Cover This is Lars Kerfin, the General Manager of Le Méridien Saigon, a man who offers a different definition of luxury
This is Lars Kerfin, the General Manager of Le Méridien Saigon, a man who offers a different definition of luxury
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The General Manager who chooses the pillion of a motorbike for a food tour, who sent his son to wash dishes for 4 hours to understand the frontline and a genuine risk-taker in high-end hospitality
This is Lars Kerfin, the General Manager of Le Méridien Saigon, a man who offers a different definition of luxury: it is not a state of perfect stillness but one of constant, purposeful and high-energy motion.
See also: When tranquility and balance redefine the standards of luxury travel in Vietnam
“Eat first, ask later”: The philosophy of immersion
Saigon is not a city that stands still. It functions on a rhythm of horns, weaving traffic and an energy that will exhaust you if you try to control it. But if you accept it, you find a different order – what Kerfin calls “organized chaos”.
Perhaps this is why the German General Manager has integrated into the city so naturally. He does not observe Saigon from the sidelines; he steps into it. “This city never stops,” he says, “and neither do I.”
Lars Kerfin's open-mindedness isn't limited to business strategies; it begins right at the dinner table. His philosophy of life is encapsulated in a seemingly ordinary phrase: "Eat first, ask later." When exploring Vietnamese cuisine, he doesn't ask what a dish is, doesn't look up the ingredients, and doesn't seek assurances of safety. He tries it first. From iced milk coffee—something he never thought he'd like—to the rich and creamy sea snail with salted egg yolk sauce, a dish he'd never tasted before.
Above Mr. Lars Kerfin, General Manager of Le Méridien Saigon
Mr. Lars Kerfin, General Manager of Le Méridien Saigon
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Kerfin’s open-mindedness starts at the dinner table. His life philosophy is encapsulated in a deceptively simple phrase: “Eat first, ask later”. When exploring Vietnamese cuisine, he doesn’t ask what a dish is, look up ingredients or seek safety guarantees. He tries it. From “cà phê sữa đá”, which he never expected to like – to rich snails in salted egg sauce, he dives in headfirst.
For Kerfin, this is more than just dining; it is cultural engagement. He believes that to truly connect with a destination, you must immerse yourself before you judge. In a luxury world accustomed to fastidious standards, his approach is a refreshing antithesis. He views Saigon’s traffic with the same lens: the honking isn't aggressive, it’s “friendly honking” – a form of communication where everyone is simply saying: “I’m here, please don’t hit me.” It is a “gentle flow” if you are willing to listen. Luxury, in this view, is the freedom to exist fully within the chaos.
“The egg yolk” and empathy from the bottom up
Before managing luxury hotels, Lars Kerfin was a 16-year-old standing behind a dishwasher in Germany. His first job wasn't in management; it was scrubbing plates. That memory acts as the North Star for the empathy he extends to his team today.
After the pandemic, during a particularly overwhelming Sunday morning in Bangkok, Kerfin saw his kitchen team hitting their breaking point. He didn’t just stand back and direct. He brought his 13-year-old son into the kitchen and for 4 hours, father and son stood at the dishwasher. He didn't do it to teach his son about hotels but to teach him about the reality of labour.
He recalls one specific, serious detail: a dishwasher never fully removes egg yolk. No matter how modern the technology, some stains require a human hand. “Since then,” he says, “every time I eat eggs, I feel a little guilty.”
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This “minor” detail is the foundation of his leadership. He knows that fatigue isn't found in a report; it’s in aching wrists and sweat-soaked shirts. This empathy led him to adjust the workload for his housekeeping team, reducing the daily room quota to a more realistic number to ensure quality. For Kerfin, empathy is not a corporate slogan; it is muscle memory.
This understanding translates into unique management models like “Coffee with Lars” – monthly sessions with staff. Recognizing the Asian cultural hesitation to give direct feedback to superiors, he implemented an anonymous QR code. Before each meeting, employees can submit concerns in Vietnamese. No names, no titles – just the issues. It is a smart marriage of technology and local behavioural psychology, creating a safe space for the truth.
