He grew up among steaming pots and Vietnamese flavors in France. Now Vik steps in as the new Head Chef at Wallmans – bringing a playful approach to food, a passion for ingredients, and a contagious enthusiasm for the craft.

A Childhood in the Kitchen

“I was born and raised in France, with Vietnamese parents who ran several different restaurants. I spent my entire childhood in the kitchen with them – that’s where I found freedom and inspiration,” Vik says.

Creating Meals from a Young Age

“Since I was eight years old, I’ve been independent – often home alone and always needing something to do. I was never good at sitting still. Eventually, I got tired of reheated food, so I started making meals I liked. I played with ingredients, flavors, and textures – and that’s when I discovered how fun it could be to create something of my own. I started experimenting – I loved combining tastes and textures. Like grilled camembert with banana, or deep-fried ice cream.

It started out as play, but it was driven by real curiosity. Over time, it became a passion – and eventually, a profession.”

A Broad Culinary Journey

In 2005, Vik came to Norway to visit his brother – and instantly fell in love with the country. He decided to stay.

“I’ve worked at restaurants like Restaurant Eik, Smuget, and Nippon Art, gaining experience in European, Asian, and Norwegian cuisines. Later, I helped open several hotels, including Comfort Grand Central, The Well, and Radisson Red Økern. I’ve had many exciting roles.”

But Wallmans was something completely different.

“I was immediately drawn to the concept. There’s room here for both professional quality and creative freedom – and not least, a fantastic team.”

Respect for Ingredients

Vik has a clear food philosophy:

“I believe in natural ingredients – real food, with no chemical shortcuts. I want to use every part of the ingredient, with no waste. It’s both sustainable and meaningful. It honestly hurts to see good food go to waste when so many in the world are hungry.”

But despite the serious undertone, joy is always the driving force.

“Food should be flavorful, inspiring – and accessible to everyone.”

A Powerful First Impression

Vik is clearly proud to be part of the Wallmans team.

“I’m genuinely impressed by the kitchen team here. There’s a high professional standard and so much energy. I’m excited to help develop the team further, learn from them – and contribute to making the work environment even stronger.”

Home Favorites and Dream Guests

At home, Vik keeps it simple.

“Pasta, always. A good ragu or a simple cacio e pepe. Comfort food made with love.”

And if he could invite anyone to dinner?

“Only three? Impossible! I love cooking for family, friends, and anyone who truly appreciates good food. That’s the best feeling I know.”

The Future at Wallmans

“I’m looking forward to shaping menus, developing the kitchen, and being part of a creative house where show and flavor go hand in hand. Seeing our guests enjoy the food – that’s the greatest reward.”

Welcome to the kitchen, Vik. We’re excited for the journey ahead – and all that you bring to the table.

Until August 20th, get Early Bird tickets for the new Dinnershow.