Our story
Rooted in Vietnam, set in Copenhagen.
The Vietnamese Table began with a simple wish, to set the food we grew up with on a table in our new home, and to share it the way it was always meant to be shared: generously, and among friends.
The founders
Duc Huy Do & Thuy Vy Vu
The Vietnamese Table was founded by husband and wife Duc Huy Do and Thuy Vy Vu. Having grown up between Denmark and Vietnam, Duc’s perspective is shaped by two cultures and a deep appreciation for food.
Before entering the restaurant industry, Duc spent ten years living as a monk in Italy, an experience that continues to influence his approach to hospitality and leadership. Guided by values of presence, generosity, and genuine care, he believes that great restaurants offersomething beyond the plate.
With The Vietnamese Table, we set out to create a dining experience that honors those values while embracing the ingredients and seasons of Denmark.
Our cuisine is rooted in Vietnamese culture, guided by craftsmanship, and presented with a thoughtful, modern perspective.
Head Chef
Richard Nguyen
Leading the kitchen is our Head Chef, Richard Nguyen. Raised in North Carolina, Richard grew up in his parents’ Vietnamese restaurants, where his passion for hospitality and cooking began at an early age.
His career has taken him from some of the finest kitchens in the United States to Alchemist in Copenhagen, where he worked as part of the team at the acclaimed two Michelin star restaurant. Along the way, he developed a strong foundation in fine dining, a respect for exceptional ingredients, and a deep appreciation for the craft of cooking.
At The Vietnamese Table, Richard draws on both his Vietnamese heritage and his fine dining experience to create food that is rooted in tradition while embracing the seasons and ingredients of Denmark. As Head Chef, he oversees menu development, kitchen operations, and the overall culinary direction of the restaurant, helping shape a dining experience that is thoughtful, refined, and deeply personal.
Sous Chef
Sabine Marcel Sandfort.
We are pleased to introduce our sous chef, Sabine Marcel Sandfort. At just 24 years old, her journey through food has taken her from the kitchens of Christiania to some of the world’s most ambitious restaurants, including Alchemist.
Sabine is a chef of Danish, French, and Vietnamese heritage, born and raised in Denmark. Growing up, food was always a blend of cultures, stories, and traditions. Her family roots stretch across Northern France, Northern Vietnam, Saigon, and the French Mediterranean coast of Catalonia. These influences shaped her relationship with food from an early age, where French, Vietnamese, and Danish traditions naturally existed side by side.
A graduate of the Hotel and Restaurant School in Valby, Sabine combines strong technical foundations with a deep curiosity for new ideas and flavors. Drawing inspiration from her diverse background and experiences, she approaches cooking with energy, creativity, and a playful mindset. Her food is rooted in Vietnamese flavors while embracing modern techniques and contemporary expression.