InterContinental Asiana Saigon is pleased to announce the appointment of Mr. Eric Fettke as Executive Chef. In his new role, Eric will oversee entire kitchen operation of three restaurants and banqueting of InterContinental Asiana Saigon – Asia’s Leading City Hotel and Vietnam’s Leading Conference Hotel by World Travel Awards 2014.
Eric comes to Ho Chi Minh City with over twenty years of experience playing a role as the Executive Chef of InterContinental Hotels Group’s high-profile properties around the world including: InterContinental Aqaba Resort, on Red Sea, Jordan, InterContinental Hanoi Westlake and InterContinental Hanoi Landmark 72, InterContinental Warszawa, Poland, and InterContinental Johannesburg , South Africa. After many years working in Hanoi, Chef Eric has also gained a remarkable understanding of Asian cuisine which will help him deliver a comprehensive culinary experience to local and visiting guests.
With an accomplished culinary background that includes positions at some of the most celebrated dining destinations, Eric is known for blending exquisite technique with modern cooking methods and artistic plating, creativity and innovation. He will bring deft artistry and a solid understanding of Vietnamese and Asian taste to his new role.
“We are thrilled to welcome Executive Chef Eric Fettke to InterContinental Asiana Saigon”, said Mr. James Young, Area General Manager of Indochina, IHG and General Manager of InterContinental Asiana Saigon: “Eric is an extraordinary culinary talent and a strong team leader who has invested many years working in Vietnam and internationally. We believe that Chef Eric will definitely bring new dining experiences to all food connoisseurs in town.”
“I am excited to serve as Executive Chef of InterContinental Asiana Saigon – a flagship property of InterContinental Hotels Group in the region”, said Eric: “I have always wanted to be the Chef of a large operation, where there is somewhere to try out every idea that comes to mind. My focus is on new and modern stylish food with emphasis on creativity and innovation, food that can both excite the chefs as well as our existing diners that we have and those we are trying to attract.”