Sam Aisbett

Born in Melbourne, Australia, Chef Sam’s love for discovering new cuisines is what brought him to Saigon. A rebel in the kitchen (and many say beyond), Chef Sam has a unique ability to seamlessly marry flavours and nuances across cultures and cuisines, elevating them into beautiful gastronomy.

This natural talent, combined with his unapologetic pursuit of a cuisine that authentically reflects his culinary inclinations, is what makes him one of the most recognised chefs in the world today. With an impressive 20-year career spanning Australia, Singapore, and Vietnam, Chef Sam has earned a total of four MICHELIN Star wins, multiple Chef Hats, and a coveted spot on Asia’s 50 Best Restaurants.

THE AKUNA
TEAM

  • Enrico Gross

    Head Chef

  • Remi Mourey

    Pastry Chef

  • Des Bevilacqua

    Restaurant Manager

  • Ha Ngoc Huyen

    Head Sommelier

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  • Enrico Gross

    Chef Enrico is part of the founding culinary team that led Akuna to win its first MICHELIN Star. Born in Dresden, Germany, he is an artist of flavours, having specialised in a variety of cuisines from Japanese and Australian to French, German and Mexican. It is this extraordinary versatility that allows him to push the boundaries of culinary innovation at Akuna.

  • Remi Mourey

    Leading the charge on desserts and pastries, Chef Remi is no stranger to the Vietnam dining scene, having lived in Saigon for the last seven years. His appreciation for Vietnamese ingredients and dedication towards elevating them through his creations is what makes him a perfect addition to the Akuna family.

  • Des Bevilacqua

    For close to three decades, Des worked across the U.K., Singapore and Vietnam, putting his unique stamp of hospitality on some of the most accoladed restaurants around the world.

    With a passion for transforming hospitality into an artform, Des takes pride in developing exceptional front-of-house teams, ensuring every guest leaves with memories of a personalised dining experience.

  • Ha Ngoc Huyen

    A highly experienced sommelier, Huyen completed the distinguished Level 3 Wine & Spirit Education Trust program at Bordeaux Wine Campus, France, and is currently pursuing the renowned Level 4 Diploma in London, UK. She brings a wealth of expertise to Akuna, where she curates an ever-changing collection of unique wines and designs pairing menus that further refine the dining experience.