Professional Chef & consultant
Brian Hoang
“Great vision without great people is irrelevant.” – Jim Collins, Good to Great
A Canadian Chef whose curiosity and passion for food led him to the top kitchens of Canada, United Kingdom, Australia, Hong Kong and currently United Arab Emirates.
My Experience
“Curiosity and passion for food led him to the top kitchens”
I believe that there are no shortcuts for success. With over 17 years of international culinary experience ranging from Michelin Starred, Hatted restaurants, restaurants featured in World’s 50 Best, I patiently honed my craft in operations from pre-opening, catering, delivery, private events, luxury hotels, resorts, hospitality groups, stand alone casual dining and fine dining.
OY Hospitality
Executive Chef
OY Hospitality introduces the new approach to the Hospitality business in the Middle East by combining the universal top notch brand strategy expertise with the experience of F&B operations in Dubai and Abu Dhabi.
2022-2024
EatX Hospitality
Head Chef
EATX aims to empower young talent, challenge the way we experience
food and inspire the future of culinary entrepreneurship.
We aspire to reshape the food culture wherever we go.
2022
Versante Hotel
Chef De Cuisine
Fashionable boutique hotel offering chic quarters, a rooftop pool & a gym, plus upmarket restaurants & bars.
2021-2022
Taiko Dubai
Sous Chef
A contemporary Asian cuisine & bar, the first international outpost of Taiko, the award-winning restaurant in Amsterdam, created by Chef Schilo van Coevorden.
2020-2021
Indochine Dubai
Sous Chef
‘A favorite with New Yorkers and world travelers since its opening in 1984, INDOCHINE is a timeless classic that combines stylish ambience, tropical décor and refined French-Vietnamese cuisine that is perfect for intimate dinners and large groups alike.’
2019-2020
Optimizing Restaurants of Every Kind, Every Size. Are You Next?
my Skills
- Chef consulting
- menu development
- restaurant pre openings
Menu development
- Innovative dishes
- Cost effective recipes
- Wide range of choices
- Dietary friendly
- Locality and sustainability
restaurant pre openings
- Effective team leadership
- High interpersonal skills
- Costing analysis
- Supplier relations
- Menu engineering
Chef Consulting
- Profit and loss management
- Team building engagement
- Menu concept strategy
- Kitchen design structuring
- Hands on, supportive & adaptable
2021-2022
Versante Hotel
Featured in Forbes as Vancouver’s New ‘It’ Hotel. As a Chef De Cuisine, I was responsible for the pre opening operation of the hotel restaurant outlets. There I was able to utilize my unique international experience to create an exciting and delicious menu the likes that Richmond has not seen before.
2019-2020
Indochine Dubai
At Indochine, I was responsible for the pre opening menu development. It was there I utilized my fine dining and ethnic background to elevate French-Vietnamese cuisine. This resulted in a multi-award winning food programme.
