Press Club Welcomes New Executive Chef

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Press Club Welcomes New Executive Chef

HANOI, Vietnam – One of Hanoi’s most distinguished fine-dining establishments is getting a boost of fresh talent this summer, as the Press Club and Emeraude Classic Cruises welcome Guillaume Guertin as its newest executive chef.

The 35-year-old French native, who has more than 15 years of culinary experience, took the helm of the 86-seat Press Club Restaurant last week. He takes over for Swiss chef Marcel Isaak, whose innovative cuisine led the Press Club to numerous awards over the last decade.

“While we’re going to miss Marcel, who is returning home to Switzerland after two decades in Asia, we’re enthused about the possibilities that Guillaume brings to table,” said the Club’s general manager, Kurt Walter. “Our changes will be a matter of nuances, and we expect them to be significant!”

A certified professional chef and pastry chef, Guertin trained in Joue Les Tours in France, and earned his stripes with stints at noted restaurants in the United States and Canada.

Guertin will also serve as executive chef on the Emeraude, a luxury liner that sails in Halong Bay, one of the world’s most visited natural wonders. Aboard the Emeraude, he will create the menu, supervise the kitchens and occasionally cruise with guests.

Guertin spent the majority of his international career leading the kitchens of renowned luxury cruises, beginning as sous chef of the Regatta, the flagship vessel of the Oceania Cruises fleet. He spent five years as executive chef with Princess Cruises, directing a number of five-star dining venues that served up to 3,200 guests a day. From 2011 to 2012, Guertin rolled up his sleeves in the kitchens of Le Ponant’s 132-cabin mega-yacht, L’Austral.

With two years in Hanoi under his belt, Guertin arrives at the Press Club and Emeraude off his most recent post as executive chef of Jacksons Steakhouse.

In operation since 1997, the Press Club Restaurant was named “Best International Restaurant” by the Vietnam Economic Times for six consecutive years, and was called out as ‘One of Asia’s Finest Restaurants’ by the Miele Guide in its 2011/2012 edition.

The Emeraude has been cited several times for its excellent service and as best cruise in Halong Bay by the Vietnam Economic Times and The Guide magazine.

For more information on the Press Club, visit

For more information on the Emeraude Cruises, visit

Jim Sullivan Managing Director
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