PRESS RELEASE: THE SHOW - Chef Gilles Galli Returns to His Escoffier Roots at the Disciples d'Escoffier Gala Dinner

The stage is set for an extraordinary celebration of culinary excellence as the Disciples d'Escoffier Gala Dinner takes place on June 20, 2026, at Scenia Bay in Nha Trang, Vietnam. Bringing together some of the world's most respected chefs and hospitality professionals, the event honors the enduring legacy of Auguste Escoffier, the visionary widely regarded as the father of modern French cuisine.

Among the distinguished chefs participating is Chef Gilles Galli, Executive Chef of Vinpearl Nha Trang, whose connection to the values and traditions of Escoffier extends far beyond this year's gala dinner.

Throughout his career, Chef Galli has embodied the principles that define the Disciples d'Escoffier movement—technical excellence, mentorship, respect for ingredients, and the transmission of culinary knowledge from one generation to the next. Trained by legendary Michelin-starred chefs Jacques Maximin and Michel Rostang, and later refining his craft at the iconic Le Cirque New York under Daniel Boulud, Galli belongs to a lineage of chefs whose culinary philosophy can be traced directly to the foundations established by Escoffier more than a century ago.

His career has taken him across some of the world's leading luxury hospitality brands, including Shangri-La and Belmond, where he championed the discipline, organization, and pursuit of excellence that remain central to Escoffier's teachings.

Whether leading large culinary brigades, mentoring young chefs, or creating refined dining experiences for international guests, Chef Galli has consistently demonstrated the values that the Disciples d'Escoffier seeks to preserve and promote globally.

His participation in the gala dinner is therefore more than a showcase of culinary talent—it is a celebration of a lifelong commitment to the craft and traditions of French gastronomy.

For this year's event, Chef Galli presents an elegant creation of Stuffed Zucchini Flower, Truffle Emulsion, Shellfish, and Clam Jus. The dish reflects his philosophy that true sophistication lies not in complexity, but in the careful treatment of exceptional ingredients. Every component is thoughtfully balanced, allowing flavors, textures, and technique to work in harmony.

As chefs from around the world gather in Nha Trang to celebrate culinary artistry and fellowship, Chef Galli's presence serves as a reminder that Escoffier's legacy continues to thrive through those who dedicate their lives to excellence, mentorship, and the advancement of gastronomy.

THE SHOW

Disciples d'Escoffier Gala Dinner

June 20, 2026

Scenia Bay, Nha Trang, Vietnam

A celebration of culinary heritage, French gastronomy, and the chefs who continue to carry Escoffier's legacy into the future.