Four Seasons Resort The Nam Hai, Hoi An, Vietnam

Four Seasons Tenure

• Since 2019
• First Four Seasons Assignment: Current

Education

• STREETS International School

Birthplace

• Dak Lak, Vietnam

Languages Spoken

• Vietnamese, English

Trang’s journey from a quiet village in Dak Lak to leading The Nam Hai Cooking Academy is a story steeped in resilience, heritage, and the evocative aromas of home-cooked meals. Raised in a family where recipes were passed down not through written words, but through the hands and hearts of mothers, grandmothers, and neighbours, she grew up understanding that food is far more than sustenance—it is a language of love, memory, and connection.

At 18, her ambitions were humble: to secure a steady job and ease her family’s financial burden. But when she received a full scholarship to the STREETS International hospitality training program, her path shifted. It wasn’t just an opportunity—it was a calling. Her dream grew into a mission: to bring the soul of Vietnamese cuisine to the world.

Now, with over six years at The Nam Hai Cooking Academy, Trang has become its heart and soul. Her classes go beyond technique; they are immersive journeys into Vietnam’s culinary and cultural identity.

“I want guests to feel like they’re being welcomed into my home,” she says. “Each dish carries the voice of my grandmother, the scent of my hometown, and the essence of who I am.”

Unlike most chefs who spend their time behind the scenes, Trang treasures the rare privilege of stepping into the spotlight. Her role at the Cooking Academy allows her to be both chef and storyteller—to stand in front of guests, cook alongside them, and share not only flavours, but the history and heart behind each dish. She fondly recalls one of her first guests who insisted on tasting raw dried fish at the local market—“to taste the salt of the land,” they said. When they returned years later, Trang remembered every detail: what they ate, what they loved, and how they spoke about the flavours. It’s a testament to her attentiveness and the genuine care she brings to every experience.

During the pandemic, Trang stepped up to lead the Cooking Academy on her own—reimagining menus, refining recipes, and working with local farmers to offer guests a meaningful and sustainable culinary experience. Each day in the academy highlights a different region of Vietnam, from the delicate broths of the North to the bold, herb-laced dishes of the South—showcasing the country’s remarkable diversity.

When asked what she loves most about Four Seasons, Trang doesn’t hesitate: the culture. The same warmth and mentorship she felt in her mother’s kitchen is mirrored in the resort’s heart, where “auntie” chefs welcomed her like family. It felt like home then—and it still does today. But it’s also the global culture she cherishes: a place where guests from more than 155 nationalities come together to share stories, traditions, and meals. In every class, she finds connection—across borders, through the universal language of food.

Outside the kitchen, Trang nurtures another passion. She and her husband, also a chef, care for more than 200 succulent plants at home—a growing collection that, like her career, began with one small start and flourished through dedication, patience, and love.