As Cam Ranh gains recognition as an emerging food tourism destination, newly appointed Executive Chef Andy Pham Xuan Cuong introduces a refreshed fine dining concept at Blu Lobster while the upcoming World Flavor Festival will take guests on a global culinary journey from March to May.
Located on Vietnam’s pristine south-central coast, Cam Ranh is quickly becoming one of the country’s most exciting culinary destinations. With crystal-clear seas rich in seafood — including the renowned Cam Ranh lobster — as well as nearby forests, farms, and orchards producing fresh fruits, herbs, and spices, the region is attracting an increasing number of travelers seeking authentic Vietnamese cuisine.
Set amid lush gardens overlooking the ocean at Bai Dai Beach, Radisson Blu Resort, Cam Ranh is playing an important role in placing Cam Ranh on the global food tourism map. The award-winning resort already offers guests a diverse dining experience with six restaurants and bars serving international cuisine.
Now, the resort is taking its culinary offerings to the next level with the appointment of a new Executive Chef, the reimagining of its signature seafront restaurant Blu Lobster, and the launch of a vibrant culinary festival celebrating global flavors.
With more than 30 years of culinary experience, Chef Andy Pham Xuan Cuong brings deep expertise and a strong passion for Vietnamese ingredients and culinary traditions. His philosophy centers on respecting the authenticity of local produce while enhancing it through modern techniques and creative presentation.
Under his leadership, Blu Lobster has been transformed into more than just a fine dining venue. The restaurant now embodies the concept of “Dining with a Story,” where each dish reflects the cultural identity and coastal heritage of Cam Ranh.
Sustainability also plays a key role in Chef Andy’s approach. He works closely with local farms and fishing communities to source the highest quality ingredients while supporting the surrounding community.
Seafood remains the centerpiece of the menu, featuring premium ingredients such as Cam Ranh lobster, hand-selected scallops, and Mun Islet black grouper. These ingredients are infused with traditional Vietnamese flavors, enhanced with international influences, and refined using contemporary cooking techniques. Organic vegetables from Da Lat add freshness and depth, creating a culinary narrative where local character meets global sophistication.
One of the signature dishes, Grilled Lobster with Lemongrass Béarnaise Fish Sauce, showcases the natural sweetness of the lobster through simple yet precise cooking, complemented by a sauce that harmoniously blends Eastern and Western flavors.
“My approach to cuisine combines tradition and innovation,” said Chef Andy, Executive Chef of Radisson Blu Resort, Cam Ranh. “I respect the purity of ingredients while embracing creativity. When the produce is as fresh as it is in Cam Ranh, simplicity becomes the best technique. At Blu Lobster, we aim to create dining experiences that are personal, memorable, and reflective of our identity. The soul of the cuisine remains Vietnamese, while the techniques and presentation add curiosity and excitement. I hope every guest leaves with not only a delicious memory, but also a story to tell.”
Chef Andy’s vision extends beyond the restaurant menu. From March to May, the resort will host the World Flavor Festival — an immersive celebration of global gastronomy featuring the cuisines of Vietnam, Korea, Russia, and a curated selection of international flavors.
The festival will begin with Vietnamese Cuisine Week from March 24 to 28, showcasing refined interpretations of regional dishes alongside cooking classes, culinary workshops, live folk music performances, a street food fair, and outdoor activities on the beachfront lawn.
On April 3, Dessert Day will celebrate the fresh summer fruits of Cam Ranh through creative workshops, family activities, and a photo contest.
From April 6 to 11, Russian Cuisine Week will introduce guests to the gastronomic traditions of Russia. Highlights include special breakfast menus, themed lunches, afternoon teas, and an exclusive set dinner at Blu Lobster created in collaboration with Chef Yaroslav Nedumov from Radisson Collection Paradise Resort & Spa, Sochi.
International Cuisine Week, taking place from April 28 to May 2, will showcase globally inspired dishes prepared by Chef Andy and his team, reflecting the diverse culinary heritage of Radisson Blu.
Finally, Korean Cuisine Week from May 12 to 16 will present a vibrant selection of Korean gastronomy, including signature dishes, popular street food favorites, and traditional sweets. Guests can also enjoy cultural activities such as Korean mask painting, offering an interactive experience that connects food with artistic heritage.
“Food tourism is becoming one of the key reasons international travelers are visiting Vietnam, and Cam Ranh is at the forefront of this trend,” said Shaun Wheeler, General Manager of Radisson Blu Resort, Cam Ranh. “With Chef Andy’s expertise and the World Flavor Festival, we aim to showcase how our region’s local ingredients can be transformed into exceptional dishes from around the world. We look forward to welcoming couples, families, and friends to experience unforgettable dining moments with us.”
For more information, please visit:
Website: radissonhotels.com
Facebook: www.facebook.com/RadissonBluResortCamRanh
Instagram: www.instagram.com/radissonblu_resortcamranh
