Can you introduce yourself and tell us more about your restaurant?

My name is Chu Pham Bao Long and I am a chef at Zao Hà Nội. Zao Hà Nội is a modern Vietnamese restaurant inspired by the vibrant food culture of Hanoi. We focus on authentic flavors, fresh ingredients, and thoughtfully prepared dishes that balance tradition with a contemporary touch. Our space is warm and welcoming, designed for sharing good food, good conversation, and a genuine taste of Hà Nội in every visit.

Can you describe your day-to-day role, and share the vision or long-term goals you have for your business?

My daily life in Hà Nội is a balance between hands-on kitchen work and overall management. I’m involved in menu development, quality control, and training the team, while also overseeing daily operations to make sure everything runs smoothly. Each day starts early, checking ingredients, tasting dishes, and making adjustments so every plate reflects our standards and identity. My goal is to build Zao into a brand that represents modern Vietnamese cuisine with strong roots in tradition. I want Zao to be a place where people feel the soul of Hà Nội through food, service, and atmosphere. My next step is opening Zao in Sài Gòn, bringing the Zao philosophy to a new city while staying true to our core values. I aim to expand thoughtfully, nurture young chefs, and contribute to Vietnam’s F&B scene in a sustainable way.

What drew you to become a Chef or work in the F&B industry?

My journey into the F&B industry began with a love for food and the stories it carries. I was fascinated by how a simple meal could bring people together and create lasting memories. Cooking became a way for me to express creativity, culture, and care for others. Becoming a chef is not just about making food, but about discipline, continuous improvement, and creating meaningful dining experiences that reflect dedication and heart.

What types of school programs, training, or professional experiences have you participated in or contributed to that helped you reach your current position?

I have participated in formal culinary training combined with on-the-job learning in professional kitchens. Woosong Culinary Program gave me essential foundations in technique, food safety, and organization, while working in real restaurants taught me speed, consistency, leadership, and problem-solving. I have also contributed by mentoring younger cooks and collaborating with training programs, because I believe education and industry must go hand in hand to prepare students for real kitchen life.

What skills or qualities do you think are the most important for success in the F&B industry today?

Strong fundamentals and the right attitude are essential for success in the F&B industry. While technical skills can be taught, discipline, curiosity, resilience, and a willingness to start from the basics are what drive long-term growth. Hands-on experience through internships or kitchen work helps build real understanding of the industry, along with communication, time management, and respect for both ingredients and people.

However, fine dining has additional considerations, to name a few. Attention to detail is critical, from plating and timing to service and consistency. Understanding the full dining experience, including how the kitchen and front-of-house work together, is one of the key factors that separates good professionals from exceptional ones.

What advice would you give to Culinary students who are preparing to enter the F&B industry?The attitude I want students to enter the industry with humility, commitment, and resilience. No matter how strong your training is, the kitchen will always teach you something new, so be willing to start from the basics, listen more than you speak, and respect every role on the team. Humility opens doors and earns trust. This industry is demanding, but growth comes from consistency, showing up prepared, taking responsibility, and staying disciplined. Mistakes and tough feedback are part of the process, so stay patient and use them to improve. Focus on learning rather than titles, choose environments where you can grow, and strong skills and opportunities will follow naturally.