Chef Robin Mouquet Wins Best Pastry Chef at Tatler Best of Vietnam 2025
We are proud to share that Chef Robin Mouquet has been honored with the Best Pastry Chef title at the Tatler Best of Vietnam 2025 Awards. This recognition celebrates his dedication to refined French pastry, his creativity, and his ability to connect people through the joy of desserts.
From his roots in France to his current role at Le Sucré in Sofitel Saigon Plaza, Chef Robin continues to bring elegance, innovation, and heart to every creation.
A heartfelt thank you to Tatler Vietnam for recognizing the craft of pastry and the story behind every bite.
❣️Pâtisserie is our Profession. Quality is our Passion.
Thank you to our wonderful guests for your continued trust and support — and to Tatler Vietnam for this meaningful recognition. This award is not just a celebration of our craft, but of the community that inspires us every day.
About us
Robin Mouquet's Story
TOULOUSE 2007
Despite having been schooled as a cook, Robin wanted to pursue a career in pastry, and at the age of 18, he enrolled in a hospitality school in Toulouse, his birthplace in the south-west of France.
He finished third in the regional stage of the French junior championship.
This outcome makes him resentful, but he is determined to catch up and decides to cut his teeth among the largest.
MONACO 2012
With his certificate in hand, he travels to MONACO for a few months to finish his study at the LOUIS XV (Alain Ducasse***).
He joined the team of Michel Sarran**, the great chef of Toulouse.
PARIS 2013
The train to Paris, the capital, has arrived!
The culinary capital of the world.
He joined Alain PASSARD's l'Arpège*** team, then Pierre GAGNAIRE's (World's best cook chef 2015).
The ***Balzac***.
Robin is in for another adventure, this time at the PIERRE HERMÉ Paris pastry shop at the Palace du Royal Monceau.
ASIA 2018
His childhood dream has finally come true. He first worked as a Sous-Chef Pâtissier for the house/company PIERRE HERMÉ Paris in Macao, for the launch of the Morpheus Hotel.
VIETNAM 2020
Quite simply out of a desire for adventure and personal challenge one day, he decides to fly on his own.
And he goes to Vietnam with only a suitcase and his knives.
Under the charm, he did not hesitate and immediately began creating beautiful pastries and started his first online store.
VIETNAM 2024
This year marks a remarkable milestone as Chef Robin officially joins hands with Sofitel Saigon Plaza to launch a new chapter — the birth of LE SUCRÉ. A new path, a refined transformation.
TATLER stands as a golden milestone, recognizing Chef Robin’s contributions to the world of pastry — a true testament to the appreciation from both valued guests and connoisseurs alike.
It is up to us to write the next Chapter.
How do you find the balance between innovation and tradition in your
desserts?
I'm deeply curious and attentive to my team. I love when my Vietnamese colleagues bring local ingredients—it often comes with stories, memories, and traditions that inspire us. These moments spark creativity and lead to unique, heartfelt pairings. My goal is to craft a menu that blends the finesse of French pastry with the depth of Vietnamese culture—a true culinary dialogue shaped by shared passion and collaboration.
