In a dining scene rapidly evolving toward global recognition, chef Francis Thuận Trần emerges as a distinctive voice—passionate, uncompromising, and deeply rooted in Vietnamese culinary identity.
With Nephele, his debut restaurant recently honored as Michelin Selected in June 2025 alongside the Sommelier Award for co-founder Paul Võ, Thuận crafts not only meticulously layered dishes but entire experiences that resonate with authenticity, innovation, and soul. From his signature mastery of poultry to his thoughtful approach to sustainability and team-building, Thuận is helping elevate Vietnam’s fine dining narrative while remaining grounded in purpose and personal integrity.
Saigoneer sat down with Thuận to learn more about his journey, philosophy, and vision for the future of Vietnamese cuisine.
Chef Thuận Trần preparing a dish at Nephele.
Looking back on your career, what are you most proud of?
I’ve been in this profession for 15 years and have never once regretted choosing this path. It has been a journey with clear direction — challenging at times, but I’ve been fortunate to overcome each hurdle and arrive at where I am today: running my own restaurant and being warmly embraced by our guests.
I take pride in the unwavering support I’ve received from my family, friends, and colleagues. To me, determination is the key to success. I’ve made a lifelong commitment to this craft — it’s a marriage, and I intend to honor it for life.
How would you describe yourself as a chef?
I’ve been organized since childhood — an invaluable habit that helps me manage a multitude of tasks, particularly in the ideation and execution phases of Nephele.
I’m also a perfectionist, constantly striving to deliver the best possible guest experience. I dissect every misstep, share insights with the team, and maintain high standards, never compromising for convenience. The intense period of launching and building Nephele has been both mentally and physically taxing. Now, I’m looking to return to my culinary roots and find a financial planner to support the business side.
I’m also learning to embrace pauses — sometimes it’s better to stop and breathe rather than push too fast.
What inspired you to create Nephele, and how does it reflect your personal growth as a chef?
I’ve always dreamed of having a restaurant that expresses my own personality and style. Amidst a competitive F&B landscape filled with big names, I’ve remained steadfast in my philosophy: deeply understanding local ingredients and aiming to elevate Vietnamese cuisine to a regional level.
One feature I’m particularly proud of is our well-curated bar, Ethereal. It offers guests a unique pre-dinner experience — light bites and elegant beverages before they ascend to the main dining room. Our non-alcoholic menu, crafted by bar manager Hùng Lê, is another highlight that reflects our commitment to inclusivity and innovation.
Nephele has materialized exactly as I envisioned — and that brings me immense pride and joy.
Nephele's Kitchen Hall (left) and Ethereal Bar (right).
What do you think has contributed to Nephele’s success so far?
My personal growth and the passion of my young team.
I’ve applied everything I’ve learned from working in both Vietnam and abroad, adapting operations to align with Vietnamese culture and the skill levels of our local team. I introduced a new, structured workflow for our staff, designed to foster autonomy, mutual respect, accountability, transparency, and a deeper understanding of our offerings.
Having previously handled financial management for a previous restaurant, I’m also able to allocate budgets wisely and develop flexible solutions. My background in civil engineering has further helped me forecast and manage construction costs effectively.
Nephele's Head Sommelier, Paul Võ, winner of the Michelin 2025 Sommelier Award.
In today’s challenging economic climate, what is your strategy for attracting guests?
I focus 50% on affluent local diners with a cultivated palate, and 50% on tourists. After seven months in operation, our targeted marketing for these two segments has proven effective, as seen in our booking numbers. I’ve set a goal for Nephele to be among the top 10 must-visit culinary destinations in Saigon, especially since many visitors stay only two or three nights.
I’m fortunate to have Paul Võ, our Co-Founder and Head Sommelier, whose deep knowledge of wines and beverages enhances our offerings. He curates private events for VIP guests and ensures every dining experience at Nephele is elevated.
What ingredient do you take the most pride in working with?
Poultry. That’s my sweet spot. Some guests even call me “the bird man” (laughs).
I’ve so far never received a single complaint about my poultry dishes. I believe the reason comes from my understanding of the ingredient, particularly when it comes to roasting.
The pigeon dish on our current menu uses fresh three-week-old pigeons delivered daily from a local farm in Ho Chi Minh City. I roast them using a technique inspired by Chinese cuisine — achieving crispy skin not by glazing with honey, but by air-drying to let the moisture evaporate. The drying time varies depending on the bird — squab, duck, or wild duck. Too long, and the meat oxidizes and discolours. For instance, pigeons should only be dried for four days.
Nephele's tomato (left) and trout nasturium (right).
How do you balance tradition and innovation in your dishes?
Creativity, for me, must begin with a deep understanding of tradition. I analyze a dish’s origins, context, and evolution and then select the elements that resonate most with the present moment to reinterpret it in a way that remains rooted but refreshingly new.
How do you incorporate sustainability and seasonality into your menu design?
Human nutrition mirrors our teeth — some are flat, some are pointed. We need about 40% protein; the rest should come from grains and fruits. That’s the philosophy behind my menu structure.
From the beginning, I’ve been intentional about ingredient selection and reuse. Take our sourdough bread, for example. Made with an 8-year-old yeast, it’s freshly baked each day and offers health benefits. Leftover bread is repurposed into a miso paste served with the bread itself, doubling the flavor profile.
Meanwhile, our bar helps minimize waste by turning unused kitchen ingredients into cocktail components.
Maintaining balance is vital; today’s menus can’t lean too heavily toward meat or too far into plant-based. It must be thoughtful and holistic.
What are today’s discerning diners seeking in terms of flavour, texture, and storytelling?
Our target guests — upper-middle-class and above — come from both older and younger generations, with broad culinary exposure.
It’s extremely challenging to satisfy both groups. That’s why I believe a chef must stay true to their identity while also being transparent about ingredient provenance. Health and integrity must go hand in hand.
What excites you most about the evolution of Vietnam’s dining scene?
Vietnam’s F&B sector is on an upward trajectory. I see us now where Thailand once was — experiencing steady, compound growth. I genuinely don’t see much risk in this industry at the moment.
Saturation is still a long way off, unlike markets such as Bangkok, Singapore, or Hong Kong, which are becoming overcrowded. Diners are now turning their attention to Southeast Asian countries like Indonesia, Malaysia, and Vietnam.
Since Nephele opened seven months ago, we haven’t had to absorb a single day of loss.
Is there a dream you’re working toward in the near future?
I’m hoping to launch a new dining concept by the end of 2025 or early next year — one with a completely different character from Nephele. At the same time, I’m actively searching for new talents for Nephele, so I can shift my focus back to culinary creativity. I’ve also teamed up with a local chef in town to form a research group focused on ingredients and recipe development, with plans for collaborative pop-up events in 2026.
The Nephele team.
0937 012 512
Nephele | 125/12 Đ. Nguyễn Cửu Vân, Street Ward 17, Bình Thạnh, HCMC
