Services & Amenities

Cooking Academy

Choose from single-day to week-long courses and discover the nuances of Vietnamese cuisine, which embodies healthy, seasonal cooking with its intricately balanced flavours and textures.

Hours

The Nam Hai Cooking Academy
Every day 8:00 am – 12:30 pm
The Junior Academy
Every day 3:00 pm – 4:00 pm

Discover Vietnam’s Palate

  • The Culinary Secrets of Vietnamese Cuisine

    The Nam Hai Cooking Academy showcases centuries of rich culinary history led by Chef Hien Huynh’s expert knowledge of traditional flavours and time-honoured techniques.

  • Chef, woman in hat with basket pick herbs, greens from garden
    Homegrown produce

    Tour our herb and vegetable gardens, which grow more than 43 seasonal varieties for the academy.

  • Couple wearing traditional farmer hats plant rice seedlings in water, grass
    Daily excursions

    Every Cooking Academy day begins with an immersive trip – to the Tra Que vegetable village, the Phuoc Hai fishing village or nearby paddies.

  • Smiling Chef Tran Van Sen holds greens, shows them to man in apron
    Work with a master

    Chef Huynh Van Hien customizes day- and week-long programs to immerse everyone in the culture behind Vietnamese cuisine.

  • Chef watches as children wearing tall chef hats make spring rolls at counter
    Junior Academy

    Even the little ones can try out their culinary ambitions with an hour-long course.

Meet the Team

A portrait of chef Huynh Van Hien from Four Seasons The Nam Hai, Hoi An, Vietnam

Huynh Van Hien

Chef

Chef Hien is a passionate custodian of Vietnamese cuisine who has been making life better with flavour since the age of 16. Growing up in a village outside Danang as the son of a fisherman and a seafood market vendor, he was gutting and preparing fish from a young age. Chef Hien is completely immersed in his craft and likes nothing more than seeing others enjoy his food and inspiring them to create their own edible masterpieces.

“Vietnamese cuisine is yin and yang. It’s all about balancing – spicy ginger with sweet duck or strong lemon or white basil in soups but milder sweet or red basil in salads.”

Events

  • Tuesdays, 6:30 pm – 9:30 pm

    SSAM at The Nam Hai Cooking Academy

    Smoky grilled meats and vibrant vegetables vie for attention next to pickled radish with an array of chef's favourite side dishes, all enhanced by taste-tingling dipping ssamjang. Choose from beef, pork and chicken alongside sizzling seafood.

We can arrange virtually anything. 84 235 395 9879 Contact
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