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The Nam Hai, Vietnam, appoints Richard Wilson as new Executive Chef
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- Created on Tuesday, 29 May 2012 13:45
The Nam Hai, Vietnam, appoints Richard Wilson as new Executive Chef
The Nam Hai, Hoi An, Vietnam has welcomed Richard Wilson to the team as the new Executive Chef.With over eight years of culinary experience within the GHM Hotel Group, Richard joins the Nam Hai team from his previous position as Executive Chef at the Chedi, Muscat. Prior to that, he worked for the Andaman, Malaysia; The Ananti, Korea; The Chedi, Chiang Mai, Thailand and The Yamu, Phuket, Thailand. Richard’s extensive experience has also included a Consultant Executive Chef position at the Nam Hai from December 2008 to March 2009; so it is with great delight that he is welcomed back as Executive Chef.
Richard explains of his return: “I had been the Executive Chef in Muscat for 3 years and during that time we had achieved a great deal. When I heard that the position at The Nam Hai was available, I felt that the timing was good for a change, I had an insight to the property a few years ago and always felt that it was a property that suited my style so I jumped at the opportunity.”
The Restaurant at The Nam Hai offers Vietnamese and fusion dining experiences in chic surroundings with a design rooted deep in South East Asian tradition.
Richard’s style incorporates the best of the seasonal and regional ingredients, sourced from The Nam Hai’s very own kitchen garden, local markets and using fish fresh from the East Sea. Richard says: “It’s the freshness of the food and the spontaneity of it, food is happening all around you, literally growing and being cooked on every corner. I guess I haven’t been here long enough to be specific about regional differences but I sure I will develop that with time and through my staff.”
Richard is also very keen to continue to develop the ‘Organic Farm’ kitchen garden, which already covers three acres, and to continue to use the products throughout his cooking. He explains “I have a green thumb and a great love of gardening so naturally they will become a big part of our cuisine”.
To complement the inspired menu the restaurant's wine cellar, one of the largest collections in Vietnam, houses about 6000 new and old world wines. There is also The Beach Restaurant which serves fresh local seafood, grills and salads from an open air kitchen.
