Pierre Meneau, Michelin-starred private chef — Ho Chi Minh City Saigon
Le Guide Michelin
Michelin-Starred Chef · Le Marc, Shanghai & La Table du Connétable, Chantilly
Auberge du Jeu de Paume, Chantilly · Relais & Châteaux
Michelin-Starred Private Chef · Ho Chi Minh City

Pierre
Meneau

Fine dining in your home, Saigon.

Michelin StarMichelin-starred chef — Le Marc, Shanghai & La Table du Connétable, Chantilly. Son of Marc Meneau, 3 Michelin Starslegendary chef of L'Espérance, Burgundy. Top Chef France 2016. Private chef to the Chairman of Vingroup. Bringing starred French cuisine to your private table in Saigon.

Reserve Your Evening My Journey
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A culinary vision

A Burgundian culinary heritage, reinterpreted through the vibrant terroir of Vietnam.

Born into one of France's most iconic gastronomic families, Pierre brings the depth of classical French technique to Southeast Asia — pairing it with local seafood, herbs and seasonal produce to create something entirely his own.

01
Classical rigour
Trained in 3-star kitchens, every plate is built on decades of French technique — precise, intentional, uncompromising.
02
Local roots
Vietnam's markets, fishermen and farmers supply the finest produce. Pierre sources with the same obsession he brought to Burgundy.
03
Intimacy first
Each dinner is conceived as a single, unrepeatable event. No two evenings are the same — every guest deserves a unique experience.
3 Michelin Stars
Father · Marc Meneau
L'Espérance, Burgundy · 3 Michelin Stars
Le Guide Michelin
Michelin Star
Le Marc, Shanghai · La Table du Connétable, Chantilly
◈
Television
Top Chef France · 2016
✦
Now based in
Ho Chi Minh City, Vietnam
The Chef

Born into excellence,
forged by passion

Born in 1986 in Auxerre, France, Pierre Meneau grew up immersed in the world of haute gastronomy. He first pursued law to bachelor level before answering his true calling — graduating from the École Hôtelière de Lausanne and the Glion Institute of Higher Education (MBA), where he served as President of the student body.

His culinary formation was rigorous and internationally minded, training under legends before launching Crom'Exquis in Paris in 2012 — awarded Best Restaurant 2013 by the Guide Pudlowski and 14.5/20 by Gault&Millau. He then earned his first Michelin star at Wanda Reign Shanghai and a second recognition at the Auberge du Jeu de Paume, Chantilly — a Relais & Châteaux property.

"Cuisine is not a profession — it is a relationship between a chef and the people he feeds. Every dish must justify its place at the table."

In Vietnam, Pierre served as Executive F&B Director at Vinpearl Luxury (Vingroup), where he became the trusted chef for the Chairman of Vingroup's most exclusive private events — organising his annual birthday celebrations in Nha Trang, family gatherings, weddings, and high-profile VIP events for Vingroup subsidiaries including VinFast. He subsequently served as Accor F&B Regional Director for South Vietnam before dedicating himself fully to his private dining and consulting practice.

Today, Pierre brings this exceptional career — across three continents and Michelin-starred kitchens in France, China and Vietnam — including the most demanding private clientele in Southeast Asia — to an exclusive private dining practice in Ho Chi Minh City.

