Erik Nguyen

The chef who achieved the fusion

Erik Nguyen was born in Paris, shaped by two cultures: French through his mother and Vietnamese through his father. Two cultural sources that blend in his origins and gave him a gastronomic heritage that would last a lifetime.

Family meals and his first jobs in Parisian restaurants instilled his love of gastronomy, a career that had chosen him and with which, without realizing it, he had fallen in love. He cooks by combining the class and elegance of French food with the complexity of Vietnamese cuisine, even specializing in molecular gastronomy.

With extensive experience as a chef, his leadership has placed him among the best. A long career in restaurants and as a private chef has taken him around the world, establishing him as one of the most outstanding disciples of the great Auguste Escoffier.

Today he puts his creativity to the test at Tony’s Bistro in Acapulco, Guerrero, where you can experience this sublime gastronomic showcase.

A fusion of two richly culinary cultures.