"I'm excited to begin this new chapter at La Scala,"

La Scala, the renowned restaurant at The Sukhothai Bangkok, is delighted to announce the arrival of Chef Jean-Jacques Vu, a culinary virtuoso formerly of Marso & Co. in Paris, to its esteemed team. Famous for his mastery in Mediterranean Italian cuisine, Chef Vu is poised to delight Bangkok's sophisticated palates with his creative culinary offerings.

Hailing from France, Chef Jean-Jacques Vu was nurtured in a family with a rich gastronomic heritage. Boasting over six years of experience as a celebrated French chef, he honed his skills under the tutelage of prominent culinary figures. His culinary journey was heavily influenced by his family's esteemed background, especially his father's position as the private chef to Vietnamese President Le Duc Anh. This exposure to embassy receptions and gala dinners during his formative years fueled his culinary ambitions, leading to an initial internship within the French Republic's ministries.

"I'm excited to begin this new chapter at La Scala," Chef Jean-Jacques Vu states. "My culinary approach is grounded in tradition yet enriched with innovation, and I look forward to introducing my passion for Mediterranean Italian cuisine to Bangkok's dynamic food scene."

At La Scala, Chef Vu invites guests to embark on a gastronomic journey along the Mediterranean's sun-drenched coasts, offering a menu that pays homage to the bold flavors and premium ingredients of Italian cuisine. Each dish, from enticing starters to rich main courses and indulgent desserts, is carefully crafted to provide a memorable dining experience.

Chef Vu's menu highlights include:


  • Mozza di Buffala with Tomato Pesto alla Genovese in vibrant hues and Strawberry Crispy Parmesan
  • Crispy Octopus accompanied by Fennel, Orange, and Passion Fruit Vinaigrette

Main Courses:

  • Braised Beef Cheek served with Spinach Butter, Tomato Petal, and Fregola Sarda
  • Pan-Seared Lemon Prawn alongside Black Venere Rice, Spring Onion, Hazelnut, and Bisque Sauce


  • Creamy Ricotta paired with Basil Ice Cream, Granola, and Strawberry
  • Chocolate Ganache complemented by Fromage Blanc Ice Cream and Crumble Meringue

Heading to La Scala Here