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Our Story

The Surf & Turf began with a simple idea: to create a place where people feel at home by the sea — relaxed, well-fed, and genuinely looked after.

We imagined a restaurant that reflected everything we value: fresh, responsibly sourced ingredients, honest cooking done with care, and the kind of hospitality that feels personal — where every guest is welcomed like a friend, not just served like a customer.

Our mission is to deliver elevated yet approachable dining in a beachside setting that’s both stunning and down-to-earth. We bring together live seafood, premium grilled meats, and sincere service to create experiences that are memorable, not manufactured.

It's a place where quality meets comfort, and every detail — from the plating to the playlist — is handled with pride and intention.

We believe in doing things properly, in food that speaks for itself, in teams that grow together, and in keeping things clean, professional, and deeply guest-focused.

The Surf & Turf isn’t just about land and sea.
It’s about the connection between people, place, and plate.

Meet the Chefs

Crafted by Experts. United by Passion.

At The Surf & Turf, our kitchen is led by two chefs with distinct yet perfectly aligned culinary strengths — delivering a menu that’s bold, balanced, and rooted in excellence.

Sous Chef 

Lê Vương Nghĩa

With a refined background in European cuisine and fine dining, Chef Nghĩa brings an international perspective and modern technique to our Western grill program. Trained at Saigontourist Hospitality College and having risen through the ranks at LU BU Mediterranean Restaurant and the Michelin-selected OCTO Tapas Restobar in Ho Chi Minh City, Nghĩa blends creativity with discipline. His eye for detail and experience in open kitchen service help shape a polished, professional, and visually striking guest experience.

Executive Chef 

Nguyễn Văn Tiến

With over a decade of experience in some of Vietnam’s leading coastal resorts and seafood houses, Chef Tiến is a specialist in live seafood and traditional Vietnamese techniques. His career spans roles from Executive Sous Chef to Head Chef across brands like Pandanus Resort, and Aloha Beach Club, where he oversaw high-volume operations and premium seafood programs. Known for his calm leadership, precision, and deep respect for freshness and seasonality, Tiến brings authenticity, structure, and soul to every plate. 


Our Team Local Talent 

Genuine Hospitality. At The Surf & Turf, we believe great hospitality starts with great people. Our team is made up of passionate locals who take pride in delivering warm, attentive service the kind that makes every guest feel truly looked after. We’re building a culture of professionalism, respect, and growth where everyone is encouraged to learn, take ownership, and be part of something special. Whether you’re an experienced chef, a rising talent, or someone who simply loves working with people, we’re always looking for dedicated individuals who share our values. Join us and help raise the standard.