Sam AISBETT
In 2015, Chef Aisbett took a bold step, opening his own restaurant, Whitegrass, in Singapore. Whitegrass quickly gained acclaim for its unique blend of Australian and Asian flavours, earning a Michelin star within its first year of operation. Now, he is bringing his talents to Ho Chi Minh City, transforming the fine dining experience at Akuna Restaurant. Chef Aisbett's ability to create dishes that are both visually stunning and deeply flavourful has solidified his reputation as one of the leading chefs in the culinary world.
Throughout his career, Chef Aisbett has remained committed to pushing the boundaries of traditional cuisine. His dishes are celebrated for their meticulous presentation, innovative use of ingredients, and the seamless fusion of different culinary traditions. Chef Aisbett's dedication to sustainability and locally sourced produce is evident in his menu, which often features lesser-known ingredients prepared with exquisite care.
Beyond his technical prowess, Chef Aisbett is known for his ability to tell a story through his food. Each dish reflects his journey, experiences, and the diverse influences that have shaped his culinary perspective. His passion for continuous learning and experimentation ensures that his cuisine remains dynamic and ever-evolving.
Chef Sam Aisbett's career is a testament to his relentless pursuit of culinary excellence, making him a true luminary in the global gastronomic scene. His work continues to inspire and set new standards for fine dining, captivating the palates and imaginations of food enthusiasts worldwide.
Brayden Davies is an Australian in his mid 20’s who’s currently sous chef at The Angel at Hetton, a one star Michelin restaurant which is widely regarded at the UK’s original gastropub. Situated in Skipton, the gateway to the Yorkshire Dales.
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