“Every dish is a testament to craftsmanship and our dedication to excellence.”
At Raffles Al Areen Palace Bahrain, Executive Chef Nguyen Minh Phuc blends tradition and innovation to craft exceptional dining experiences that highlight cultural authenticity, creativity and sustainability.
For Chef Nguyen, cooking is a deeply personal craft. “Cooking is an art for me, where each dish tells a story and evokes emotion,” he shares. His culinary journey has been guided by creativity and a desire to create memorable guest experiences. Returning to the Kingdom, a country he fell in love with years ago, offered him the perfect opportunity to reconnect with its peaceful beauty while contributing to the world-class offerings at Raffles Al Areen Palace Bahrain.
The resort’s culinary philosophy emphasises a harmonious blend of flavours, textures and colours inspired by Middle Eastern, Indian, Mediterranean and Asian traditions. By using locally sourced ingredients, Chef Nguyen and his team aim to create luxurious dining experiences that reflect regional culture while delivering exceptional quality. “Every dish is a testament to craftsmanship and our dedication to excellence,” he says.
Luxury and cultural authenticity are at the heart of Chef Nguyen’s approach. His signature Salt Baked Seabass highlights locally sourced whole seabass coated in a salt crust and baked to perfection. “This method preserves the fish’s delicate flavours and moisture, creating an exceptional dining experience,” he explains. The dish embodies the resort’s commitment to quality and elegance, offering guests a refined taste of Bahrain.
Chef Nguyen is also passionate about sustainability, which he considers a core principle in his kitchen. “We focus on efficient food storage, using leftovers creatively, prioritising local and sustainably sourced ingredients and embracing energy-efficient cooking methods,” he says. These initiatives, combined with a conscious effort to reduce single-use plastics, ensure the culinary team minimises waste while enhancing the guest experience.
Collaboration with local farmers and distributors is integral to his sourcing practices, ensuring the freshest ingredients while supporting the regional economy. Chef Nguyen also embraces modern culinary trends, such as clean eating and wellness-focused dishes, which align with the needs of Raffles Al Areen’s guests. “We offer healthy, nutrient-rich dishes that are low in cholesterol, maintaining authenticity while meeting wellness goals,” he explains.
One of the chef’s most memorable moments at the resort was leading a catering event for the French Embassy in October 2024. “The guests were extremely impressed with the food, and a week later we received a booking for a VIP dinner at Palma restaurant,” he recalls. “This experience underscored the impact of my team’s hard work and dedication.”
For aspiring chefs, Chef Nguyen’s advice is simple but powerful: “Stay sharp, work hard and invest in yourself. Your success will depend on the effort, struggles and sacrifices you make today.”
