Azizskandar Awang – Cluster Executive Chef Gran Melia Nha Trang
In this interview, Azizskandar Awang, cluster executive chef at Gran Melia Nha Trang, shares his growth in the industry and some insight into being a chef as a profession.
What do you do?
I am Cluster Executive Chef at Gran Melia Nha Trang and oversee the kitchen operations of all five F&B venues at the resort: Hispania Nha Trang, the acclaimed Spanish restaurant; Shibui, our elegant Japanese restaurant; Natura, the vibrant all-day dining destination; Sal, the casual poolside venue, and Theia, the stylish lounge.
How did you get into the industry?
My career started as a banquet waiter at the Renaissance Hotel in Putrajaya, Malaysia, and every time I stepped into the kitchen to collect the dishes, I was amazed by the atmosphere. The seamless collaboration between each section, the time and energy invested in each dish, and the commands of the head chef controlling the pass- I knew this was what I wanted to do.
So, I enrolled in culinary school and completed a six-month training program in fine dining, banquets, Japanese cuisine, and all-day dining at Renaissance Kuala Lumpur, one of the city’s biggest hotels.
To this day, I still love the buzz of the kitchen!
What food memory from your childhood or travels stands out?
Of course, I remember my mom’s home cooking. But I have also enjoyed some amazing culinary experiences on my travels around the world, from grilled seafood in Portugal, to tapas in Spain, cheese in France, tacos and ceviche in Mexico, cacio e pepe in Rome, pizzas in Napoli, and authentic street food in Kuala Lumpur and Xi’an, China.
What’s the best/ worst part of your job?
The best part is cooking, which is a stress release for me. When I cook, I become so happy. Exploring new flavours and experiencing the taste and smell of the cooking process truly captivates me. The only downside is how time-consuming it is. As chefs, we often miss holiday celebrations because we are busy catering for others.
What’s one of your favourite food and beverage pairings?
Linguine alle vongole paired with San Pellegrino sparkling water.
What’s one of the wildest things you’ve seen behind the scenes?
We had a wedding function for 200 guests, but suddenly, 400 guests arrived. Luckily, we had enough resources on hand that day to accommodate an additional 200 guests within two hours. It was chaotic and stressful, but looking back, it was fun.
The perfect day off would be…
Spending the day with my wife and my three-year-old daughter.
A day in the life of Azizskandar Awang is…
It is demanding, dynamic, and rewarding. I start with team briefings and kitchen rounds, checking the breakfast buffet to ensure quality. I balance hands-on cooking with menu planning and mentoring my chefs. The day ends with overseeing the dinner service and delivering exceptional culinary experiences.
What does Azizskandar Awang do for fun?
I enjoy travelling for food, experiencing new cultures and going for night runs.
What would you like guests to know about Gran Melia Nha Trang?
At Gran Melia Nha Trang, we pride ourselves on offering a luxurious and culturally rich experience. Our resort blends Spanish heritage with Vietnamese charm, creating unique and unforgettable experiences. Guests can indulge in our world-class cuisine, relax in our stunning beachfront setting, and enjoy exceptional service tailored to their needs.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
Since starting in the industry, I’ve grown significantly, evolving from a banquet server to a Cluster Executive Chef. I’ve learned the importance of teamwork, precision, and innovation in creating exceptional culinary experiences. One common misconception is that being a chef is purely about cooking; in reality, it involves creativity, management, and constant learning to stay ahead in the culinary world.
What do you want people to know about being an executive chef as a profession?
It’s both challenging and rewarding. It requires a deep passion for food, strong leadership skills, and the ability to manage multiple kitchens and teams simultaneously. It’s not just about cooking but also about inspiring and mentoring young chefs, ensuring the highest standards, and continuously innovating to provide guests with memorable dining experiences.
What’s your view on the food & beverage scene in Gran Melia Nha Trang?
At Gran Melia Nha Trang, our gastronomy is vibrant and ever-evolving. It reflects the rich culinary traditions of Vietnam and the sophisticated tastes of our international guests. We are committed to providing an exceptional dining experience through innovative menus, fresh local ingredients, and world-class service.
As Nha Trang continues to grow, we look forward to contributing to its reputation as a premier culinary destination. For example, Hispania Nha Trang, our Spanish restaurant, has already become one of Vietnam’s most sought-after places to dine. As the first restaurant in Southeast Asia from Chef Marcos Morán, who already has Michelin-starred restaurants in Europe, this represents the pinnacle of Spanish gastronomy in the region.
We look forward to seeing more luxury establishments enhancing the city’s appeal in future.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
At Gran Melia Nha Trang, we are fully committed to sustainability and social responsibility. We source local and seasonal ingredients to support local farmers and reduce our carbon footprint. We strive to minimise food waste through careful planning and innovative use of ingredients, and we reduce plastic waste throughout the resort.
Looking ahead, we aim to implement more sustainable practices such as composting and collaborating with local communities to promote sustainable tourism.
What can guests look forward to in the upcoming months?
Guests can look forward to a variety of exciting culinary events and new menus at Gran Melia Nha Trang. We will stage a monthly wine dinner at Hispania Nha Trang and a four-hands collaboration dinner at Shibui. We will also launch a new omakase concept and à la carte dishes at Shibui, as well as a new à la carte offering at Natura.
I look forward to welcoming all guests to dine at Gran Melia Nha Trang, whether it’s a family meal, a couple’s dinner, a special event or any other culinary occasion.
Read more interviews with people in the hospitality industry here, like this one with Azizskandar Awang, and stay updated with the latest gourmet travel recommendations via The Yum List on Instagram here and The Yum List on Facebook here.