Quang Dung

The Climb

University of Exeter gave Quang Dung an academic base before work moved him into banking at Vietcom Bank, where structure, detail, and accountability were part of the job. He then entered the kitchen as a commis chef at JW Marriott, a step that shifted the work from office tempo to the day-to-day demands of service and prep. The sequence is unusual, but it gives his cooking range: the discipline of finance, the entry-level realities of kitchen work, and the experience needed to build a restaurant on his own terms. Today, the work sits with Chapter in Hanoi, where Quang Dung is chef and founder. Since 2021, he has also been chef and owner of Chapter Dining and Grill, where the meal is built around sequence, narrative, and the practical use of ingredients. Storytelling and sustainable dining are treated as methods, not branding.

Today

Chapter Dining and Grill in Hanoi uses the table as a place to structure context around the food. Quang Dung, as chef and founder of Chapter and chef and owner of Chapter Dining and Grill since 2021, builds the menu around storytelling and sustainable dining, keeping both ideas tied to the daily work of the kitchen. A small postcard arrives with each dish to explain what is on the plate. As Quang Dung puts it: “With every dish served, we present a small postcard [to guests] to tell the story behind it. These postcards collectively form a chapter. Each chapter, combined with the seasons, builds a story.” The format is straightforward, but it gives the dining room a clear structure: one course leads to the next, and the season sits inside the sequence. On sustainability, the emphasis is operational. Quang Dung says: “Optimizing ingredients is not just about sustainability or planet-saving. It also saves costs. And I think that's the more interesting quality of sustainability for restaurants.” That approach makes ingredient use part of the business of running a kitchen, not a separate moral layer.

Signature

Quang's signature dishes include Sunshine. The name fits the wider framework at Chapter: a dish meant to carry a point of view, with clarity in the way it is presented.

In Their Words “With every dish served, we present a small postcard [to guests] to tell the story behind it. These postcards collectively form a chapter. Each chapter, combined with the seasons, builds a story.” “Optimizing ingredients is not just about sustainability or planet-saving. It also saves costs. And I think that's the more interesting quality of sustainability for restaurants.”

Recognition

Quang's honors include MICHELIN Guide Hanoi, selected restaurant (2023).