Peter Cuong Franklin

Born and raised in Da Lat, Peter Cuong Franklin has a deep love for Vietnamese cuisine. Although he studied at the prestigious Yale University and spent years building a successful career in finance, his passion for food ultimately led him to change direction. He pursued professional culinary training at Le Cordon Bleu before honing his craft at some of the world’s most renowned restaurants, including Alinea (three Michelin stars, Chicago), Caprice (three Michelin stars, Hong Kong), and Nahm (one Michelin star, Bangkok).

In 2017, Peter Cuong Franklin returned to Vietnam and opened Anan Saigon, marking a significant turning point in his career. At Anan Saigon, he reimagines traditional Vietnamese dishes through a refined fine dining lens, while also pioneering the elevation of street food classics such as banh mi and bun cha. His creativity and dedication were recognised with a prestigious Michelin star in 2023, alongside a well-earned place in Asia’s 50 Best Restaurants for four consecutive years since 2021.

This year, he introduced POT AU PHO, a pho bar designed to redefine and elevate Vietnam’s most beloved soup. Beyond the kitchen, Peter Cuong Franklin remains deeply engaged in the community, contributing to the development of Vietnam’s F&B industry. He serves as an advisor to Streets International, a vocational training organisation for disadvantaged youth, and as a judge for prestigious culinary competitions such as Top Chef Vietnam and Diageo World Class Vietnam.