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Judge Sanh Ly has 35 years of experience in his illustrious cooking career. He has opportunities and has learned much of the cuisine culture from countries in Asia, Europe and North America.
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Artisan Mrs. Suong Thi Bui has more than 30 years of experience as a lecturer at the National University of Engineering, School of Tourism and Saigon Tourist Hotel.
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Culinary expert Long Quang Do is one of the members of the World Association of Chef Escoffier and Commissioner Saigon Professional Chefs .
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She has done a lot of professional research and made important contributions in disseminating Vietnam’s elite cuisine around the world through her publications. She has published more than 100 books, some of which are commonly found on bookshelves at home.
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Food artisan Anh Thi Hoang Ho contributed to the introduction of Vietnamese cuisine in general and Hue Royal Cuisine in particular, to other countries in the world
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Mr.Sang Huy Ly, deputy director of Minh Long I Co. Ltd., is the person who initiated the Golden Spoon contest with an expectation that, “Vietnamese dishes will be remembered by foreign diners.”
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Judge Bao Thai Tran is currently vice chef at Caravelle Hotel. He has more than 15 years of experience at 5-star hotels such as Sofitel, Cendeluxe and Caravelle
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She is a visiting professor of the School of Nutrition Science and Physical exercises - Queensland University of Technology, Australia. She has a lot of scientific researches that have value in the field of nutrition, foods…
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Many foreigners come to Vietnam and admit that Vietnamese dishes are very delicious, but are not yet promoted widely around the world. That is, with the exception of pho and spring rolls.
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The Mekong Delta region’s preliminary round was attended by talented chefs who presented spectacular menus.