H
UYNH
HAISON
Portfolio
Head chef
Head chef
I was born in Vietnam, but it wasn't until I moved to Finland eleven years ago that I found what I wanted to do with my life. I fell into a professional kitchen, got hooked on the chaos, the pressure, and the endless pursuit of doing things better. Since then I've worked my way from the bottom to leading kitchens, earning the chance to cook in some of Finland's best restaurants.
I don't believe in cooking because "that's how it's always been done." I question everything, chase technique, obsess over the small details, and break the rules when it makes the food better. My style is shaped by two worlds — Vietnam gave me my roots, Finland sharpened my discipline — and I'm still nowhere near finished learning.
Head Chef
The philosophy behind my cooking is deeply influenced by New Nordic cuisine — the belief that great food begins with seasonality, local produce, and a genuine respect for every ingredient. That philosophy became part of who I am during my years cooking in Finland, and it continues to shape the way I think long before I start creating a dish.
From that foundation, I blend French precision, Japanese craftsmanship, and my Vietnamese heritage to create food that feels modern, honest, and unmistakably my own. I don't cook to preserve tradition or chase trends. I cook to challenge expectations, stay curious, and tell new stories through familiar flavors.
I've worked across a wide range of kitchens — from French bistros and Southeast Asian vegan concepts to large-scale catering serving over 1,000 guests a day, and intimate 16-seat Michelin-starred restaurants. Along the way, I've led teams, managed diverse projects, and learned that no two kitchens solve problems the same way.
That variety has shaped me into an adaptable chef. Whether it's building systems for high-volume service or obsessing over the smallest detail in a tasting menu, I enjoy figuring things out, challenging the obvious solution, and finding a better way forward.
A 100-seat French bistro where I built my culinary foundation. I started as a part-time chef and worked my way up to become Head Chef, learning the fundamentals of running a kitchen, leading a team, and keeping the show moving when things get busy.
A Southeast Asian vegetarian concept where food, art, performances, drag shows, and live music came together under one roof. Lulu's brought a different kind of energy to Helsinki's F&B scene, and it was here that I started moving beyond simply cooking for others, beginning to shape my own style, ideas, and approach to cuisine.
A cozy 25-seat wine bar built around modern French and Japanese-influenced cuisine, small plates, big flavors, and great wine. LKK was voted among Helsinki's best restaurants for three consecutive years by both guests and industry professionals. Here, I learned how to run a tight two-person kitchen without compromising on quality, proving that a small team can still produce food capable of standing alongside the best in the city.
During my holidays from 2024–2026, I spent my time back in Vietnam doing pop-ups and testing my cooking with the Vietnamese market. These projects became a way to reconnect with home, experiment freely, and see how my ideas translated in a completely different environment. More than just pop-ups, they became the foundation for my decision to return to Vietnam permanently after almost 11 years in Finland.
Being a self-taught chef, I've always believed there is more to learn from the people around me. Additional roles during my time off included catering, bistros, and Michelin-starred establishments, broadening my perspectives and problem-solving approaches.
This section highlights all of my previous pop-ups and dishes that represent my cuisine.
Blending local ingredients, Vietnamese flavors and an international approach.
After eleven years abroad, the next step is bringing everything I've learned back home. My goal isn't simply to recreate what I experienced in Europe, but to build on it, combining those lessons with Vietnam's incredible ingredients, culture, and creativity to contribute something fresh to the country's evolving F&B scene.
I want to create food, ideas, and teams that challenge expectations, inspire curiosity, and help push Vietnamese dining one step forward.
Thank you for viewing this portfolio! If you'd like to work together, get in touch below.
