64 conversation
STEPHAN A. DELLNER THE CHEF OF THE CHEFS AT THE PULLMAN HOTEL & RESORT AND CONVENTION CENTRE VUNG TAU, VIETNAM. www.pullmanvungtau.com
H
ello Stephan. What has inspired you to become a chef?
Cooking has been a childhood dream of mine, as I loved watching my mother in the kitchen. I think that cooking is an art. You can create amazing tastes and flavours that give different sensations and emotions. The fascinating truth inspires me to become a chef.
H
ow do you find Vietnamese culinary?
Vietnamese food is one of the most varied and seductive on the planet - a delicious mix of the food of its colonial visitors and age-old exotic native flavours, diversity of spices and techniques have influenced Vietnamese cuisine. As with other Asian cuisines, it’s all about the yin and yang; the sweet and the salty, the cooling and the warming, the fresh and the fermented.
Born in the Black Forest region of South West Germany, Chef Stephan worked in luxury hotels
C
an you share your thought on Vietnam current culinary landscape and its future perspective?
To describe it in one word I would say “Exciting!”, this is as
& resorts as well as
we are now seeing centuries old culinary traditions fused
ultra-luxury private
with a modern twist; whilst the core elements of the cuisine
yatchs in Europe,
which has been shaped by centuries old tradition and the
Asia, Middle East and
geographical nature of the country.
Africa before coming to Vietnam.
From the rice that grows in abundance along the vast deltas of the Red River & Mekong and the plentiful sources of fresh
WANDERLUST TIPS | OCTOBER 2017