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Van Nam Do

Van Nam Do


Soc Trang, Vietnam


I graduated with the Academic Award of Commercial Cookery and Professional Asian Cookery in South Australia. 

I first began as a Commis Chef in 1993 at Ramada Grand Hotel, Adelaide, before becoming Head Chef and running Noodle Bar in 1995 at Hyatt Regency, Coolum. 

I helped brand successful restaurant, Café De Orient in 2003 in Palmwoods, where I worked for 14 years before opening my own restaurant, Namory Eatery. 
Have you always wanted to be a Chef?

When I am in a kitchen, I feel like I’m at home. I take pride when someone just simply enjoys the meal to the last drop.

How would you define your style? 

Discipline, serving up to standard with innovation. 

Your greatest culinary inspirations/influences:

I inherited a passion for cooking from my Mother, who is a restaurateur for life in Vietnam.

An ingredient you can’t live without? 

Vegetables and herbs.

Signature dish: 

Namory’s sauce (goes with the charred calamari). Penang roasted duck with lychee and Balinese curry. 

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