Chef Le Diep Cuong first came to Sapa in 2007, instantly captivated by the charm of the misty highlands and the rich flavors of its cuisine. That very first encounter awakened his passion for the local ingredients and inspired a lifelong dedication to the art of cooking. Inside the kitchen, his love for Sapa continues to burn brightly, guiding him to study, record, and perfect every recipe with patience and care.

Beginning his journey as a kitchen assistant, Chef Cuong gained experience through a wide range of culinary settings, from humble bakeries and local eateries to elegant restaurants and luxury hotels across Vietnam. His early passion for painting has become a quiet muse in his work, shaping his approach to every detail of presentation. Under his touch, each dish becomes a work of art that balances flavor and beauty, offering diners a complete and heartfelt culinary experience.

After running his own restaurant and going through the challenges of the pandemic, Chef Le Diep Cuong found his home at Sapa Jade Hill in November 2021. Amid the mountains that meet the clouds, he quietly shaped his own culinary philosophy: to preserve the essence of highland cuisine and tell the story of Sapa through every dish.

For him, each creation is a cultural mosaic that reflects the rhythm of local life and traditions. He selects forest bamboo shoots, stream fish and native pork, ingredients that carry the breath of the mountains, and blends them with modern techniques to maintain their soul while adding a refined touch that feels close and familiar to today’s diners.

Every meal at Sapa Jade Hill is a journey through flavor. At the table, guests do more than enjoy a meal. They can feel the spirit of the mountains, the whisper of the wind, the murmur of the stream and the gentle warmth of the people who call this land home.