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61 Phố Văn Miếu, Đống Đa, Hà Nội

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marketing@gia-hanoi.com

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At the time, Sam had spent nearly 10 years living and working in Melbourne, Australia. She started her career as a chef at Bawa Cafe, one of the most reputable restaurants in Melbourne, and then moved on to Sunda Dining. She built her culinary career in the 2-hatted restaurant in Melbourne, while the restaurant made it to the Top 50 in World’s 50 Best Discovery list. After years of working, learning, and cultivated her cooking techniques, Sam decided to come home to embark on a journey of her own.
What about Long? Working as the operation manager at GIA, he is a Swiss graduate with 12 years of experience in the hospitality and restaurant field and has worked at some highly respectable restaurants in the world. To name a few, they are Andre Restaurant in Singapore (2 stars Michelin, top 14 in World’s 50 Best Restaurants), Raw Restaurant in Taiwan (2 stars Michelin, top 15 in Asia’s 50 Best Restaurants), and most recently he worked as the Group Operation Manager of an award-winning group of restaurants, Meta Group of Restaurant (1 star Michelin, awarded “Asia’s 50 Best Ones to Watch 2021” for Asia’s 50 Restaurants).
One of the first restaurants that offer tasting menus only in Vietnam, nestled at the heart of Hanoi and right by the very first prestigious university in Vietnam, Văn Miếu. Our core team at the very beginning had a great diversity in background and experience, yet we all shared one goal: to present Vietnamese culture through flavors, local ingredients, creativity and technicality – one dish at a time. And then, put Vietnamese cuisine on the world’s gastronomy map.
One of the first restaurants that offer tasting menus only in Vietnam, nestled at the heart of Hanoi and right by the very first prestigious university in Vietnam, Văn Miếu. Our core team at the very beginning had a great diversity in background and experience, yet we all shared one goal: to present Vietnamese culture through flavors, local ingredients, creativity and technicality – one dish at a time. And then, put Vietnamese cuisine on the world’s gastronomy map.

GIA X VIET HONG

Chef Sam Tran and chef Viet Hong created a four-hand dinner experience, combining the two chefs’ unique take on local ingredients and distinctive tastes.

GIA X KAPPOU ISHIDA

Chef Sam Tran and chef Takahiro Ishida beautifully solved a puzzle: how to create a tasting menu that combines the best of Japanese and Vietnamese cuisine?

GIA X VESPER

GIA X QUINCE

Coming back to Saigon, chef Sam Tran and chef Julian Perraudin performed a four-hand dinner based on their unique fire-cooking techniques.