Four Seasons Resort The Nam Hai, Hoi An, Vietnam

Four Seasons Tenure

• Since 2016
• First Four Seasons Assignment: Four Seasons Resort The Nam Hai

Employment History

• Four Seasons Resort Maldives at Kuda Huraa, Maldives (task force);  Four Seasons Hotel Mumbai, India (task force); Four Seasons Resort The Nam Hai, Vietnam; The Nam Hai, Hoi An, Vietnam; Omar’s Indian Restaurant, Hue, Vietnam; Vivek Hotel, Delhi, India; Hari Kishan Hotel, Delhi, India; Moti Mahal Restaurant, Delhi, India

Birthplace

• Baglung, Nepal

Languages Spoken

• English, Vietnamese, Nepali, Hindi

A master of Indian fine dining and Asian fusion cuisine, Yam Lal Kandel’s earliest memories of food are rooted in his mother’s kitchen. From the age of ten, he would help her prepare simple, soulful meals that set a quiet benchmark for everything he tasted outside. “No matter where I went, I kept comparing it to her food,” he recalls. “It wasn’t just delicious – it made you feel something deeper.”

Although he was encouraged to follow in the family tradition and join the army, young Yam (better known as Yamu) chose his own path, moving to Delhi to pursue a culinary career. He landed his first job at the iconic Moti Mahal restaurant, where within six short months, he was promoted to Chef de Partie, a role in which he oversaw curries and mastered the tandoor, followed by stints at multiple reputed restaurants that elevated his Chinese cooking skills.

In 2005, he moved to Hue, Vietnam, as Head Chef at an Indian restaurant, where he worked for four years before joining The Nam Hai, an independent resort at the time. Cooking in a five-star hotel setting was a revelation: he quickly began exploring diverse global cuisines, learning new techniques and experimenting with local ingredients. When Four Seasons took over the property in 2016, Yamu stayed on, drawn by the chance to grow with the brand and be part of something bigger.

One such opportunity came in 2017, when he joined the opening team at Four Seasons Hotel Mumbai on a task force, seizing the opportunity to perfect slow-cooked biryanis and delicate kebabs. His next international posting took him to Four Seasons Resort Maldives at Kuda Huraa, where he trained in South Indian cooking and honed his seafood skills. Each time he returned to Hoi An with fresh inspiration, updating his menus to reflect both tradition and evolution.

In 2024, Yamu was appointed Chef de Cuisine at Café Nam Hai, where he now oversees a refined dining experience, bringing India’s rich culinary history to life every evening. Under his careful direction, fine local ingredients are woven into traditional recipes for maximum freshness and sustainability. His signature dishes – like the butter chicken named after him – trace back to his earliest days in Delhi and remain perennial guest favourites.

“The way our guests respond to the food is the most rewarding part of the job,” he shares. It’s this connection to diners that drives his creativity, alongside the belief that hospitality begins with generosity and adaptability: “If a guest requests something that doesn’t seem possible, don’t just say no. Explore options, find another way to deliver. This mindset opens up new horizons.”

While his menus are shaped by the royal traditions and regional classics of India, Yamu’s commitment to authenticity stems from home, reflecting the meticulous rituals of his mother’s kitchen. Even today, he still handcrafts his own garam masala, an aromatic, organic blend finished with a secret twist.

Away from the stove, Yamu lives a life of balance, mindfulness and community. Daily yoga and meditation keep him centred, while staying actively involved in local charitable initiatives brings a sense of purpose and joy.