Duy Nguyen, Chef & Co-Owner Little Bear: The most important “spice” for a chef is to be true

While many chefs are trying to adapt to international standards, Duy Nguyen sticks to his philosophy: cooking is first and foremost about honouring ingredients, culture, and emotions.

He has chosen to centre local ingredients in his dishes, believing they offer a rich source of inspiration and provide diners with unique experiences. Duy believes childhood dishes hold a special place in everyone's heart, and they are no exception on his menu. These dishes are not only included out of nostalgia but also as a manifesto, a youthful reimagining of flavours deeply ingrained in his memory. Yet, he is also mindful of the fundamental principles of traditional Vietnamese cuisine that he must respect. Still, he often challenges these boundaries, seeking ways to overcome limits and create innovative dishes that preserve traditional flavours while introducing new breakthroughs. One such dish, the grilled sponge cake with egg coffee cream, has become synonymous with his brand since the early days of Little Bear.

Duy Nguyen’s cooking style is not about spectacle or complicated techniques designed solely to impress. He embraces simplicity, but with a depth of thought. “Intentional simplicity”.

“Some dishes may appear simple, but behind them lies hours of research on ingredients, on the combinations, and on the story you wish to tell,” he says. For Duy, a truly exceptional dish must not only satisfy the taste buds but also evoke emotional resonance.

Fine dining is a fierce competition where creativity must be paired with courage. What sets Duy Nguyen apart is his view of competition; he does not see it as a contest of winning or losing, rather that each chef is an individual with their own journey, and the most important thing is to stay true to oneself.

“Competition is not about surpassing others, but about being better today than you were yesterday,” he says. This mindset allows Duy to remain grounded in his identity, to resist the pull of fleeting trends, and to respectfully absorb wisdom from his peers.

Read more: [Cover Story] Artisan Phan Ton Tinh Hai and his journey of dedication to turning Vietnamese cuisine into a cultural heritage

That spirit was also the guiding principle when he founded Little Bear – not just a restaurant, but a space for sharing and creativity.

Despite his youth, Duy has always earned respect for his unique ideas and open-mindedness. “Every time I offer a fresh perspective on a dish, people are always eager to listen. That not only boosts my confidence but also shows me that my contributions are truly valued.” He recognises that, regardless of age or position, everyone has the potential to contribute creativity. This acknowledgment serves as motivation for all to develop together. For Duy, communication is not simply about sharing information but also about reflecting respect. He believes that listening should not be restricted to those in senior positions, but should be extended to everyone, regardless of their place in the hierarchy.

“When people feel heard and valued, they give their best. Everyone has value, and it is essential to respect those differences.”

But no one grows up without making mistakes.
Reflecting on his journey, Duy admits there were times when he was impetuous and lacking, particularly in managing personnel. “I didn’t clearly define the roles and responsibilities of each team member from the start, which led to misunderstandings and hindered people from reaching their full potential.” These missteps helped him realise the importance of transparent communication, because only when everything is clear from the beginning can a team operate smoothly.

“My mistakes taught me valuable lessons about respect and human connection. Now, I aim to create a work environment where people feel comfortable sharing their ideas and feelings. When each individual feels valued, the entire team becomes stronger.”

Duy Nguyen is part of a generation of chefs who are not only inheriting the essence of traditional cuisine but also approaching it with an innovative mindset, constantly learning and creating groundbreaking experiences. His generation understands the core values of Vietnamese culinary culture, yet is bold enough to incorporate modern trends, transforming each dish into a work of art that reflects the past, present, and future.

Looking outward, Duy firmly believes that Vietnamese cuisine is entering a more vibrant period than ever, particularly in the Southeast Asian region. What fills him with pride, however, is not only the distinct flavours but also the people who bring them to life.

“Vietnamese chefs are silent warriors – diligent, creative, and ever-adaptable. They constantly challenge themselves, overcoming barriers to position Vietnamese cuisine on the global stage,” Duy shares with deep respect.

His relentless drive may have propelled Duy Nguyen forward in his career, yet he remains a young man on a personal journey to discover identity, meaning, and value in his work. In a world that increasingly prizes fame and recognition, Duy is living proof that passion and staying true to oneself are more fundamental to success.

This article is part of the series [Cover Story: Thuc vi tri tam], originally published in the February 2025 issue of Tatler Vietnam.

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