Meet La Thừa Ân, the Chef Behind The Temptation Da Nang

Chef La Thừa Ân is our founding chef here at The Temptation Đà Nẵng, where we've held Michelin Selected recognition for 2024, 2025, and 2026. Born in Huế and raised in France, he shaped his cooking around that multicultural upbringing, formal training at Escoffier, and childhood years spent around his family's Cantonese restaurant. Guests come to us to taste that story firsthand, from our Wagyu tenderloin to The Sweet Egg Nest of Han River.

Where Was Chef La Thừa Ân Born and Raised?

Chef La Thừa Ân was born in Huế and raised in France, a background that gave him direct exposure to both Vietnamese roots and French culinary tradition from an early age. This dual upbringing is the foundation of his cooking identity in our kitchen.

His family also ran a Cantonese restaurant, and it was there, during his childhood, that his interest in cooking first took shape. Growing up between three culinary worlds — Vietnamese, French, and Cantonese — is why our food reads through more than one cultural lens rather than following a single national tradition.

• Birthplace: Huế, Vietnam
• Upbringing: France
• Family background: Cantonese family restaurant
• Formative influence: Childhood exposure to Cantonese cuisine sparked his passion for cooking

Where Did Chef La Thừa Ân Train as a Chef?

Chef La Thừa Ân trained at Escoffier, and that training gave him the formal foundation he now applies to the tasting menus we serve at The Temptation.

He opened The Temptation in 2019, carrying that training directly into our five tasting menus, which range from 2,000,000đ to 4,900,000đ per person across 6 to 9 courses. If you'd like to see how his training translates into individual courses, our full menu lays out every tasting journey in detail.

What Cooking Style Defines Chef La Thừa Ân's Cuisine?

Chef La Thừa Ân's cuisine at The Temptation is built on French Fine Dining, shaped by his multicultural background. Rather than treating his Vietnamese and Cantonese roots as separate influences, he folds them into a French fine-dining framework — most visibly through the use of local Vietnamese ingredients such as fish sauce and vegetables within French-style compositions.

Element	Detail
Core discipline	French Fine Dining
Training foundation	Escoffier
Cultural influences	Vietnamese (Huế), French, Cantonese
Local ingredient use	Vietnamese fish sauce, vegetables
Menu rhythm	Fixed menus, not seasonally rotated

This is a deliberate choice: our tasting menus are not changed seasonally, which lets Chef La Thừa Ân refine a defined set of dishes rather than reinvent the menu throughout the year.

What Awards Has Chef La Thừa Ân Received?

Chef La Thừa Ân has led us to Michelin Selected recognition for 2024, 2025, and 2026, and in 2025 he personally won "Chef of the Year – People's Choice" at the Gourmet Vietnam Awards.

• Michelin Selected: 2024, 2025, 2026
• Gourmet Vietnam Awards 2025: Winner, Chef of the Year – People's Choice
• Gourmet Vietnam Awards Season 2 (2026): Nominee, Chef of the Year – Contemporary & Innovative
• Press coverage: Michelin Guide, Epicure Vietnam, Tripadvisor, Platter Magazine

We're proud that the Michelin Guide highlights us as an excellent choice for a celebratory meal, and notes that reservations are essential given how in demand we are.

Which Signature Dishes Showcase Chef La Thừa Ân's Style?

Chef La Thừa Ân's signature dishes translate his training and multicultural background into three standout courses on our menu:

1. Australian Shimo Wagyu Tenderloin MB 4/5 — served with creamy mashed potato, sautéed vegetables, grilled banana shallot, and a black truffle foie gras sauce.
2. Roasted Lamb Rack — paired with sweet potato ricotta tortellini sautéed with basil, crispy red hibiscus leaf tempura, and tarragon sauce.
3. The Sweet Egg Nest of Han River — our signature dessert, a spun-sugar egg-shaped shell holding multiple layered ingredients and presented in a bamboo cage; this is the dish the Michelin Guide singles out by name.

These three dishes appear consistently across our tasting menus and are the clearest entry point for guests who want to taste Chef La Thừa Ân's style in a single visit.

How Can Guests Experience Chef La Thừa Ân's Cooking?

Guests can experience Chef La Thừa Ân's cooking by booking a table with us at 125 Hồ Nghinh, Sơn Trà District, Đà Nẵng. We seat roughly 70–80 guests, and serve lunch from 11:00–14:00 (last order 13:30) and dinner from 18:00–22:00 (last order 21:30). We're open for lunch and dinner Tuesday through Sunday, and for dinner only on Monday.

Booking channel	How to use it
TableCheck	Reserve online directly through our booking platform
WhatsApp / Zalo / Phone	Message or call us at +84 817 952 552
Contact page	Send a request through our contact form

We keep things simple — no dress code and no private dining room — so the focus of every visit stays on the food itself, the direct result of Chef La Thừa Ân's training and personal story.

Frequently Asked Questions

Is Chef La Thừa Ân Vietnamese or French?

Chef La Thừa Ân is Vietnamese, born in Huế, and was raised in France — a dual background that shapes our French Fine Dining cooking style.

When did Chef La Thừa Ân open The Temptation?

Chef La Thừa Ân opened The Temptation Đà Nẵng in 2019, and we have held Michelin Selected status every year from 2024 through 2026.

Does The Temptation offer a vegetarian menu designed by Chef La Thừa Ân?

Yes. We price our Vegetarian Menu at 2,000,000đ per person across 6–9 courses, and we offer it as a standalone menu, separate from our other tasting menus.

What is Chef La Thừa Ân's most recognized dish?

The Sweet Egg Nest of Han River is Chef La Thừa Ân's most recognized dish, called out by name in the Michelin Guide's write-up of The Temptation.

Ready to taste Chef La Thừa Ân's cooking in person?

Reserve your table at The Temptation French Restaurant and experience the story behind every course.