Four Seasons Resort The Nam Hai, Hoi An, Vietnam

Four Seasons Tenure

• Since 2025
• First Four Seasons Assignment: Four Seasons Resort The Nam Hai

Employment History

• Park Hyatt Saigon, Ho Chi Minh City, Vietnam; Rosewood Hotels & Resorts, Abu Dhabi, UAE; The Ritz-Carlton, Dubai, UAE; Santai Resort, New South Wales, Australia; Watermark Hotel & Spa Gold Coast, Australia; Hamilton Island, Great Barrier Reef, Australia

Birthplace

• Melbourne, Australia

Education

• Commercial Cookery Grade 3 Certificate, Great Barrier Reef Institute of TAFE, Australia; Diploma of Hospitality Management, Gold Coast Institute of TAFE, Australia

Languages Spoken

• English, Vietnamese

Born in Melbourne, Heath Gordon spent his formative years along the sun-drenched Gold Coast of Australia. Guided by a parental nudge towards a hospitality diploma, he discovered his calling in the vibrant, high-energy environment of professional kitchens. As an added bonus, the structure of split shifts allowed him to pursue his passion for surfing.

After acquiring culinary experience across a series of local restaurants, Heath made the leap to luxury, joining a five-star resort complex on Hamilton Island. Over nearly five years, he rotated through a variety of dining destinations – Mediterranean, Italian, Australian – before clinching a role at the island’s premier restaurant. He also gained exposure to an elite level of culinary artistry through international food festivals, where collaborations with accomplished visiting chefs ignited his desire to pursue gastronomy as a serious vocation.

“I grew to appreciate how food is about joy,” he says. “My purpose is connection – drawing a delicious memory from the past, or creating one for the future. The act of providing happiness through a plate is my greatest reward.”

Following a stint at an Italian bistro, Heath stepped into the role of Chef de Cuisine at a modern Australian restaurant in New South Wales, where he partnered directly with local farms and fishermen to source ingredients. A desire for global experience then led him to Dubai as Chef de Cuisine at a high-end grill house. This crucial tenure was filled with firsts for Heath: launching a restaurant, directing his own team, and designing an independent menu inspired by his Australian roots.

Next came the preopening of a luxury hotel in Abu Dhabi, where he broadened his expertise by mastering the complexities of banqueting. Helming large-scale events not only honed his organizational skills and attention to detail, but also taught him to keep cool under pressure.

In 2017, Heath made the move to Ho Chi Minh City where, as Executive Sous Chef at a reputed hotel, he led the turnaround of banqueting before securing his first role as Executive Chef. His proudest achievements is championing the success of his team members and launching a renowned annual food and wine festival that welcomes award-winning talents from around the world. After his departure from the property, a deep affection for Vietnam inspired him to stay on and consult locally, most notably advising on a restaurant that quickly garnered Michelin and Tatler Best distinctions.

As Executive Chef, Heath is on a continuing mission to elevate the resort’s culinary offerings through authentic flavours and sustainable practices. “The produce in and around Hoi An is outstanding and as fresh as it gets,” he says, as expanded partnerships with local farmers, fishermen, and food artisans will help bring a fresh focus to the region’s abundance.

With a deep respect for Vietnam’s culinary heritage, he also finds inspiration in recipes from nearby Hue, the Imperial City, where a former king once tasked the royal kitchen with inventing a new dish each day. “With that sort of repertoire, the regional cuisine is a source of constant motivation for us. Our ever-evolving menu is designed to give guests a true taste of Central Vietnam,” he says.

When not working his magic in the kitchen, Heath enjoys surfing, cooking at home, and spending quality time with family – including his two treasured dogs, Max and Gau.