After establishing restaurants in his Italian hometown that were awarded Michelin Stars, Granata Fabio decided to grow beyond conventional fine dining and entered the hotel culinary sphere via the St. Regis Singapore, where he rose to the illustrious hotel’s Executive Chef position. He has now arrived at InterContinental Ha Long Bay Resort, where he plans to bring his vision and experience to diverse culinary outlets that span Vietnamese, Japanese, Cantonese, and Western cuisines.

“My vision regarding food is the same that has accompanied me since the beginning: classic food with a modern twist. Not overly creative but not too obvious,” Fabio explains. This ability to bring innovation and intrigue to familiar dishes is obvious in his set menu’s cod fish, which pairs the battered fish with potato purée, radicchio, and spring onions prepared “à la grecque.” Similarly, his pigeon, a classic item in the French fine dining he is well versed in, incorporates potato Gallette, apple-cinnamon compote, and grain mustard vinaigrette.

Executive Chef Granata Fabio's innovative take on codfish.

InterContinental Halong’s oceanfront location attests to the freshness of available seafood, which coincides with Fabio’s approach to cuisine. “My culinary philosophy is about freshness of ingredients and seasonality. I also love to work with local suppliers and producers, of course, if the quality is good,” he says. The fresh, high-quality seafood allows him to show off his culinary talents, as in his cuttlefish prepared three ways. His recent set menu includes a course with stewed cuttlefish with celeriac purée and Taggiasca olives; ceviche cuttlefish with wasabi panna cotta; and deep-fried cuttlefish with citrus mayonnaise. True to his aims, they provide a subtle twist on expectations, all with a view of the ocean from which the cephalopods came.

Fabio fills cappelletti with lobster and serves it with sautéed Jerusalem artichokes,​ lobster bisque, tarragon, and Jerusalem artichoke chips.​

Since arriving at the InterContinental Halong Bay, Fabio has eagerly explored many local items and customs, noting, “I really like the usage of fresh and aromatic herbs that are in Vietnamese cuisine, making food light yet flavourful. I see in this area seafood is widely used, which can be an opportunity for me to prepare some of my signature dishes using local ingredients.” He will have an opportunity to further acquaint himself with Vietnamese cuisine via La Baguette, a venue which serves contemporary interpretations of Vietnamese favorites while emphasising seasonal produce.

Fresh seafood can be served with a stunning view.

In addition to Vietnamese food, in his role overseeing culinary operations across all dining outlets at the resort, he will spend significant time with Cantonese, Northern Chinese and Sichuan traditions at Yulong Mansion, as well as at Roku, where refined Japanese items are served alongside cocktails and a stunning view overlooking Hạ Long Bay. His confidence to prepare beyond his native Italian comes from extensive experience. He explains: “With twelve years in Singapore, I had the opportunity to expand my knowledge to Chinese, Indian, a bit of Japanese, and Southeast Asian food in general. I take inspiration from the culinary journey until now, with all the chefs I met in my career and what I learned from them.”

Fabio’s role at InterContinental Halong Bay involves working closely with the resort’s other chefs to develop menus and dining experiences for key occasions. He is uniquely qualified for everything from supporting special guest chefs to preparing meals for visiting dignitaries. “I had the opportunity to cook for many high-level guests and celebrities, including athletes, politicians, and CEOs of big groups,” he explains. “In my own restaurant, I had the privilege to cook for the Italian Head of State who was on an official visit to my hometown. In Singapore, we hosted China’s Leader Xi Jinping, Prince Harry, Duke of Sussex, and North Korea's Supreme Leader Kim Jong Un, just to mention the most well-known.” Such high-profile figures coincide with the resort’s global standards for ultra-luxury.

Executive Chef Granata Fabio prepares for arrivals.

But for all the flash and dazzle of celebrities and high-end events, there will always be a human element to the dishes Fabio brings. Understanding the power of food to tell stories that bring people together and let them feel lavished, Fabio says, “There is always a story to tell. It can be about ingredients, difficulty of preparation, complexity of execution, balance of flavours, or culinary memories from my childhood and from my travels.” These stories are being told now at InterContinental Halong for you to come and enjoy.

A full spread of stories awaits at InterContinental Halong Bay.