Sam Aisbett

Chef Sam first made his culinary debut in Asia in 2016 with Whitegrass in Singapore. The restaurant rose to prominence under his lead, with a spot on Asia’s 50 Best Restaurants list and three consecutive Michelin Star wins. He arrived in Vietnam in 2018, and was immediately invigorated by the abundance of novel ingredients and flavours.

“There was an overwhelming sense of excitement when I landed in Vietnam. Everything was new to me and I wanted to touch, smell, taste it all. My head was churning out ideas at full speed and that’s when I knew this is the beginning of something special,” shared Chef Sam.

Just like that, Akuna was born. Today, with no more than a pair of flip-flops on his feet, Chef Sam travels across Vietnam, eating his way through farm lands and street kitchens. He seeks out rare and everyday ingredients, turning them into Michelin-worthy plates that surprise even the most seasoned gourmets.

THE AKUNA
TEAM

  • Enrico Gross

    Head Chef

  • Remi Mourey

    Pastry Chef

  • Des Bevilacqua

    Restaurant Manager

  • Travis Nguyen

    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.

  • TRAVIS NGUYEN

    Travis joins Akuna with over a decade of experience working across multi-Hatted and Michelin-awarded restaurants in Australia and Vietnam. Amassing his expertise in F&B operations – from Bartender to Restaurant Management – he found his holy grail as a Sommelier in a Two-Hatted restaurant in Melbourne. Today, he brings his passion and curiosity for new and old world wines alike to tables at Akuna, curating a list with the same free-spirited approach that Akuna embodies.