Pierre Meneau — Michelin-starred private chef, Ho Chi Minh City
Pierre Meneau — Chef Étoilé
1986
Born in Auxerre, France. Grows up at L'Espérance, his father's legendary 3-star table in Burgundy.
2004
Studies law at Assas Panthéon Paris II — bachelor's degree — before answering his true calling.
2007
École Hôtelière de Lausanne (OPS) then Glion Institute (MBA). President of the student body.
2012
Opens Crom'Exquis, Paris — Best Restaurant 2013 (Guide Pudlowski), 14.5/20 Gault&Millau.
2012–16
Deputy Chef at L'Espérance Marc Meneau Relais & Châteaux alongside his father.
2018
1st Michelin Star — Wanda Reign Shanghai. Consulting for luxury Michelin-starred operations.
2021
Michelin Star in France — La Table du Connétable, Auberge du Jeu de Paume, Relais & Châteaux, Chantilly.
2022–25
Vinpearl Luxury / Vingroup — Executive F&B & Culinary Director. Personal chef to the Chairman of Vingroup for all private events: birthdays in Nha Trang, family gatherings, weddings, and VIP events for VinFast and other subsidiaries.
2025
Accor F&B Regional Director — South Vietnam, Pullman Saigon Center.
Today
Exclusive private dining & consulting in Ho Chi Minh City.
To grow up in the kitchen of L'Espérance is to understand that cooking is not a trade. It is a lifelong act of love — for the ingredient, for the guest, for the truth on the plate. — Pierre Meneau
A Legacy of Three Stars
Marc Meneau &
L'Espérance
  • 3 Michelin Stars3 Michelin Stars held for nearly two decades at L'Espérance, Burgundy — one of the most enduring achievements in French gastronomic history.
  • Self-taught genius. Marc Meneau built his technique through relentless study and an obsession with Burgundian terroir, with no formal culinary training.
  • Global destination. L'Espérance welcomed heads of state, artists, and the world's foremost gastronomes.
  • Pierre's inheritance goes beyond technique: every dish is, above all, an act of generosity toward the person receiving it.
Pierre Meneau with his father Marc Meneau — L'Espérance Burgundy Pierre Meneau in competition kitchen Pierre Meneau
Pierre & Marc Meneau — L'Espérance, Burgundy
Pierre & Marc Meneau — L'Espérance, Burgundy
Pierre & Marc Meneau — Élysée Palace, Paris
Pierre & Marc Meneau — Élysée Palace, Paris
With Paul Bocuse — L.A. All-Star Chef Classic
With Paul Bocuse — L.A. All-Star Chef Classic
With President Macron — Domaine des Vanneaux
With President Macron — Domaine des Vanneaux
At the Élysée — cooking for President Macron
At the Élysée — cooking for President Macron
Gault&Millau 50th Gala — with Alain Ducasse
Gault&Millau 50th Gala — with Alain Ducasse
With Alain Ducasse
With Alain Ducasse
Les Grands Chefs du Monde — Paris
Les Grands Chefs du Monde — Paris
L.A. All-Star Chef Classic — New York
L.A. All-Star Chef Classic — New York
Personal letter from President Macron — Présidence de la République, 2018
Personal letter from President Macron — Présidence de la République, 2018
Precision plating — Michelin-starred service
Precision plating — Michelin-starred service
Gastronomic Vision

Pierre's signature dishes

A selection of creations across Pierre's two culinary registers — reflecting his philosophy: respect for the product, precision in technique, emotion on the plate.

Gastronomic Vision

Haute Cuisine
Saint-Jacques en croûte — Pierre Meneau
Saint-Jacques en croûte
Pigeon en deux façons — Pierre Meneau
Pigeon en deux façons, tartelette petits pois
Sole de pêche pochée — Pierre Meneau
Sole de pêche pochée, beurre blanc estragon
Volaille de Bresse — Pierre Meneau
Volaille de Bresse en trois façons, pomme soufflée
Homard bleu aux carottes confites — Pierre Meneau
Homard bleu aux carottes confites
Bar confit aux coques — Pierre Meneau
Bar confit aux coques, émulsion marinière

Bistronomic Vision

Refined Bistro
Confit bar aux agrumes — Pierre Meneau
Confit bar aux agrumes
Salade de fenouil — Pierre Meneau
Salade de fenouil
Tarte fine aux champignons — Pierre Meneau
Tarte fine aux champignons
Filet de canette aux figues — Pierre Meneau
Filet de canette aux figues
Thon façon Rossini — Pierre Meneau
Thon façon Rossini
Paleron de bœuf confit — Pierre Meneau
Paleron de bœuf confit
👨‍🍳

Pierre & his team

Behind every dinner stands a carefully selected brigade: sous-chefs, sommelier, front-of-house professionals — all hand-picked by Pierre to match the level of demand. Whether you are hosting an intimate dinner for two or a high-profile event for 150 guests, Pierre's team adapts to deliver a seamless, white-glove experience. Equipment, linen, glassware, and full table service are all available on request.

The Process

Your evening, from first message
to the last bite

01
First Contact

You reach out. Pierre listens — your tastes, your guests, your occasion. No detail is too small, no request too ambitious.

02
Your Menu

Pierre designs a menu made entirely for you — not a template, but a creation. It changes with the season, the market, your wishes.

