This is the first time the Vietnam Culinary Culture Association has announced a system of titles of Vietnamese Culinary Culture Artists under a project that has been developed and prepared for many years.
Speaking at the award ceremony, Mr. Nguyen Quoc Ky - Chairman of the Vietnam Culinary Culture Association, Head of the Artisans' Committee - said that the event aims to recognize the persistent contributions of individuals in preserving, teaching and promoting the value of traditional cuisine.
The title not only honors the skills, knowledge and enthusiasm of artisans, but also affirms that cuisine is a living cultural heritage, associated with the history and identity of the regions, Mr. Nguyen Quoc Ky emphasized.
According to the decision of the Vietnam Culinary Culture Association, in 2025, 28 outstanding individuals will be awarded titles.
In which, the title of Vietnamese Culinary Culture Artisan was awarded to 15 individuals, including: Tran Ngoc Nghia, Pham Van Hieu, Nguyen Van Vinh, Vu Ngoc Vuong, Co Nhu Doi, Nguyen Van Thong, Le Van Luong, Vu Ngoc Quyen, Le Cong Hung, Le Thi Hong Mai, Nguyen Van Hoang, Van Ngoc Thanh, Pham Xuan Hieu, Nguyen Minh Hieu, Nguyen Ho Tieu Anh.
The title of Meritorious Artist of Vietnamese Culinary Culture was awarded to 6 individuals: Nguyen Thi Hien, Le Thi Thiet, Le Thi Hong Dung, Doan Van Tuan, Le Van Khanh, Hoang Thi Anh Tuyet.
In addition, Ms. Phan Ton Gia Hieu was recognized as an Outstanding Artist and received the title of Meritorious Artist of Vietnamese Cuisine Culture.
At the highest level, the title of National Artist of Vietnamese Culinary Culture was awarded to Mai Thi Tra, Ly Sanh, and Ho Dac Thieu Anh.
In particular, the title of National Artist posthumously awarded to the late Trieu Thi Choi.
The two individuals Ton Nu Thi Ha and Hoang Thi Nhu Huy were recognized as People's Artists receiving the title of National Artists of Vietnamese Culinary Culture.
After the crowning ceremony, artisans are expected to continue to play the role of "culinary culture ambassadors", contributing to preserving and spreading the value of Vietnamese cuisine in the context of integration.
