Entering the new year refreshed and uplifted, much like the pristine Khem Beach on the southwestern tip of Phu Quoc it calls home, New World Phu Quoc Resort welcomes a new executive chef to usher its culinary programme into a fresh chapter. Italian chef Alessandro Martinelli takes the helm with more than two decades of experience and a deep respect for Italian finesse paired with local ingredients.
In this feature, the new executive chef reflects on the harmony between Vietnamese and Italian gastronomy and on the enduring allure of Italian mothers’ cooking.
You’ve built your career across different parts of the world. Are there noticeable differences in produce or culinary traditions that have influenced how you approach creating new menus today?
Definitely, working in different parts of the world changes the style and approach to creating new menus, as you explore and use local seasonal ingredients without compromising the final result. Ultimately, my approach today is to respect the tradition of the ingredients but execute them with modern, global techniques. I don’t just cook food; I cook the story of where I’ve been.
What makes your current kitchen at New World Phu Quoc Resort stand apart from the kitchens you have worked in before?
The people, culture, ingredients, and tropical vibes that the island offers.
As an executive chef, what values and work ethic do you want to instil in New World Phu Quoc Resort culinary team?
Establishing a strong team culture is essential for long-term success. When building a new team, I aim to instil a set of core values and a disciplined work ethic that foster both high performance and psychological safety, in simple words: ownership, integrity, and collaboration.
Do you find that Vietnamese culinary traditions pair naturally with Italian cuisine, or have blending the two presented challenges along the way?
From my perspective, Vietnamese and Italian cuisines are a match made in culinary heaven. While they come from vastly different cultural backgrounds, their core philosophies, freshness, balance, and simplicity align almost perfectly.
Both traditions understand the importance of balancing savoury depth (umami) with brightness (acid). For example, Vietnamese fish sauce and lime versus Italian Parmesan or anchovies with lemon or wine. When done right, such as using a phở-spiced broth with handmade pappardelle, or a bánh mì–inspired bruschetta, the result is a celebration of global flavour that feels both exotic and comforting.
How do you add an Italian touch to dishes from different cultures without overpowering their original identity?
Bringing an Italian touch to another cuisine isn’t about painting with a broad brush; it’s about “whispering” Italian techniques and ingredients into the dish so that the original culture remains the star. Often, the biggest Italian impact comes from how you cook, not what you add.
Italians are known for their deep respect for their mothers’ cooking. Is there a habit, value, or family tradition from your mother or a family member that you still carry with you in your cooking today?
You are absolutely right about that deep respect. In my experience, Italian cooking isn’t just about recipes; it’s about memory and love. It is the concept of cucina povera, or poor kitchen, meets zero sprechi, or zero waste. This value is deeply rooted in Italian history and is often the most cherished lesson passed from mother to child. The value I carry is this: great cooking isn’t about having the most expensive ingredients; it’s about the love and ingenuity you put into using what you have.
You enjoy exploring through cycling and running. Can you share a moment from one of these adventures that inspired a dish or idea in the kitchen?
Just like cycling or running, cooking can be about the joy of the journey, the observation, the collection, and the playful transformation of what you find. As long as you observe with your heart, you can create. Often, when I pass by a local market or see a fisherman on the seashore, I get ideas and try something new to add to the menu.
If you had to choose one dish that best represents you as a chef and as a person, what would it be, and why?
I would choose Tagliolini Squid and Zucchini Blossom because it balances precision (al dente pasta), surprise (the blossom), and warmth (squid). It’s a dish that respects tradition while using one of the best treasures of the surrounding sea: the squid.
Rooted in the classic, but always reaching for the unexpected bloom.
For guests dining at New World Phu Quoc Resort, what are the dishes you would personally recommend they try?
Guests must definitely try our live seafood selection and choose their favourite cooking method at COCO Beach Restaurant, along with local Vietnamese specialities. At LUA Italian Restaurant, they must try our new pizza selection and the beef T-bone. While at Zoya, they should definitely try the master craft Thali tasting platter.
Looking ahead, what can guests expect from the culinary offerings at the resort?
The “New World Culinary Philosophy” is described as nature, simplicity, and warmth. This reflects the freshness, harmony, and artful presentation of our dishes. Our menus are family-oriented and kid-friendly, while also appealing to foodies, serving authentic local seafood and Vietnamese street food classics in a high-quality resort setting.
For romantics, we offer intimate beachfront dining experiences with grilled specialities and fresh seafood. Whether you are grabbing a coffee, enjoying a buffet breakfast, or having a candlelit dinner by the sea, the focus remains on fresh ingredients and warm service.
Learn more about New World Phu Quoc Resort’s culinary offerings here.