Sugar Cuisine

Sugar Cuisine is an idea conceived by Founder and its founders since 2008. After years of accumulating experience and working experience in many prestigious hotels and resorts according to international standards, in 2016, Sugar Cuisine brought Launching the first services and it is not until 2020 that Sugar Cuisine Company (SC Company) will be officially established and put into operation

F&B Industry

The main activities of Sugar Cuisine are F&B, Setup – ReSetup, Consulting, and Human resource training.


Using( use) 4.0 technology and solutions to optimize operating procedures for F&B enterprises at home and abroad.


With a staff of(A team of staff has/ Staffs have/ Employees have) many years of experience in the field off  F&B.

Develop (Development)

Measurable effect – Sustainable market connection – Creating true traditional values.

Expert Advisors (consultants)

Icon After Title Sugar Cuisine
Chef Sugar
Chef Nguyễn Tiến Đức
Chef Aziz Tanrikulu
Mr. James Viet
Ms. Nguyễn Thị Thanh Uyên
Chef Sugar
Chef Nguyễn Tiến Đức
Chef Aziz Tanrikulu
Ms. Nguyễn Thị Thanh Uyên
Mr. James Viet

Chef Duong le

Icon After Title Sugar Cuisine
``Use simple ingredients, turn them into miracles and make them shine. That is when we called cuisine.``
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”!

Chef Nguyễn Tiến Đức

Icon After Title Sugar Cuisine
``Recipes don’t work unless you use your heart``
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.

Chef Azzi Tanrikulu

Icon After Title Sugar Cuisine
“No one is born a great cook, one learns by doing”
  • Currently the Executive Chef at Sari restaurant _ Istanbul
  • Excellent internship practice at the world-famous restaurant: Noma – Spain
  • Later, the 5-star Turkish Airlines invited him to work for them.
  • With 16 years of experience in culinary industry, include 2 years working at the world-famous Michelin restaurant in Maxx royal Resort – Antalya / Turkey. He used to hold the Chef position at many 5-star hotels in Dubai.

Mr. James Việt

Icon After Title Sugar Cuisine
“Service is the key to bring the best dining experiences”
“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.”
  • Over 10 years working experience in F&B, including 4 years in Dubai, Abu Dhabi (United Arab Emirates) and many top luxury resorts in Vietnam like Amanoi, Zannier… as a role of Food & Beverage Manager
  • Organized a lot of events, weddings, private parties for celebrities, bilionaire…etc.
  • With an advantage of Beverage (cocktails, mocktails, wines..etc.) as well as coaching, training & leading skills
  • Always put human to be the main factor that determines the working style and company’s culture

Ms.Nguyễn Thị Thanh Uyên

Icon After Title Sugar Cuisine
“ Knowledge will be your passport to Wherever you want to go in the world “
  • Your knowledge will be the Passport that takes you wherever you want in the world.
  • Ms. Thanh Uyên is currently a lecturer at Hoa Sua School in Hanoi
  • With 20 years of experience specializes in culinary teaching and training in Hanoi.
  • Trained and worked with many famous French chefs at Intern in IFa – Adolphe Chauvin – Versaille – Paris.

Chef Risza Zuchriansyah

Icon After Title Sugar Cuisine
2001-2004 Hotel Tourism Management, Major in food production, AkPar Jakarta International Hotels, Indonesia.
  • Participate in Japanese Promotion, JW Marriott Hotel Jakarta, Indonesia
  • Participate in Asian Promotion, JW Marriott Jakarta, Indonesia
  • Participate in Seafood Promotion, Dhow Palace Hotel Dubai , United Arab Emirates
  • Participate in Indonesian Promotion, Dhow palace Hotel, Dubai, United Arab Emirates
  • Participate in Italian Promotion, Hotel Jal Fujairah Resort & Spa, Fujairah, United Arab Emirates
  • Pre-Opening Team Dhow Palace Hotel Dubai, United Arab Emirates
  • Food Hygiene Sanitation Certificate URS Dubai, United Arab Emirates

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.