Logan Thomas Hester Joins Black Sheep Restaurants in Hong Kong as Head Chef

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Oct 17

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After 5 years of living in Vietnam and a highly commendable feat in his role as Head of Research and Development (R&D) at Anan Saigon, Logan Thomas Hester joins Black Sheep Restaurants in Hong Kong as Head Chef.

After a decade-long culinary career in the United States, Hester found himself in Vietnam as part of AnAn Saigon’s pre-opening team under the tutelage of Peter Cuong Franklin back in 2016. Later, Hester joined craft beer giant Pasteur Street Brewing as their Corporate Executive Chef, and for two years expanded its menu and built teams across Vietnam. ‘During this time we explored blending international craft beer culture with “Nhau'' (Vietnamese drinking culture) in a “fresh is best” kitchen where we made everything from scratch!’

In 2020, Hester found himself back in the kitchen at AnAn Saigon as Head of Research and Development (R&D) and was tasked to set-up a fermentation lab and test kitchen. His efforts were not in vain and in 2021, AnAn Saigon placed #39 on the coveted Asia’s 50 Best Restaurant list - a feat unheard of in the last 8 years. Unsurprisingly, this achievement not only casted a spotlight on Vietnam as an up-and-coming culinary destination but also on AnAn Saigon and its team of talented tastemakers, Hester included.

*The AnAn Saigon team celebrating their inaugural placing on the coveted Asia’s 50 Best List*

Shortly after AnAn’s announced its inaugural win, Hester was reached out to by internationally-acclaimed hospitality group Black Sheep Restaurants based in Hong Kong to join its Vietnamese concept, Chôm Chôm kitchen & bar, as Head Chef. Chôm Chôm kitchen & bar brings Vietnam’s lively bia hoi tradition of sipping fresh beer on busy street corners to the vibrant Soho district of Hong Kong.

Commenting on his new position, Hester said ‘For years, I have looked up to and admired Black Sheep Restaurants for the way they tell stories though food and the culture they have been able to build as a restaurant group. When they reached out to me to come onboard, it didn’t take much convincing! I am excited to be able to hone my craft further in a competitive and creative market like Hong Kong.’

*Lemongrass and kefir grilled chicken developed by Hester while at AnAn Saigon*

To Hester, Vietnamese cuisine so much more than a handful of dishes. It is a cuisine anchored in hospitality and sharing and features a balance of flavours and textures that are both comforting and invigorating. In Hester’s words ‘I have never come across a cuisine that has the power to evoke as much raw emotion as the flavours of Vietnam’. With deep roots in Vietnam, Hester hopes to pay homage to the philosophy of hospitality and power that Vietnamese cuisine has in front of an international audience.

On Hester’s new appointment, Head Chef John Nguyen said ‘I know Chôm Chôm kitchen & bar is in good hands with Logan at the helm.’

A Farewell Love Letter to Vietnam

In this section, I get up close and personal with Hester before his farewell to find out what about Vietnamese cuisine draws him, his favourite restaurants and what makes this industry so unique. Below are extracts from our conversation.

What makes Vietnam’s food and beverage (F&B) industry so unique and exciting?

For others, F&B in Vietnam can seem impossibly difficult with how young the industry still is. Many are intimidated by the lack of established and specialized supply chains, and the seasonality and variability of even staple ingredients.

To me, all of these things are opportunities to think differently. Vietnam has an opportunity to leverage emerging technology and leapfrog other markets to showcase what sustainable and equitable hospitality can look like. There are so many talented F&B teams in Vietnam experimenting with everything from unique agriculture products to showcasing the ongoing craft beverage renaissance, there are so many stories that can be told and celebrated.

*Hester getting experimental with Blacked Vietnamese Koji ready to be fermented into a tượng*

What is your favourite restaurant and food in Vietnam?

Quan An Quang Map (68 Hoang Sa, Da Kao) I tend to judge places on how good their Com Chien Toi (garlic fried rice) is and this little waterside ‘nhau’ joint goes over the top with whole cloves of garlic confit in pork fat. Try the Suon heo sa-te and always order a whole fish.

Banh Canh Cua! It's hard to pick a favourite but I definitely feel like Banh Canh Cua is underrated. The texture of its bouncy and slippery tapioca noodles always satisfies and the amount of fresh crab would be criminal anywhere outside of Vietnam! If you are in Saigon, order the Platinum from Mr. Kitchen.

What will you miss the most about Vietnam?

The people, of course! The sense of community in Vietnam is something truly special, and the amount of unconditional hospitality from both friends and strangers is something that I know I will miss every day.