Danang Food Tour 2025 Chef Competition creates a professional playground for Danang chefs

On March 30, the Department of Tourism announced the results of the Da Nang Food Tour 2025 Chef Competition.

Specifically, the First Prize went to Pham Nhat Hieu-Cao Viet (French Restaurant Le Comptoir Danang); the Second Prize went to Pham Ngoc Thong-Tran Dinh Khanh (Hilton Garden Inn Danang Hotel).

Third Prize was awarded to Nguyen Van Tuan-Nguyen Thi Hue (Belle Maison Parosand Danang Hotel), Bui Van Nam-Nguyen Kim Phong (Crowne Plaza Danang City Centre).

Three consolation prizes include Pham Nguyen Bao Tran - Nguyen Minh Thu (Dong A University), Bui Van Pho - Bui Phuoc Hung (Herbal Pizza & Steak Hoi An Restaurant) and Truong Tan Kiet - Pham Le Da Vit (Hyatt Regency Danang Resort & Spa).

The competition took place at East Sea Park on the evening of March 29, attracting 25 teams, including chefs from hotels, restaurants, and culinary training facilities in Da Nang city.

The competition creates a playground for chefs. (Photo: ANH DAO)

This is an event organized by the Department of Tourism of Da Nang City to honor the beauty of the chef profession, and at the same time promote Da Nang culinary tourism to domestic and foreign tourists.

According to Ms. Truong Thi Hong Hanh, Director of the Department of Tourism of Da Nang City: Cuisine plays an important role in attracting and retaining tourists. In addition to the unique features of landscapes, indigenous culture and colorful festival system, Michelin Guide's selection of Da Nang as an ideal destination for culinary tourism in 2025 has affirmed the value and unique appeal of Vietnamese cuisine and Da Nang cuisine globally.

The dishes brought to the contest were carefully prepared and filled with much heart. (Photo: ANH DAO)

“Through this competition, the organizers hope that with the talent and creativity of the chefs combined with a variety of available natural ingredients, they will create more delicious, unique and authentic dishes to introduce to serve tourists and locals, thereby contributing to elevating Vietnamese cuisine, building and developing Da Nang into a unique culinary tourism destination on the world tourism map,” Ms. Hanh added.

The teams competed in two parts: food preparation and presentation. Within 60 minutes, the teams had to prepare two dishes, an appetizer and a main course. On a 100-point scale, the judges evaluated based on criteria such as food quality, cooking techniques, decoration, presentation meaning and appropriate costumes.

Judges select dishes at the competition. (Photo: ANH DAO)

Mr. Doan Van Tuan, Regional Judge of the World Chef Association, Head of the Jury, assessed the quality of this year's contestants as quite even, clearly demonstrated in professional techniques and nutritional knowledge.

The contestants brought to the competition creative dishes that still retained traditional flavors. The judges worked very carefully and impartially to select the dishes worthy of awards.

The dishes introduced at the competition demonstrate creativity while still maintaining the local culinary identity, contributing to affirming Da Nang's position on the international culinary tourism map.

Source: https://nhandan.vn/cuoc-thi-dau-bep-da-nang-food-tour-2025-tao-san-choi-chuyen-nghiep-cho-dau-bep-da-nang-post868726.html