Ivan Maniago

Technique is the constant in Ivan Maniago’s work: years in luxury hotels and fine dining restaurants in Italy, from 1996–2014, trained him in pace, restraint, and consistency. That long run through demanding kitchens shaped a practice built on precision, with each room adding another layer to his handling of flavor, structure, and service. The same discipline carried into Thailand, where he served as chef at a group of restaurants and had to adapt to a different culinary context without letting the standard slip.

Later, as Head Chef at Park Hyatt Saigon in Vietnam, Ivan Maniago moved into a role where execution and leadership had to stay aligned, and where the kitchen depended on steadiness under pressure. Today, Ivan Maniago is Executive Chef of Hôtel des Arts Saigon - MGallery and chef of Impronta d'Acqua. His record across Italy, Thailand, and Vietnam gives those roles their weight: a career made in exacting kitchens, with the habits of high-end hospitality carried forward into the present.

In these current roles, Ivan Maniago works from a vocabulary shaped by nearly two decades in elegant, high-pressure kitchens. As Executive Chef of Hôtel des Arts Saigon - MGallery and chef of Impronta d'Acqua, the emphasis remains on disciplined execution and detail, turning accumulated experience into a kitchen standard that is controlled, polished, and exact.

awards or recognitions are listed in this profile, but Ivan Maniago’s record reflects the kind of standing earned through long service in luxury hotels, fine dining restaurants, and leadership roles across multiple countries.