Meet Cuong Pham: The New Head Chef of Esta

Another talented young chef to watch out for

With the recent promotion of Cuong Pham, the former Sous Chef, to the position of Head Chef, Esta is now showcasing a new face in the young chefs community in town. This leadership change marks a significant shift for the restaurant, particularly as they celebrate their second consecutive Michelin-selected title. We are fortunate to have had the opportunity to chat with Cuong, delving into his journey from a humble home cook to his experiences in street food stalls and his eventual rise to prominence at Esta. Cuong's story is one of passion, perseverance, and a deep-seated love for the culinary arts.

Photo courtesy: Esta

From an avid home cook to a head chef at a Michelin-selected restaurant

Cuong’s journey into the culinary arts began with a simple goal of preparing delicious meals for his family. However, his exposure to Michelin-starred restaurants and the life stories of various chefs ignited a deeper passion for cooking. Over the past decade, Cuong has honed his skills in diverse kitchens, from street food stalls to five-star hotels in Saigon. His path eventually led him to Esta, where the dedication to innovation and excellence, especially with a Vietnamese touch, resonated with him deeply. The sensory experiences of a bustling kitchen continue to fuel his passion, shaping him into the chef he is today.

Stepping into the role of Head Chef at Esta, Cuong reflects on his transition from Sous Chef with a mix of excitement and determination. This new position has allowed him to channel his creativity and vision in the kitchen, although it comes with added responsibilities and expectations. He credits the unwavering support of his team for making this transition smoother and more enjoyable. Cuong is driven by a desire to innovate and enhance the dining experience at Esta, aiming to leave a lasting impression on both the restaurant and its patrons.

The kitchen team at Esta. Credit: Esta

Cuong acknowledges that his transition to Head Chef has been one of his most significant challenges. Previously focused on implementing the Head Chef's vision, he now sets the direction for the entire kitchen. This shift has required him to develop robust leadership and communication skills to effectively lead and motivate his team. Upholding Esta's renowned standards of quality and innovation while infusing his creative flair has been another considerable challenge. By engaging his team in the creative process and fostering a culture of collaboration, Cuong has managed to strike a balance between tradition and innovation.

1. What has been your most rewarding experience at Esta so far, and how has it influenced your approach to leadership and cooking?

The most gratifying experience I’ve had at Esta thus far was the successful launch of our Seasonal Tasting Menu, in collaboration with Chef Esca Khoo, a highly experienced chef who has worked at renowned establishments like Noma and Dinner by Heston Blumenthal. This project was particularly meaningful as it provided an opportunity for me to express my culinary vision and creativity, while closely collaborating with my team to bring this vision to fruition. The positive feedback we received from our guests and the enthusiasm it sparked within the team was incredibly rewarding. This experience has significantly influenced my approach to leadership and cooking.

Esta’s “Inspired by Asia” menu items, in collaboration with Chef Esca Khoo. Credit: Esta

2. Can you share a particularly memorable dish you’ve created at Esta and the story behind it?One dish that stands out is the “Dropped Corn Ice Cream” from our current Summer Menu. This dish is a unique blend of the sweet and milky flavor of fresh corn, the earthy notes and exquisite aroma of Australian winter truffle, and caramelized popcorn tossed with corn miso. The presentation, termed “dropped”, is a nod to my childhood memories. I used to be upset when my ice cream would fall on the ground while I was enjoying it. So, I decided to intentionally ‘drop’ it onto a plate. Now, it can be savored with a spoon, ensuring no wastage. This dish is a testament to my culinary creativity and personal experiences.

Dropped Corn Ice Cream at Esta. Photo credit: Esta

3. Esta has been recognized by Michelin for two consecutive years. How do you feel about this achievement, and what do you think has contributed to the restaurant’s continued success?

To be honest, this accomplishment fills me with immense pride and gratitude. It serves as a motivation for me to consistently push the envelope of culinary creativity and maintain the high standards that come with Michelin recognition. This includes a commitment to the quality of food and service, fostering team collaboration, and prioritizing guest satisfaction. We pay close attention to feedback and continually aim to surpass expectations, crafting unforgettable dining experiences that keep our guests returning. This, I believe, has been instrumental in Esta’s ongoing success.

4. How do you ensure that your team stays motivated and maintains high standards in the kitchen, especially under the pressure of maintaining Michelin recognition?

We focus on continually doing what we do well and improving areas that need enhancement. I’m fortunate to have a dedicated team. The public Michelin guidelines serve as a useful reference for us to identify areas for improvement, elevate our standards, and enhance the quality of our offerings for our guests. This approach helps us maintain motivation and high standards in the kitchen, even under the pressure of sustaining Michelin recognition.

Grilled vegetable hummingbird or "hoa so đũa" at Esta. Photo credit: Esta

5. Esta’s menus have been honoring Vietnamese agricultural ingredients. Can you tell us more about how you incorporate these ingredients into your dishes?

At Esta, we take pride in incorporating Vietnamese agricultural ingredients into our dishes as a tribute to Vietnam’s rich culinary heritage. We place a strong emphasis on using seasonal and locally sourced Vietnamese agricultural produce. This approach not only supports our local farmers and producers but also ensures that our dishes are made with the freshest and most sustainable ingredients available.

While we respect and honor the beauty of traditional Vietnamese cuisine, we also strive to innovate by reinterpreting these ingredients in novel and unexpected ways. This could involve the use of modern cooking techniques or pairing traditional Vietnamese ingredients with international flavors to craft unique and exciting dishes at Esta. This fusion of tradition and innovation is what makes our menu stand out.

Canadian Blue Lobster with XO sauce, inspired by a Vietnamese street-food dish of grilled seafood with peanut and scallion oil “nướng mỡ hành”. Photo credit: Esta

6. How do you stay inspired and keep your menu innovative while maintaining the essence of Vietnamese flavors?

To me, it’s a continuous process of learning and immersing myself in the Vietnamese lifestyle, while simultaneously broadening my horizons by exploring global cuisines. This balance helps me infuse innovation into our menu while staying true to the essence of Vietnamese flavors.

7. What are your future goals for Esta’s menu and culinary direction now that you are head chef?

As the Head Chef, my vision is to steer Esta toward a future where innovation, authenticity, and guest satisfaction blend harmoniously. I am thrilled to set out on this journey of culinary discovery and excellence, persistently refining our menu to enchant and please our guests, all while paying tribute to Vietnam’s rich culinary legacy.

READ MORE: Questions with Adam and Dung: Founders of Glơgg, a made-in-Vietnam Spiced Wine

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