Head of the kitchen is Executive Chef Cao Lam Gia, who after eight years at international hotels in the city joined The Deck pre-opening and now leads a professional team of 16 in the kitchen.

He works closely with our Group Executive Chef Adrian Scott is a young, accomplished executive chef who honed his skills in the UK and France before moving to Vietnam.

Together they have created a sublime and contemporary pan-Asian fusion cuisine, using the best produce, both local and imported. Seafood is flown in from Phu Quoc Island, vegetables come from Dalat, and meat from Australia and the U.S. - the menu is kept simple focusing on single ingredients of the finest quality.