Introducing Chef Jean-Jacques Vu
Bringing Mediterranean Italian Cuisine to Bangkok's Culinary Scene at La Scala, The Sukhothai Bangkok

La Scala, the esteemed restaurant at The Sukhothai Bangkok, is thrilled to welcome Chef Jean-Jacques Vu, a culinary virtuoso previously from Marso & Co. in Paris, to its team. Renowned for his expertise in Mediterranean Italian cuisine, Chef Vu is set to tantalize the taste buds of Bangkok's discerning diners with his innovative culinary creations.

Born and raised in France, Chef Jean-Jacques Vu's culinary journey began in a family steeped in gastronomic tradition. With over six years of experience as a distinguished French Chef, he refined his craft under culinary luminaries. Influenced by his family's prestigious culinary heritage, notably his father's role as the private chef for Vietnamese President Le Duc Anh, Chef Vu's formative years were enriched by immersive experiences in embassy receptions and gala dinners, prompting his culinary aspirations and initial internship within the ministries of the French Republic.

"I am thrilled to embark on this exciting culinary journey at La Scala," says Chef Jean-Jacques Vu. "My culinary philosophy is deeply rooted in tradition yet infused with innovation, and I am eager to share my passion for Mediterranean Italian cuisine with the vibrant dining scene of Bangkok."

At La Scala, Chef Jean-Jacques Vu invites diners on a culinary voyage through the sun-kissed shores of the Mediterranean, with a menu that celebrates the vibrant flavors and exquisite ingredients of Italian cuisine. From tantalizing appetizers to sumptuous main courses and decadent desserts, each dish is meticulously crafted to deliver an unforgettable dining experience.

Highlights from Chef Vu's menu include:

Appetizers:

Mozza di Buffala with Colored Tomato Pesto alla Genovese and Strawberry Crispy Parmesan

Crispy Octopus with Fennel, Orange, and Passion Fruit Vinaigrette

Main Courses:

Braised Beef Cheek with Spinach Butter, Tomato Petal, and Fregola Sarda

Pan-Seared Lemon Prawn with Black Venere Rice, Spring Onion, Hazelnut, and Bisque Sauce

Desserts:

Creamy Ricotta with Basil Ice Cream, Granola, and Strawberry

Chocolate Ganache with Fromage Blanc Ice Cream and Crumble Meringue