Chef Duyen Nguyen grew up in Ninh Binh, a Northern province in Vietnam that’s known for its magical riverine landscape and an UNESCO’s world heritage site. Chef Duyen is a traditional French pastry cuisine aficionado with a passion for art and colour that he translates into his cuisine. Inspired by the picturesque nature of his upbringing, Chef Duyen incorporates local ingredients and flavours of his homeland into the pastries he makes.

As the Executive Pastry Chef at Alma Resort Cam Ranh, Chef Duyen aspires to create unique and sensory experiences for guests. He uses rose myrtle fruits or peppers, both of which are found only in Cam Ranh island in his sweet and savoury creations.

Growing up on the Costa Blanca, Bruno was surrounded by the natural bounties of Mediterranean cuisine. After passing by some of the world’s best kitchens, from Joël Robuchon to Michel Roux, Bruno is now leading the Food and Beverage operations at Alma Resort Cam Ranh. A champion of sustainable sourcing and an avid learner of local customs and produce, he approaches every new project with a fresh perspective, looking for that unexpected, contemporary take on traditional techniques and heritage.

Originally from central Vietnam, Chef Huan always dreamed of becoming a great chef, so since childhood he wanted to learn more about the cuisines of the regions of Vietnam—the cuisines change in each region, as do the cultures. He has experimented with the authentic local ingredients and special spices to bring out the characteristic flavours of Vietnamese cuisine.

He adapts his cooking to his surroundings, priding himself on using the freshest and seasonal products. Chef Huan loves to innovate and build bridges between north and south regional cuisines, creating unique taste combinations.