MASTER OF HIS CRAFT, CHEF ANDY HUYNH BRINGS BOLD & IMAGINATIVE CULINARY TALENT TO REGENT PHU QUOC

Most known for its luxurious resort amenities and elevated service, Regent Phu Quoc in Vietnam prides itself on its immersive and standalone culinary offerings, which are best experienced at the resort’s on-property Omakase Atelier and Salon de Boeuf, Oku. With 17 years of kitchen experience under his belt, Chef Andy Huynh showcases the purest expression of Regent Phu Quoc’s Taste Gallery at Oku- a contemporary Japanese-French restaurant boasting the finest techniques and culinary creations with meticulous attention to detail.

Although he was born in Đắk Lắk Vietnam, Chef Andy grew up on the West Coast of the United States, where his passion for hospitality began to flourish and his mark on the culinary community started to grow. From the beginning, Andy’s cooking expertise and experience have been rooted in Japanese cuisine and the five Goho cooking methods, best fostered by his time in Nobu’s globally renowned kitchens. His culinary journey as a sushi prep cook began at Nobu San Diego, where after 15 years of honing his craft, Huynh became the Chef de Cuisine before going on to work in the kitchens at Nobu Las Vegas, Nobu Atlantis in Nassau, Bahamas and Nobu Newport Beach and ultimately returning to his home country to become the Chef De Cuisine at Regent Phu Quoc’s signature restaurant, Oku.

Pulling inspiration from his travels in Japan, France, Italy, and Vietnam, Andy’s vision and distinct cooking style is rooted in the region’s local ingredients and his unique approach to experimental cooking methods like sous viding, dry-aging techniques, temperature experimentation, and much more. A master of his craft, Chef Andy conducts an exquisite culinary performance, lending a theatrical ambiance as flames curve around Oku’s omakase counter. Featuring a symphony of flavors and sensory experiences, Oku’s seasonal menus embrace a wide selection of traditional dishes served with an unconventional twist, including favorites such as Japanese Golden Eye Snapper with Umeshu, Wagyu Beef Croquettes, Dover Sole with Yuzu Caviar Beurre Blanc, and Japanese A5 Wagyu Striploin with Wasabi Crème Fraiche and Aged Balsamic. With each dish thoughtfully and deliciously prepared, Andy has taken Oku’s menu to an entirely new level never before seen in Vietnam, allowing Regent Phu Quoc to distinguish itself as the ultimate culinary destination for the most memorable dining experiences in Southeast Asia.