Defining the two-way flow
Kerfin observes that global luxury has shifted post-pandemic. Today’s guests don't buy a brand for the name; they buy unique stories and experiences. In his world, modern luxury is personalization and the luxury of time – spending 3 or 4 hours on a relaxed dinner is an ultimate extravagance.
Within this landscape, Le Méridien Saigon positions itself as a youthful lifestyle brand, where French spirit and the aviation heritage of Air France are transformed into an experience of discovery. Local context is paramount, seen in the insistence on calling “Bánh mì” by its name rather than “Baguette” or the presence of the Akuna restaurant, which resonates with, rather than opposes, local culture.
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This identity is tied to a physical symbol: the Saigon River. Situated at the junction of bustling skyscrapers and the stillness of the water, the hotel shares an identity with the river’s flow. Kerfin points out a fascinating detail: the Saigon River is a living entity with a two-way flow governed by the tide, rising one way in the morning and receding the other in the afternoon. This flux mirrors the hotel’s philosophy: always moving, flexible and energetic.
For Kerfin, the hotel sweeping the Tatler Best awards in all three categories – Hotel, Restaurant (Akuna) and Bar (BARSON) – is not just an achievement but proof of a multi-experience destination. But his ambition is larger. He wants the hotel to exist as a piece of Saigon’s soul.
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His operating philosophy, “Try first, apologize later”, finds its perfect home in Vietnam. Unlike the rigidity of international protocols, the people here possess the enthusiasm to push boundaries with him. In a world that is often too safe, he believes the most dangerous thing is not a mistake but mediocrity. He likens Le Méridien Saigon to a gem being polished to become a “swan” by 2026. By choosing to live with the river, the hotel chooses to be part of the current – always engaging, never just watching. True luxury, after all, is when you no longer feel like a guest passing through but like you truly belong to the flow.
True luxury is when you no longer feel like a guest passing through, but like you truly belong to the flow.
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Best of Asia 2026 marks the first time Tatler Vietnam brings together thirteen General Managers of Vietnam’s leading hotels and resorts on the January cover. This moment reflects a powerful shift within the hospitality industry as Asia enters a period of profound redefinition. Today, the leaders behind global brands are no longer merely operating systems; they are collectively shaping new benchmarks for luxury hospitality in Vietnam.
This January cover captures Tatler’s vision of industry leadership: transcending competition to assume a shared responsibility for preserving experience, standards, and the enduring stature of the art of hospitality, positioning Vietnam as a leading destination in Asia.
Tatler is proud to present thirteen features - thirteen touchpoints between thought and emotion, guiding readers from iconic destinations to East–West culinary dialogues, from international standards to local spirit, from sustainability philosophies to an aesthetic distilled in every detail of service.
Originally published in the January 2026 issue of Tatler Vietnam
CREDITS:
Editor-in-Chief: Nikita Chu
Art Director: Andy Tran
Head of Dining & Travel: Hong Dang
Photographers: Le Lai, Tran Khoa
Producers: Giang Thảo, Joanne Dao
Videographers: Hai Pham, Nguyen Duc Kha, Tu Le, Pham Gia Khanh
Editors: Xuan Phuc, Priscilla N., Tra My
Designer: Chau Duong
Marketing & Social: Joanne Dao, Pham Gia Khanh, Tat An Thuan
Stylists: Tran Cong Linh, Long Ngoc
Makeup: Nguyen Huynh Nhi, Mai Mai, Vuong Cam Thien, Ngan Kim
Production Assistants: Huynh Hai Dang, Tuan Sang, Brian Nguyen
Photo Assistants: Nhân Tomato, Võ Hoàng Huy
Video Assistant: Hung Van
Gaffer: Bao Hoang Nguyen, Long
Stylist Assistant: Quoc Nam
Fashion: Canali
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