these experiences to understand their journeys, their views on the craft and the techniques that create memorable dining moments for travelers from around the world.

The keeper of culinary identity
After more than a decade working in professional kitchens in Hanoi, Dubai and Phu Quoc, Chef Hoang Van Ky developed clear insights into how culture, ingredients and culinary styles shift across regions. This foundation inspired him to create an all day dining program at Sora and Umi that brings together Vietnamese and Japanese influences in a contemporary way.

Chef Ky says that quality alone does not define a dish. He focuses on the emotional path of the dining experience, from atmosphere and service to cooking and presentation. He keeps his own signature visible in every dish while embracing new techniques and ideas. Balance is his guiding principle. He aims to maintain familiar traditional flavors while adapting them so international guests can enjoy them with ease.

Speaking about an effective resort buffet strategy, he highlights variety, ingredient quality and guest engagement. Fresh seafood and local produce are essential. Live cooking stations allow guests to watch dishes prepared in real time and add excitement to the dining journey. These elements combined with a skilled team create the standards expected from a high end restaurant.

Chef Ky plans to introduce new culinary experiences in 2026 while staying true to the restaurant identity and continuing to tell stories through flavor and presentation.

A storyteller of the land through native flavors
Chef Duong Quoc Dung of LAVA views food as a way to evoke emotion. He believes every ingredient holds a story and a chef must reveal the core of that ingredient while blending it with supporting elements.

At LAVA this philosophy appears in the balance between technique, creativity and local identity. He believes refinement is expressed not only in plating but in seasoning, service and the overall guest experience. For him an ideal dish combines layered flavors and textures, offers elegance and brings a pleasant surprise. He imagines a fresh seafood dish with a gentle sauce and aromatic herbs that reflect the restaurant character.

He describes LAVA with three words, professional, welcoming and emotional. Guests remember the personalized touch and the consistency. Every dish aims to deliver a complete story and a refined impression.

Cooking with the heart
Chef Preeda Susantikarn leads Sea Shack with sincerity. The restaurant blends relaxed seaside moments with charcoal grilled seafood, classic pad thai and slow roasted beef ribs. He suggests enjoying these dishes during sunset for the best atmosphere.

His approach is simple. He values freshness and attention to detail. He sees Sea Shack as a place for connection as much as a place for food. Seasonal beach barbecues with Phu Quoc seafood and weekend signature creations reflect the chef personality while celebrating local abundance.

After two decades working in Phuket, he notes differences and similarities between island dining in Phuket and Phu Quoc. Phuket dining favors bold and spicy flavors while Phu Quoc leans toward refined and gentle tastes. Discovering local Vietnamese ingredients has been both challenging and inspiring. He highlights Phu Quoc fish sauce, local pepper and street food such as fish cake noodle soup for their simplicity and depth.

The culinary conductor of major moments
Events demand precise planning, consistent execution and a clear concept for menu and presentation. As banquet chef, Chef Truc Linh focuses on delivering stable food quality regardless of guest count or time pressure.

She recalls a beach event for more than three hundred guests that faced sudden rain. The team immediately moved buffet stations and hot dishes to a prepared indoor plan B. She used warming equipment to maintain food temperature and reorganized the service flow to keep the guest experience uninterrupted. Fast coordination preserved both the atmosphere and the professionalism of the team.

Looking ahead to 2026 she plans to expand themed menus centered on sustainability using organic ingredients, reducing waste and enhancing artistic presentation. In VIP settings she aims to increase personalization with tailored menus and direct interaction between chefs and guests.

Connecting hearts through pastry
Executive Pastry Chef Krishna S. Bagawan brings more than twenty years of experience from Malaysia, India, the United Kingdom, Singapore and Vietnam. His work combines international technique with local character. He draws inspiration from Indian spice culture, British precision and Vietnamese freshness.

One of his notable creations is a strawberry mousse with black pepper made for the resort opening. Another signature item is a coconut passion entremet inspired by Phu Quoc that uses fresh coconut, passion fruit and a touch of local sea salt. For him a memorable dessert must be visually appealing, well balanced in flavor and emotionally resonant.

Working in a tropical island environment challenges pastry operations. Temperature and supply chain limitations require flexibility and creative problem solving. These obstacles have strengthened his skills and deepened his connection with local producers. He defines his craft with three qualities passion, creativity and persistence.

The chefs at InterContinental Phu Quoc share a commitment to discipline, creativity and a deep respect for local identity. Each dish they create carries its own story shaped by technique, experience and emotion. These stories come together to form dining journeys that leave lasting memories for every guest.