Philippe Derrien
About me
Philippe Derrien hails from a small town of Quimper in France and has great passion for cooking since the age of 14. He started his career in 1989 as Chef de Partie at the five-star Fairmont Hotel in Canada and became Executive Chef at the age of 25 at the Pacific Club Hong Kong.
In his over 30 years of culinary profession, Philippe has left his footprint as an culinary art expert at many prestigious hotels and resorts around the world including Sheraton Hong Kong, Hilton International, Intercontinental Bangkok, or Hyatt International.
Products
Food Inspiration
"Sans bons produits il n'y a pas de bonne cuisine"
Products
Food Inspiration
"Sans bons produits il n'y a pas de bonne cuisine"
Buffet & Display
My Recipes
Cooking Demonstration
My Motto is you are never too old to learn or to teach. Always be eager to learn or to teach other people.
Special Events
Escoffier Vietnam
Hanoi duck two ways... Duck leg confit compressed, pan roasted duck breast,
Dalat Brussels sprouts, pumpkin purée, tangerine and Vietnamese green pepper corn sauce
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Caviar de Duc and Sturgeon
For thousands of years, from the time of Alexander the Great to the Persian kings and later the Tsars, sturgeon eggs have always been an extremely rare and expensive delicacy only available for the kings. Today, it's still a high-value item number one on luxury restaurant menus, and one of the world's most luxurious culinary elites.
“We go through our careers and things happen to us. Those experiences make us who we are.”
Contact
Permanent Address
Philippe Derrien
4 Impasse Pierre Rogel
56600 Lanester
France
+84981865353
