W Coffee Talk Executive Chef Konrad Renggli: Passion to create news flavors from traditional inspirations

Over 25 years creating exceptional dishes through high cuisines in many countries around the world, Chef Konrad Renggli is known for his culinary style that blends modern cooking techniques, refined aesthetic and passion for new flavors.

Often referred to as Chef “Radi”, Konrad Renggli is currently the Executive Chef of Autograph Saigon. Previously, he has been busy in famous kitchens at many luxury international hotels and resorts under the prestigious groups such as Marriott International, Swisstouches.

After starting his journey in Switzerland, Konrad Renggli spent nearly a decade working in China, then moved to Thailand and Vietnam respectively. Constantly exploring diversity and approaching unique cuisines around the world has created a fusion of personality and style that bears the mark of Konrad Renggli. Accordingly, Chef “Radi” always prioritizes fresh and sustainable local ingredients to transform into beautiful delicacies.

Out of the kitchens in five-star hotels and resorts, Konrad Renggli is also an accomplished street photographer and golfer. His artistic spirit and passion for the world are skillfully incorporated into each dish, bringing diners fascinating experiences.

What makes your cuisine different?

Through my experiences in China and Thailand, I have encountered new flavors, ingredients, and techniques. I am looking to combine those in a new way: either flavors or technique.

With 26 years as a chef from China to Thailand then Vietnam, how do you feel the differences between cuisines? What are the most memorable moments on your journey as a chef?

Comparing cuisines is never a fair question. One of the most memorable moments I had was in 2009, when I was visiting China for the first time and had the chance to work in a traditional Chinese kitchen in Xi’an. Whatever I knew about how a kitchen worked was not applied there. It was a completely different system. I stood there for the first 30 minutes to understand what was happening. Now it's almost second nature. 

Have you ever found a perfect balance between innovation and tradition in your cuisine?

No matter which cuisine, we are constantly evolving. Tradition is always the gateway to inspiration. Finding the balance is respecting traditional food and keeping it that way while taking inspiration from it and creating something new.

What new do you want to bring to the culinary style at Autograph Saigon?

I want to bring in bold flavors, with a hint of little craziness. Yet keep it simple.

Landmark Pho và Caprese with Dalat Burrata at Oriental Pearl, Autograph Saigon.

What are the hidden gems at Autograph Saigon that you would like to introduce to diners?

I could easily say that it’s the Com Tam Suon, but there is a dish in which the main ingredients are produced in Vietnam, and that is the Burrata with Da Lat Cherry Tomato. Burrata is also made from milk from Da Lat. 

As a street photographer, jiu-jitsu practitioner and a golfer, have you ever inspired your hobby into your dishes? For any specific examples?

Of course, I am very particular about the pictures of the food we take in the hotel or when I eat. However, my photography style is way different then what you usually see on social media for food. 

What are the pressures of being the executive chef at Autograph Saigon compared to the previous hotels you worked at?

The Autograph Saigon comes with the pressure of being a talking point for Saigon, or even Vietnam. So all people who come to us have high expectations. I have a team behind me that supports me, and I am working with them to impress. Engaging with the team and motivating them is definitely my way to overcome the pressure. Trust your team and it will work out. 

How do you evaluate the legacy of the predecessors, such as the Landmark Pho? 

This Pho is truly unique; the ingredients for the soup were carefully selected, and even the Bun Pho is from a specific shop which has this amazing texture. The story of the Pho is unique. We still honor the recipe of Chef Le Trung.

What legacy do you want to create at Autograph Saigon?

My goal is to create a dining destination where you can expect new flavors, something interesting which you cannot find in another hotel or restaurant in Saigon. 

Thank you for sharing with us!

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