03
Preparation

Pierre and his team handle everything: sourcing, mise en place, equipment if needed. You welcome your guests, we take care of the rest.

04
The Dinner

A starred evening in the privacy of your home. Pierre and his team cook, serve, and leave your kitchen immaculate.

Guest Reviews

What guests say about dining with Pierre

★★★★★

"An extraordinary evening. Pierre cooked for ten of our clients at our villa in Thao Dien — it was the kind of dinner that makes people want to stay in Saigon forever. A truly Michelin-starred experience, in our own living room."

S
Sophie & Édouard V.
CEO — District 2, Ho Chi Minh City
★★★★★

"I've dined at Michelin restaurants across Europe and Japan. Pierre's French-Vietnamese menu was one of the most inventive and moving meals I've had in years. French precision and Vietnamese soul — genuinely unique."

J
James W.
British Expat · Finance Director, Saigon
★★★★★

"We booked Pierre for our wedding anniversary — just the two of us. He transformed our apartment into something from a dream. The service, the detail, the emotion. We were in tears by the third course."

A
Amélie & Thomas L.
French Expats — Bình Thạnh, Saigon
Restaurant Consulting

Elevating restaurants
through expertise

Beyond private dining, Pierre and his team offer a complete consulting practice for restaurants, hotel F&B operations, and culinary entrepreneurs across Vietnam and Southeast Asia. Michelin-starred chef. Three continents. The full weight of the Meneau legacy — at the service of your project.

Pierre also collaborates with luxury hotels and selected hospitality groups across Asia on restaurant openings, culinary direction and gastronomic concepts.

Menu Design Kitchen Audit Team Training Concept Development F&B Strategy Opening Support
↓  Download Chef Profile (PDF)
01 📋
Menu Design &
Carte Creation

A menu is not a list — it is a story. Pierre designs menus that reflect your identity, your market, your kitchen's strengths, and your guests' expectations.

  • Full menu concept & narrative
  • Seasonal & market-driven structuring
  • Recipe creation & costing
  • Wine & beverage pairing
  • Menu testing & refinement sessions
02 🔍
Kitchen & F&B
Audit

An honest, expert evaluation of your current operation — from kitchen workflow to guest experience — identifying what is working, what is not, and exactly what needs to change.

  • Full kitchen operations audit
  • Food cost & waste analysis
  • Supplier & sourcing review
  • Service flow & hospitality assessment
  • Written report with action plan
03 👨‍🍳
Team Training &
Coaching

Your team is your restaurant. Pierre designs and delivers tailored training programmes — from junior cooks to head chefs — rooted in Michelin-starred standards and adapted to your context.

  • Technique workshops (hot & cold kitchen)
  • Plating & presentation standards
  • Head chef mentoring
  • Front-of-house & service training
  • Ongoing coaching programmes
04 ✏️
Concept Creation
from scratch

You have a space, a vision, or simply an ambition. Pierre builds your entire culinary concept from the ground up — identity, positioning, menu, team, kitchen flow — before a single table is set or euro spent on equipment.

  • Concept narrative & identity
  • Target market & competitive positioning
  • Full menu & experience design
  • Kitchen layout & equipment advisory
  • Chef & brigade recruitment support
  • Pre-opening training programme
  • Soft launch & opening support
05a 🏗️
Restaurant Renovation
& Repositioning

An existing restaurant that has lost its edge — or simply needs a new direction. Pierre diagnoses what is no longer working and leads a complete strategic and culinary repositioning, aligned with market trends and your investment capacity.

  • Current concept & market audit
  • New identity & positioning strategy
  • Complete menu overhaul
  • Space & décor advisory (with designers)
  • Team restructuring & retraining
  • Relaunch strategy & communication
05 🏨
Hotel F&B
Strategy

Hotels in Vietnam and Southeast Asia are raising their F&B ambitions. Pierre brings Michelin-level expertise to hotel restaurants, room service, banqueting, and executive dining — from repositioning to full transformation.

  • F&B concept repositioning
  • Restaurant-within-hotel strategy
  • Banquet & event menu design
  • Executive dining & VIP service
  • Staff training & standards setting
06 📈
Ongoing Retainer &
Partnership

For restaurants that want a sustained competitive edge, Pierre is available as a long-term culinary partner — present at key moments, available between them, and invested in your success over time.

