Ricardo Luján has been appointed Executive Chef at Azerai Can Tho
Azerai Can Tho has appointed a new executive chef, Ricardo Luján, as the resort continues to elevate its seasonal and healthy cuisine offerings in the Mekong Delta, one of Vietnam's most exciting culinary destinations.
Chef Ricardo, a Mexico native, brings a global perspective to the kitchen at Azerai, having worked around the world with extended stints in Bali, Yangon and Mexico City prior to arriving in southern Vietnam last year. He has received formal training in classic European cuisine, including French, Italian and Mediterranean, and credits his experience working alongside Japanese chef Fujimura San for awakening his curiosity in Asian cuisines.
The chef will seek to further Azerai Can Tho's development of special wellness dishes, along with regularly updated seasonal menus to spotlight the distinctive ingredients, including abundant fruits, that have helped put the Mekong Delta on the international culinary map. The new seasonal menus will be updated three to four times a year.
Since arriving in Can Tho last month, Chef Ricardo, who is also an accomplished sculptor, has spent time exploring the region's famous wet markets, and says he has discovered some "beautiful palm hearts, a variety of mangrove oysters, fresh bamboo shoots and live Delta seafood," along with other ingredients that he plans to use in the Azerai kitchen.
