Female chefs are redrawing the culinary map of Asia

More than a celebrated chef, Phan Ton Tinh Hai is dedicated to preserving and elevating the essence of Vietnamese cuisine. Born into a family with deep ties to Hue’s royal culinary traditions, she was introduced to the craft from an early age by her mother, the renowned artisan Ton Nu Thi Ha.

Holding a Master’s degree in Culinary and Nutrition from New York, and with more than two decades of experience, Tinh Hai has established herself in key roles, including General Director of the Vietnam Culinary Arts Joint Stock Company (VCA), Principal of Mint Culinary School and a long-time judge on MasterChef Vietnam.

Speaking to Tatler Vietnam, she reflects: “Cuisine is the final destination.” For her, it is not merely a profession but a lifelong journey of devotion. Each recipe and ingredient carries history, national identity and profound cultural significance. Through her work, she strives to ensure Vietnamese cuisine remains deeply rooted in tradition while seamlessly integrating into the global culinary landscape.

Niki Nakayama has made an indelible mark on the global culinary scene with her Michelin-starred Los Angeles restaurant, n/naka. Renowned for her storytelling through traditional Japanese kaiseki cuisine, she has transformed n/naka into “the most prominent kaiseki restaurant in America,” according to The New York Times.

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Nakayama’s journey was chronicled in an episode of Chef’s Table on Netflix, offering viewers a glimpse into the dedication and resilience that propelled her to international acclaim. When she opened n/naka in 2011, she wrote a simple yet powerful mantra on a piece of paper in her kitchen: “Every day, we are better in every way. Everything is done with focus, heart, gratitude, love, care, intention, purpose, and trust.” By 2019, when n/naka was awarded two Michelin stars, that message had become a permanent fixture in the restaurant, inspiring her entire team.

Traditionally a male-dominated art, kaiseki cuisine demands meticulous precision and deep cultural understanding. Nakayama has not only mastered this craft but also broken through gender barriers to become one of the world’s few female kaiseki master chefs.

Madhur Jaffrey, a culinary and cultural icon, is widely credited with introducing Indian flavours to the West. Through her distinctive recipes, she has illuminated the diversity and sophistication of Indian cuisine, challenging the misconception of it being limited to simple curries and showcasing the richness of her country’s culinary heritage.

For more than half a century, Jaffrey has taught millions about Indian cuisine, documenting and preserving its traditions through her books and television programmes. Her seminal work, An Invitation to Indian Cooking, which recently celebrated its 50th anniversary, remains a definitive guide, allowing readers to experience the authentic tastes of India. She hopes that future generations of Indian chefs will continue to tell the stories behind their food, sharing their personal experiences and emotions through their craft.

Jaffrey’s extraordinary contributions have been recognised with numerous accolades, including the Padma Bhushan, one of India’s highest civilian honours, and the title of Commander of the Order of the British Empire, acknowledging her role in strengthening cultural ties between the United Kingdom, India and the United States.

Vicky Lau has established herself as one of Asia’s most innovative chefs, known for blending artistic expression with culinary craftsmanship. In 2012, she founded Tate Dining Room in Hong Kong, a French-Chinese fusion restaurant where each dish is presented as part of an Edible Stories concept—an exploration of cultural exchange and sensory experiences.

Under her leadership, Tate Dining Room has been awarded two Michelin stars, an Ando star and a One Diamond rating in the 2024 Black Pearl Restaurant Guide. Her accolades include Asia’s Best Female Chef 2015 by Asia’s 50 Best Restaurants, The Best Chef Culinary Arts Award for Best Chef 2021 and Tatler’s Chef of the Year 2023.

Lau is a source of inspiration for aspiring chefs, particularly women. She is committed to fostering female talent in the industry, actively prioritising the hiring of women in her restaurants and encouraging them to pursue careers in fine dining.

Born in Dagupan City, Philippines, Johanne Siy’s culinary journey has taken her across the world—from her homeland to the United States, Sweden, Denmark and Singapore, where she is now the executive chef of Lolla. At the acclaimed Singaporean restaurant, she seamlessly blends traditional Filipino flavours with Mediterranean influences.

Siy honed her craft at renowned establishments such as Café Boulud and Le Bernardin in New York, training under legendary chefs Daniel Boulud and Eric Ripert. She later joined Restaurant André in Singapore, playing a key role in its ascent to number two on Asia’s 50 Best Restaurants list in 2017 and its achievement of two Michelin stars. At Lolla, she places an emphasis on the freshness and integrity of ingredients, a philosophy that has earned her widespread acclaim.

Named Asia’s Best Female Chef 2023 by Asia’s 50 Best Restaurants and Female Chef of the Year at the World Gourmet Awards 2021, Siy remains reflective about these honours. “I have mixed feelings about receiving these awards,” she admits. “In many ways, we are all just chefs, and there should be no distinction between men and women. But at the same time, I am incredibly grateful—without this recognition, I wouldn’t have had such a strong platform to share my message.”

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