The event was organized by the Da Nang City Labor Federation, the Da Nang Hotel Association in coordination with the American Egg & Poultry Export Association, furama Resort Da Nang, HORECFEX and the Da Nang Culinary Culture Association.
The event aims to create a healthy playground, providing opportunities for chefs and chefs to exchange, share experiences, improve skills and service quality. Entering the fifth season with the theme "Da Nang delicious dishes integrate internationally", the program attracted more than 1,000 participants.
In particular, the highlight of this year's season is the expansion of scale and regional exchanges, with the participation of teams from neighboring localities such as Hue, Quang Tri... contributing to enriching the culinary identity of the Central region and affirming the increasingly strong spread of the event across the region.
In his opening speech, Mr. Nguyen Duc Quynh - Chairman of the Da Nang Hotel Association, representative of the Organizing Committee, affirmed the strategic role of the event: "After five seasons of organization, the Da Nang Professional Chefs Competition has become a symbol of passion, creativity and integration.
The event not only honors the talents of culinarians but also demonstrates the continuous efforts of the Da Nang culinary community in particular and Vietnam in general in improving skills, preserving national identity and moving towards international standards.
Today's event is not only an opportunity to honor culinary talents, but also a starting point for new cooperation, creative ideas and sustainable development orientations for the tourism - hospitality - "Vietnamese cuisine in the future".
On this occasion, representative of the Organizing Committee, Mr. Nguyen Duc Quynh presented 50 million VND to support union members and workers of the Da Nang City Labor Federation affected by storms and floods in 2025.
Accompanying this year's teams are leading domestic and international experts. Notable among them is Chef Norbert Ehrbar - a member of the World Super Chefs Association, from Switzerland with more than 45 years of experience in the profession.
Also attending was Chef Doan Van Tuan - Vice Chairman of the Central Cluster of Artisans of the Vietnam Association of Culture - Cuisine and a Transfer Artist, CBMA art judge, Leizing-Avestos Federal Republic of Germany.
Accompanying them are Chef Nguyen Danh Hinh, Chef Le Xuan Tam, big names in the Vietnamese culinary world, bringing professional depth and creative inspiration to the younger generation of chefs.
This year's contest recognizes the outstanding professional quality of the teams from leading hotels, resorts and F&B brands in the Central region. The teams brought impressive presentations, demonstrating sophisticated skills, modern processing techniques, and at the same time honoring the identity of Vietnamese cuisine through each dish.
