After earning a Michelin star in Singapore, Australian chef Sam Aisbett could have continued down a familiar path. Instead, he chose to walk away. Today, at Akuna in Ho Chi Minh City, he's proving that success isn't just measured by accolades, but by the kind of kitchen you build
When service begins at Akuna in Ho Chi Minh City, the focus isn't on recreating the past.
The menu draws on Vietnamese ingredients, Australian influences and nearly two decades of experience across some of the region's best kitchens. The restaurant has earned Michelin recognition, but what stands out most is the culture behind it.
For Sam Aisbett, Akuna represents more than another chapter in his career. It reflects a different way of thinking about cooking, leadership and what success looks like.
Australian foundations
Sam's journey began in Melbourne, where working in his family's butcher business gave him an early appreciation for quality produce and the discipline that comes with preparing food well.
That appreciation followed him into professional kitchens, eventually leading to roles at Quay and Tetsuya's. Working alongside some of Australia's most respected chefs helped shape the technical precision that became a hallmark of his cooking.
Just as importantly, those kitchens reinforced a philosophy that continues to define Australian chefs working overseas: respect the produce, stay curious and adapt to wherever you are cooking.
Building something special
In 2016, Sam moved to Singapore to open Whitegrass.
Creating a restaurant from the ground up is one challenge. Building one that earns international recognition is another.
Whitegrass quickly established itself as one of Singapore's leading restaurants, earning a Michelin star and a place among Asia's most respected dining destinations. The achievement confirmed Sam's reputation as one of Australia's leading chefs abroad.
Success, however, brought its own expectations.
Leading a Michelin-starred kitchen demanded consistency every service, every day. Looking back, Sam has spoken about carrying much of that responsibility himself, believing every important decision needed to pass through the head chef.
It was a mindset that delivered results, but over time he began to question whether it was the only way to lead.
Choosing a different path
In 2018, Sam surprised many people by stepping away from Whitegrass.
Rather than moving immediately into another high-profile role, he returned to Australia to spend time with family and think carefully about what he wanted from the next stage of his career.
Plans changed, opportunities shifted and the pandemic interrupted what came next.
Instead of rushing into another opening, Sam found himself reflecting on the kind of restaurant he wanted to build and, just as importantly, the kind of leader he wanted to become.
That process eventually led him to Vietnam.
Building Akuna
Akuna opened in Ho Chi Minh City in 2023 with an approach that feels both familiar and new.
Rather than simply exporting Australian cooking, Sam has embraced Vietnam's remarkable produce, working with local growers and suppliers while allowing the ingredients to shape the menu. Australian influences remain, but they sit naturally alongside Vietnamese flavours and techniques developed throughout his career.
The result is a restaurant that belongs in Vietnam while still carrying the perspective of an Australian chef.
Recognition followed quickly. Within its first year, Akuna received a Michelin star, confirming what many in the industry had already recognised.
For Sam, though, the restaurant's greatest success lies beyond the awards.
Learning to let go
If Whitegrass taught Sam how to build a world-class restaurant, Akuna has taught him how to trust the people around him.
He has spoken openly about becoming less protective of every decision in the kitchen, encouraging younger chefs to contribute ideas and accepting that there is often more than one way to arrive at the best result.
It is a shift that comes with experience.
Many chefs begin their careers believing leadership means having every answer. Over time, the strongest leaders often discover that building a great team depends on creating space for others to grow.
That evolution has become one of the defining themes of Sam's career.
Australian chefs abroad
Australian chefs have built a reputation for travelling well.
Strong technical foundations, adaptability and a willingness to embrace local ingredients have helped them succeed in some of the world's most competitive dining cities.
Sam Aisbett's journey reflects those qualities, but it also highlights something else.
The best careers are rarely built by standing still.
From Melbourne to Sydney, Singapore and now Vietnam, Sam has continued to challenge himself, not by chasing the next accolade, but by remaining open to change.
For Australian chefs considering opportunities overseas, that may be the most valuable lesson of all. Success is not simply about where your career takes you. It is about continuing to evolve when you get there.
