Executive Chef Heath Gordon has joined Four Seasons Resort The Nam Hai to mark a fresh chapter in the flagship resort’s culinary journey. The appointment brings on board a chef with over two decades of experience spanning Australia, the Middle East and Southeast Asia. Chef Heath takes charge of the Resort’s entire dining portfolio, blending global influences with the vibrancy of Central Vietnam.
“We’re delighted to welcome Chef Heath to the team,” says GM Marcel Oostenbrink. “His commitment to sustainable sourcing and storytelling aligns beautifully with our focus on authentic, culturally rooted experiences, making him an ideal guide for the Resort’s evolving culinary offerings.”
Born in Melbourne, Chef Heath began his career along the sun-drenched Gold Coast of Australia, where he acquired his culinary education and gained early experience across coastal kitchens. He then made the move to luxury hospitality, honing his skills at a five-star resort on Hamilton Island before joining a modern Australian restaurant in South Wales. This formative period, which included several collaborations with acclaimed chefs, solidified his passion for gastronomy.
Four Seasons Resort The Nam Hai dining alfresco
Picking up momentum, his career took him next to the Middle East, where he launched a high-end grill house in Dubai and oversaw large-scale banqueting operations for the preopening of a luxury hotel in Abu Dhabi. In 2017, he arrived in Ho Chi Minh, stepping into his first role as Executive Chef at a reputed hotel – a rewarding tenure during which he established a prominent annual food and wine festival that attracted talent from the world over. After his departure from the property, a deep affection for Vietnam inspired him to stay on and consult locally, most notably advising on a restaurant that swiftly garnered Michelin and Tatler Best distinctions.
Now, as Executive Chef at Four Seasons Resort The Nam Hai, Chef Heath supports a team of exceptional chefs in bringing their distinctive visions to life – with a renewed emphasis on fresh, local flavours. “Hoi An is a treasure trove for all who love to cook and eat. The produce in this region is as abundant, diverse and fresh as it gets,” he says.
Nam Hai beach bar: Sol & Sao Bar
Restaurants under his leadership include Café Nam Hai, serving wholesome fare in the day and opulent Indian specialities by night; Lá Sen, which fuses Vietnamese fare with French influences; and NAYUU, showcasing seasonally inspired omakase journeys. He also oversees in-villa dining as well as The Nam Hai Cooking Academy, an interactive kitchen where guests can explore Vietnamese cuisine through hands-on classes.
With a deep respect for Vietnam’s culinary heritage, Chef Health is also delving into recipes from nearby Hue, where a former king once tasked the royal kitchen with inventing a new dish each day: “That sort of repertoire is an endless source of inspiration for our team, whether we’re crafting a Vietnamese classic or adding a unique twist to global cuisines.”
Ultimately for Chef Heath, food is about joy and discovery. “As a chef, my purpose is connection – drawing a delicious memory from the past or creating one for the future. The act of providing happiness through a plate is my greatest reward,” he explains.
Combining globally honed credentials with a genuine passion for Vietnamese culinary traditions, Executive Chef Heath Gordon is poised to usher in a new season of destination dining at Four Seasons Resort The Nam Hai.
