Tran Van Thang

Tran Van Thang started from the very bottom - as a kitchen assistant, without any big names behind him and with no guarantees. Only a passion for food, discipline, and the willingness to learn every day. This is what led him - a native of Vietnam - through a long journey to the position of chef in one of the most prestigious hotels of Tashkent. 

Over 12 years of his career, he has worked in the kitchens chefs dream of: One&Only Royal Mirage in Dubai, The Ritz-Carlton Grand Canal in Abu Dhabi, Anantara in Oman and Dubai, Jumeirah Zabeel House, Emeralds Maldives Resort & Spa. Each of these places added another layer - to the technique, comprehension of a product, and his ability to combine authenticity with a modern approach. 

His culinary style is built on respect to the original: his vietnamese pho is exactly that - a deep, delicate broth that can not be imitated. His bo luc lac is a balance between the tenderness of the meat and brightness of flavor, familiar since childhood. But the presentation - always modern, always precise. Today, Tran Van Thang leads the asian cuisine of Ember Restaurant in InterContinental Tashkent. For him cooking is not just a job, but a way to bring people together through the flavor.