“MasterChef” Pham Tuan Hai: Culinary breakthroughs to boost tourism development

“MasterChef” Pham Tuan Hai: Culinary breakthroughs to boost tourism development

Pham Tuan Hai, known as “MasterChef”, is among the few renowned Vietnamese chefs who have significantly contributed to promoting the values and quintessence of Vietnamese cuisine throughout his career.

“MasterChef” Pham Tuan Hai

With more than 30 years of experience working in leading hotels and restaurants, and through participation in numerous culinary programmes, particularly as a judge in the first seasons of MasterChef Vietnam (since 2013), he became a familiar face to the public and was called “MasterChef” in Vietnam.

Speaking about the preservation and promotion of Vietnamese culinary culture, Pham Tuan Hai emphasised that being a chef requires constant creativity while maintaining the authenticity of dishes. When preparing food from any region or country, chefs must preserve the original taste, style, and customs embedded in its culinary traditions.

You have served as a judge on various culinary shows, helping to train professional chefs, and are now recognised as “MasterChef”. What does this title mean to you?

-One of the most memorable and widely recognised programs I have joined is MasterChef Vietnam. Through it, many chefs have received training and become professionals, with several gaining fame and success in the culinary careers. That was a memorable journey in my life, which brought me the unforgettable title of “MasterChef”.

The show not only brought me closer to the public but also created opportunities for the chefs to sharpen their skills. Contestants were challenged to cook dishes inspired by local, national, and international cultures, and to master ingredient selection. It has benefited both domestic and international chefs by raising their professional standards.

In your opinion, what makes a dish truly stand out?

-As a judge, what we always require from chefs when preparing a dish is that it must be completely original and meet the criteria of the challenge. For instance, when tasked with cooking dishes from the subsidy era, chefs needed to understand what flavours and ingredients characterised that period. Similarly, when preparing Asian dishes, they had to know which spices and seasonings defined the cuisine.

With the demand for creativity and the ability to convey stories through dishes, I believe that chefs must constantly explore and learn, particularly when it comes to regional and national cuisine. They must understand cultural identities, traditions, and the target audience in order to develop appropriate recipes, develop appropriate recipes, extend shelf life, and properly preserve the products.

How do you assess the culinary scene in Dong Nai?

-I have visited Dong Nai many times. When enjoying Dong Nai’s dishes, I realised that its cuisine, like that of the southern region as a whole, reflects a very “open-minded” culture, meaning people are receptive to new things, but dishes must be truly refined and carry unique cultural identities to be enduring.

In recent years, many dishes have become “trendy” but only lasted for a short time without leaving a lasting impression on diners, such as spicy noodles or mixed vermicelli. The reason is that these dishes lack the cultural identity of a nation, ethnicity, or locality, and therefore cannot endure in the culinary market.

In Dong Nai, I was particularly impressed with the famous fried sticky rice ball. I believe this dish will be preserved for a long time and passed down to future generations, as it embodies the strong cultural identity of the locality. Besides the fried sticky rice ball, Dong Nai also boasts delicacies such as Tan Trieu pomelo salad and other pomelo-based dishes, made from the province’s renowned Tan Trieu pomelo that has been cultivated for hundreds of years.

How do you evaluate the work of chefs in Dong Nai?

-I highly appreciate the solidarity and cooperation within the Dong Nai Chefs’ Association. Its members are professional, passionate about their craft, and eager to learn. They are not afraid of challenges and embody a strong spirit of exchange and learning. This provides opportunities for chefs not only to share experiences but also to promote the province’s signature culinary products to the public.

For a long time, many chefs believed in keeping their "secret recipes" to themselves and felt content with what they had created. However, what impressed me most when engaging with the Dong Nai Chefs' Association was their openness and eagerness to learn. I hope that more local associations across the country will embrace this spirit of creativity, exchange, and experience sharing in their profession.

Vice Director of the Department of Culture, Sports and Tourism Vu Xuan Truong presents flowers to “MasterChef” Pham Tuan Hai at the Dong Nai Culinary Festival 2025

In today's context of international integration, what should Dong Nai chefs do to develop local cuisine further?

-Dong Nai boasts many specialities such as Tan Trieu pomelo salad, fried sticky rice ball, and dishes made from local specialty fruits. Leveraging these culinary treasures can help boost local tourism. Moving forward, the province’s cuisine should become more diverse and market-oriented, thereby assisting the province's tourism sector in attracting a larger number of visitors. Therefore, when preparing dishes, chefs need to enhance their alignment with market realities.

Currently, most of Dong Nai's signature dishes remain traditional and have yet to demonstrate breakthroughs; each dish needs a compelling narrative.

Generally, when tourists travel to distant destinations, they often seek to discover the local cuisine and specialities. The more impressive the dishes are, the greater their ability to attract visitors.

A chef must be creative and able to adapt well to the market, consumer needs, and culinary trends of each period. Possessing these qualities is what defines a chef as practical and professional.

“MasterChef” Pham Tuan Hai

For example, fried sticky rice balls have long been a signature of Dong Nai, made simply from glutinous rice, oil, and sugar. However, when local chefs created Vietnam’s largest fried sticky rice ball stuffed with cashew nuts, the feat captured public attention and drew visitors to Dong Nai. This demonstrates how culinary specialties can serve as a "bridge" to attract and retain tourists.

Thank you!

By: Ngoc Lien
Translated by: Quynh Nhu - Thu Ha