Vietnam’s Alma Resort welcomes executive chef Alan Rion

Alan Rion, a seasoned chef with three decades’ experience working for some of the world’s leading restaurants and hotels in Asia, Europe, Australia, the Middle East, United States and Canada has been named Alma Resort’s executive chef.

French national Rion has joined the 30-hectare resort overlooking Long Beach on Vietnam’s scenic Cam Ranh peninsula to oversee its rich culinary landscape, comprising 14 dining venues. Five restaurants, three bars and a food court with an array of local and international cuisine are among the venues under Rion’s stewardship.

Alan Rion.

Before joining Alma, Rion was the executive chef at Caravelle Hotel Saigon and In Gran Meliá Jakarta. He has also worked at Hilton Doha The Pearl, Shangri-La Boracay, Sofitel Philippine Plaza, St Regis Kuala Lumpur, Sofitel Dubai The Palm, Sheraton Hangzhou Wetland Park Resort, and Le Royal Meridien Abu Dhabi.

Rion began his career in 1995 as an apprentice under renowned French chef Paul Bocuse. He also worked with three Michelin-starred chef Bernard Loiseau and prestigious Alain Ducasse in Paris.

Alma Garden.

“With his profound skills, complemented by exemplary leadership overseeing diverse kitchen teams, Alain is set to lift our excellent culinary standards even higher,” said Alma’s managing director Herbert Laubichler-Pichler.

“He has already hit the ground running, introducing an exquisite new range of cakes and desserts at Alma Food Court’s French Bakery and an exciting new menu at the recently reopened Asian fusion restaurant Asiana.”

Rion said he would work with his team to position Alma as Vietnam’s leading culinary hub, priding its dining venues on their traditional cooking styles “akin to the old days with a focus on fresh, seasonal ingredients and devoid of artificial chemicals”.

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