In recent years, Vietnamese cuisine has made significant strides, from the growth of local restaurant chains to establishing its position on the global culinary map. Among the pioneers in this movement is Mr. Dang Trung Dung, the founding chairman of the Vị Việt Nam Restaurant and Café brand – a trailblazer in combining regional Vietnamese culinary culture with a green and sustainable philosophy. Through an innovative journey, he has not only honored Vietnam’s cultural heritage but also built the Vị chain of restaurants, including Vị Hà Nội, Vị Sài Gòn, and upcoming projects like Vị Huế, Vị Sông, along with an art cruise on the Saigon River.
Inspired by the Cultural Heritage of His Homeland
Born and raised in Dong Trieu, Quang Ninh, Dang Trung Dung grew up deeply rooted in the cultural and culinary beauty of his homeland. After completing his studies in architecture in Hanoi, his passion for travel led him into the tourism industry, where he worked with renowned companies such as Buffalo Tours, Intrepid, and G Adventures. These experiences provided him with a profound understanding of the diverse cultural and culinary landscapes across Vietnam, igniting his passion to merge tourism with cuisine.
With the support of family and colleagues, Dang Trung Dung successfully launched his first restaurants, Home and Foodcourt, quickly establishing a reputation in Vietnam’s high-end culinary scene.
From this foundation, he developed the Vị brand with the philosophy of “to cook with genuineness” – every dish is a refined embodiment of culture and heritage.
The Journey of Building the Vị Brand
The Vị brand was born in the challenging period following the Covid-19 pandemic, a time when the tourism and hospitality industry was almost wiped out. Starting anew with support from loved ones, Dang Trung Dung saw this as an opportunity to revitalize the culinary sector and elevate it to new heights. With a vision to bring Vietnamese cuisine to the world, he skillfully blends regional flavors with artistic presentation, delivering a dining experience rich in cultural depth.
Each dish at Vị is meticulously crafted, reflecting the heritage stories of each region. The harmony between tradition and modernity, flavor and emotion, has shaped a unique identity for the brand. The addition of “Spices des Arts” brings a distinctive layer to the dining experience, transforming traditional spices into a form of art. These spices not only enhance flavors but also serve as cultural symbols, making Vị a culinary journey through Vietnamese art and history.
Sustainability Rooted in Cultural Values
Sustainability is at the core of every project led by Dang Trung Dung. According to him, “Sustainability is not just about protecting the environment but also preserving culture, heritage, and creating a positive working environment.” This philosophy is clearly reflected in his use of organic, locally sourced ingredients and his efforts to build a creative, community-oriented work environment.
The Vị restaurant chain, designed to be Vietnam’s First Green Brand Restaurant, uniquely combines sustainability with cultural authenticity. With “Spices des Arts,” each dish reflects a profound respect for the environment and heritage, with spices carefully selected to highlight both flavor and cultural symbolism.
Aspiration for Global Recognition
Dang Trung Dung’s ultimate goal is to introduce Vietnamese cuisine to the world. He aims not only to create delicious dishes but also to build restaurants that meet Michelin Green Star standards, with a special focus on sustainability. His future projects are not limited to Vietnam but are set to expand internationally, bringing Vietnamese culinary culture closer to global audiences.
“I want each Vị restaurant to be more than a place to enjoy food; it should be a cultural exchange where diners can experience the sophistication of Vietnamese cuisine and culture,” he shared.
The Future of the Vị Brand
In the coming years, Dang Trung Dung plans to further expand the Vị brand with new restaurants in Hue and along major rivers like the Saigon and Perfume Rivers. He is also preparing to launch an art cruise on the Saigon River, where guests can enjoy fine dining while experiencing unique Vietnamese artworks. Through “Spices des Arts,” the dining experience becomes a celebration of Vietnam’s rich cultural history, with each dish crafted to convey artistry and respect for heritage.
For him, success lies not only in creating delicious dishes but also in contributing to environmental protection and preserving cultural values. “Sustainability is the future of cuisine, and I believe we will continue to create sustainable values for Vietnamese and global cuisine,” he emphasized.
Conclusion
Dang Trung Dung is not only a successful entrepreneur in the culinary field but also a pioneering leader in combining cuisine with heritage and sustainable development. Under his leadership, the Vị brand has become a symbol of sophistication, creativity, and green innovation, contributing to elevating Vietnamese cuisine on the world stage while laying the foundation for a future of unique, artistic, and sustainable dining.
