With over 15 years of experience in the hospitality and culinary industry, Mr. Duc firmly believes that a truly memorable guest experience comes not only from products or spaces, but also from the subtle, heartfelt “touchpoints” that come from the heart. Guided by the philosophy “What comes from the heart goes to the heart,” he always places the customer at the center of every action, paying close attention to every detail—from the food to the way communication is delivered—so that every moment can spark genuine emotion.

In his work, he inspires his team through dedication, deep listening, proactivity, and a continuous drive for improvement. He believes that every employee can become a brand ambassador when they work with all their heart. To him, each day is an opportunity to bring joy to customers, support colleagues, and contribute to building a human-centered service environment, where emotional touchpoints leave lasting impressions and spread positive values throughout the community.

Mr. Nguyen Duy Tiep is the Operation Manager of Mizumi Restaurant, bringing over 15 years of invaluable experience in the luxury food and beverage industry. Renowned for his exemplary leadership, Mr. Tiep has effectively served as an archetype for the entire operations team, demonstrating unwavering dedication and resilience in navigating daily operational complexities. 

His steadfast commitment to excellence not only galvanizes his colleagues but also elevates the overall gastronomic experience at Mizumi Westlake, ensuring that every facet of the restaurant operates seamlessly while upholding the highest standards of quality and sophistication.

“For me, every recipe that comes from the heart is a special recipe.”

With over 10 years of experience working across various countries—particularly in high-end restaurants and luxury resorts in Dubai, Abu Dhabi, and the Middle East—Chef Hao has built a solid and in-depth culinary foundation. He has devoted his passion to modern Japanese cuisine, a field that demands both precision and constant creativity.

Having worked in many prestigious international environments, Chef Hao continues to uphold his passion and pursuit of perfection in every dish. After mastering the art of international fine dining, he returned to Vietnam to join Mizumi Westlake—a premium Japanese restaurant in Hanoi—where he leads the culinary team in crafting modern Japanese cuisine infused with authentic traditional flavors.

With his creative vision and extensive experience, Chef Hao has played a key role in elevating Japanese gastronomy in Vietnam, establishing Mizumi Westlake as one of Hanoi’s most distinguished dining destinations.

 “Respect the ingredients, and they will respect you back”

Head Chef Nguyen Thanh Long spent more than two years studying at the International Culinary and Confectionery School in Niigata, Japan, where his culinary journey truly began. He went on to refine his skills at renowned establishments such as the Ebisu Dai restaurant group with its 14 branches across Niigata, Minato Sushi – the most iconic sushi house of the region since 1933, and Kaiba Sushi – a prestigious traditional sushi restaurant in Tokyo. Bringing this wealth of experience to Mizumi Westlake, Chef Long aspires to offer guests a distinctive perspective on Japanese cuisine: where the elegance of authentic traditions is honored with precision, yet enriched by bold and creative touches that surprise the palate while remaining faithful to the essence of Japan.

Mr. Hoang currently serves as the Beverage Manager of the restaurant, overseeing the entire beverage program, from wines and cocktails to bespoke craft creations. With an unwavering spirit of continuous learning and meticulous attention to detail, Mr. Hoang not only leads the bar team to elevate their expertise but also contributes significantly to enhancing the overall dining experience. Each beverage he creates is not merely a product, but a story told through flavors, leaving a distinct and lasting impression at Mizumi Westlake.