Alain Pham is a French-trained chef and co-founder of Aiii House Saigon, whose culinary journey traces a meaningful arc between Saigon and Paris - blending personal heritage, classical training, and a deep commitment to cultural storytelling.

Born in Vietnam to a Vietnamese - French family with no professional ties to the kitchen, Alain found his earliest inspiration in his grandmother’s rustic meals - simple, intuitive dishes that sparked a lifelong dedication to gastronomy.

After formal training at Le Cordon Bleu Paris, Alain deepened his culinary perspective through meaningful encounters with leading figures of French gastronomy, from Alain Passard to several Meilleurs Ouvriers de France, including Eric Briffard, Jacques Maximin, and Fabrice Prochasson. These experiences shaped his understanding of seasonality, precision, and the expressive dimension of cuisine.

He later sharpened his skills in Michelin-starred kitchens across Europe - Arpège, Le Taillevent and OLO Helsinki — before earning a Master’s degree in Culinary Arts from École Ducasse Paris, further refining both his technical command and culinary voice.

Returning to Vietnam marked a turning point: a desire to reconnect with his cultural roots and elevate Vietnamese ingredients through contemporary expression. As co-founder and Head Chef of Aiii House Saigon, Alain now leads one of the city’s most distinctive culinary spaces, where artistry, precision and cultural memory converge.

For Alain, food is more than nourishment - it is narrative. His cuisine blends classical French training with Vietnamese heritage, reinterpreting tradition through an open and modern lens. Each dish carries a story - one rooted in identity, emotion and a deep respect for craft.