Chef Vincent Cao Minh Brings Vietnamese Food to the World

The project is with a Taiwanese hospitality group and 29 restaurants in Taiwan.

This project is about cultural exchange between Vincent and a Japanese dining group.

The menu has three Vietnamese dishes with premium meats and seafood from April to June.

Chef Vincent has a strong connection to Vietnamese food.

Born in Paris, Vincent's mom is Vietnamese, so he knows Vietnamese food.

He started cooking at a Vietnamese restaurant in Montmartre when he was young.

He learned about cooking and managing restaurants at a hotel school in Paris.

Vincent's restaurants have been recognized by Michelin for three years.

Instead of staying in France, he went back to Vietnam to make modern Vietnamese food.

His restaurants, Chao Ban and Maison 1929, were recognized by Michelin.

People like Chef Vincent's food very much.

His signature dishes include grilled fish and a French-Vietnamese dessert.

For Vincent, food is about memories and emotions.

He said, 'The best food is the one that touches your heart.'

This is a corner of Chef Vincent's restaurant Chao Ban.

Vincent made three dishes for the Taiwan project with local ingredients.

The dishes include grilled pork, Vietnamese sour crab soup, and grilled pork knuckle.

Chef Vincent always tries to make Vietnamese food better for international diners.

His restaurants are famous and have been in travel publications.

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