News Editor

Laguna Lang Co chef news: One of Vietnam’s leading integrated resorts has announced the appointment of Renato Rizzi as its new culinary director.

As the property, which is located on one of Vietnam’s most breathtaking stretches of coastline, enters a phase of culinary evolution, Rizzi’s commitment to unique flavours and sustainable sourcing promises to elevate the dining experience across the property’s F&B venues.

The Italian has a glittering resume with an emphasis on luxury hospitality. He has served as Executive Chef at prestigious Four Seasons properties in Baku, Koh Samui, and Tianjin, managing diverse dining concepts, from Italian to Asian cuisine. His career also includes key roles at renowned restaurants in the UK, USA, Malaysia, and the Philippines.

With his passion for local ingredients and culinary innovation Rizzi brings a fresh perspective to the dining offerings at Laguna Lang Co, which encompasses award-winning resorts Angsana Lang Co and Banyan Tree Lang Co as well as Laguna Golf Lang Co, a Sir Nick Faldo Signature design.

There are a total of ten dining and lounge outlets across the integrated property. These include the beachfront Azura, where Mediterranean cuisine and fresh seafood can be savoured to the soundtrack of gently lapping waves; The Water Court, a place to sample authentic Vietnamese cuisine; and Saffron, Banyan Tree’s signature Thai restaurant, at Lang Co, is perched on a hilltop with stunning sea views.

Rizzi’s arrival coincides with the completion of significant upgrades to Azura and Moomba, another beachfront dining option. These enhancements, coupled with Rizzi’s culinary vision, are set to solidify the resort’s reputation as a leading gastronomic destination in Vietnam.

“Vietnam is a country full of potential and beauty, and I am excited to explore its rich culinary heritage,” said Rizzi. “My goal is to create memorable dining experiences by incorporating local ingredients, supporting the community, and ensuring that every dish gives diners a special experience.”

Rizzi’s approach to sustainability is integral to his culinary philosophy. By prioritizing locally sourced produce, including fruits, vegetables, and seafood, he aims to reduce the resort’s carbon footprint while celebrating the region’s natural bounty.

“Sustainability is no longer an option but a necessity,” Rizzi emphasized. “By using local products, we not only create fresher, more authentic dishes but also contribute to the future well-being of our environment and community.”

Under Rizzi’s leadership, the dining experience at Laguna Lang Co will be characterized by a commitment to quality, passion, and innovation. Whether dining at the newly revamped Azura, with its expanded, air-conditioned space and Italian-Mediterranean menu, or enjoying a casual meal at Moomba, guests can expect a culinary journey that resonates with the spirit of Vietnam.

“We aim to make every meal at Laguna Lăng Cô a memorable event,” Rizzi explained. “From the ambience to the storytelling behind each dish, we want our guests to feel a connection to the food and the culture it represents. Special events like themed dinners, cooking classes, and chef’s table experiences will further enhance this connection, turning a good meal into a great memory.”

Beyond the plate, Rizzi is also dedicated to developing the next generation of culinary talent. He plans to mentor and train his team, fostering a culture of excellence and innovation across all dining outlets at Laguna Lăng Cô. “It’s crucial to focus on those eager to learn and grow,” the chef noted. “By sharing knowledge and experience, we prepare our team to meet the challenges of tomorrow.”