  • Monthly kitchen visits & review
  • Seasonal menu updates
  • Team performance monitoring
  • Market & trend advisory
  • Priority access to Pierre's network
The case for Pierre

Why Pierre Meneau
for your restaurant?

★
Michelin Star
Shanghai · Chantilly
15+
Years at the
highest level
4
Countries
France · China · Vietnam · SE Asia
Family legacy
Marc Meneau · L'Espérance
01 · Michelin experience

Not theory. Not observation. Real starred kitchens.

From L'Espérance's 3-star brigade to earning his own star in Shanghai and Chantilly — Pierre has lived every pressure and standard your team will face.

02 · Vietnam fluency

The only Michelin chef who knows this market from the inside.

F&B Director across Vietnam for Vingroup and Accor — he understands local suppliers, local tastes, local teams, and what it actually takes to win here.

03 · Results, not templates

Every recommendation is built for your restaurant.

Pierre has cooked for presidents, billionaires and Michelin inspectors. He knows what excellence looks like — and the precise, practical steps to get your team there.

"

Pierre doesn't come to impress you with his résumé. He comes to make your restaurant better — and he stays until it is.

Trusted by the Chairman of Vingroup · Cooked at the Élysée for President Macron · Les Grands Chefs du Monde
Le Guide Michelin Relais & Châteaux Vingroup · Vinpearl Accor · Pullman Gault&Millau
How it works

A consulting engagement
with Pierre

Every project begins the same way: with listening.

Discovery Call

Pierre speaks with you directly. He learns about your restaurant, your challenges, your ambitions, and your team. No forms, no intermediaries.

On-site Assessment

Pierre visits your operation — kitchen, dining room, back office. He observes a full service where possible. He asks the right questions.

Tailored Proposal

Based on what he finds, Pierre proposes a specific scope of work — the exact interventions, timeline, and investment needed for your situation.

Execution & Follow-up

Pierre works with your team, not above them. He transfers knowledge, builds confidence, and stays available throughout the engagement.

Ready to elevate
your restaurant?

Whether you are opening a new concept, repositioning an existing restaurant, or simply want an expert eye on your operation — Pierre's first conversation is always free.

Start the conversation [email protected]
Reserve Your Evening

Book a private dinner
with Pierre Meneau

Pierre handles all inquiries personally and responds within 24 hours. All conversations are entirely confidential. Currently accepting bookings for March 2026 onwards.

📱
WhatsApp & Phone
+84 399 280 478
✉️
Email
[email protected]
📸
Instagram
@pierremeneau
📍
Service Area
All districts of Ho Chi Minh City
D1, D2, D3, D7, Thao Dien, Binh Thanh · Vietnam-wide for events
🌐
Languages
English · Français · Tiếng Việt
Tell us about your evening

Pierre responds personally within 24h · Strictly confidential · No commitment

Pierre Meneau — Đầu bếp tư nhân cao cấp tại Thành phố Hồ Chí Minh. Con trai của đầu bếp huyền thoại Marc Meneau (3 sao Michelin, L'Espérance, Burgundy, Pháp). Sao Michelin tại La Table du Connétable, Chantilly. Tham gia Top Chef France 2016. Dịch vụ bữa tối riêng tư, ẩm thực Pháp cao cấp tại nhà ở Sài Gòn — Quận 1, Quận 2, Quận 3, Quận 7, Thảo Điền, Bình Thạnh và toàn Việt Nam cho các sự kiện. Liên hệ: +84 399 280 478 · [email protected] · @pierremeneau

Đầu bếp Michelin · Ẩm thực Pháp · Bữa tối riêng tư · Sự kiện doanh nghiệp · Thành phố Hồ Chí Minh · Việt Nam

Pierre Meneau is a Michelin-starred private chef based in Ho Chi Minh City (Saigon), Vietnam. Born in 1986 in Auxerre, France, son of Marc Meneau (3★ L'Espérance, Burgundy). Trained under Michel Guérard. Michelin star at Le Marc, Shanghai (2018) and La Table du Connétable, Auberge du Jeu de Paume, Chantilly (2021, Relais & Châteaux). Top Chef France 2016. Private dining across District 1, District 2, District 3, District 7, Thao Dien, Binh Thanh. Contact: +84 399 280 478 · [email protected] · @pierremeneau.