Heath Gordon

At Four Seasons Resort The Nam Hai in Hoi An, Vietnam, the Executive Chef post sits at the center of the kitchen’s daily work, and Heath Gordon has held that role since 2025. The job is defined less by ceremony than by control of service, timing, and consistency, with the top post carrying responsibility for what leaves the pass and how the kitchen moves as a unit. The clarity of Gordon’s record is part of the story here: one named role, one year, one location, and a direct remit.

That kind of profile leaves the focus on the work itself. In a resort setting, the Executive Chef is responsible for keeping the operation aligned, from menu decisions to the pace of service, and Gordon’s appointment in 2025 places him in that exact lane.

Since 2025, the kitchen at Four Seasons Resort The Nam Hai has been under Heath Gordon’s direction as Executive Chef. That title carries the practical burden of oversight, setting standards, maintaining rhythm, and making sure the operation holds together through the day’s pressure. At a property in Hoi An, Vietnam, the role is not administrative in any narrow sense; it is the point where coordination and consistency become visible on the plate.

What shows is a current holding pattern with weight: Executive Chef, the top post, and the person answerable for the kitchen’s output. Gordon’s position at Four Seasons Resort The Nam Hai is defined by that responsibility, and by the discipline required to keep a complex culinary house cohesive.