I want to see cooking as a serious job, I know, to do so I need a whole process, maybe even have to spend an entire lifetime to achieve it!
I started with the lowest steps – I worked everywhere, learned from the experiences of many Chefs, read books, learned about the World Culinary masters from Netflix and found inspiration from the places I’ve passed by, the people I’ve met.
I am willing to work 24 hours a day, even if I cannot get my work done, “sleeping in the kitchen” seems to be like a principle. For me, artistic inspiration in a dish is essential, and you will see that what is shown on the plate is also what I want to “convey” to customers.
Welcome to SugarCuisine, a place to entrust the enthusiasm, aspirations, and all the desired values to customers. Hopefully, you will have memorable “journeys of culinary experience”!

Recipes will be meaningless if we don’t actually cook with all our hearts. Becoming a chef is more than just a statement. It is intense passion, an endless source of inspiration, a living art to the human senses; different, but not inferior to the delicacy of a beautiful painting or an eternal work of art.
Operating over 20 years in F&B industry, holding high positions in many hotels and resorts of prestigious corporations in the world that base in Vietnam such as:
Executive Sous Chef – Victoria Sapa Resort & Spa.
Sous Chef – Mercure Hanoi a la Gare Hotel, Hanoi.
Executive Chef – de l’opera Hotel, Hanoi.
Currently, Chef Tien Duc is the Executive Chef at Hilton Hanoi Opera Hotel, Hanoi.
Becoming successful from his own passion, competence & talent, he has undergone many rigorous training and training courses of the Corporations, which makes his skills as well as his experience becoming more and more solid.
In the course of work, the number of employees trained by him has increased to “thousands”. For him, it is the “invaluable assets” that he accumulated. He shared: “Working with creative geniuses” will allow you to change and be your better self.

“Good food, good drink are meaningless if the service doesn’t match to the qualification.  To me, bring the best experience to the customers must be the perfect combination of all the surrounded elements such as: people, ambiance, environment, emotion, colors, taste..etc.”

Looking at his journey, you can see his “seriousness” in the culinary career. He pursues the “calming” cuisine art –the “calmness” you can search for when you are comfortable, loved, or even when you are “calm” in somewhere ….

To him: “Culinary culmination is a deep connection with the spirit” – Enjoying a dish is not merely a “filling up the stomach” but also includes the combination of Physics – Chemistry – Science and Art.