In partnership with the Spanish Pantry Festival, Regent Phu Quoc is set to host a week-long celebration of Spain’s cuisine and culture from 9 to 14 June 2026, brought to the island through a constellation of acclaimed guest chefs, leading artisans of wine and gastronomy, and the resort’s award-winning
At the heart of the celebrations is a six-hands dinner at Oku on 12 June, a rare convergence of two MICHELIN two-star chefs, Javier Olleros (Culler de Pau, Galicia) and Benito Gómez (Bardal, Ronda), alongside Andy Huynh, Oku’s chef de cuisine. Between them, Olleros and Gómez hold four MICHELIN Stars, alongside Olleros’s MICHELIN Green Star for sustainability.
“An Ode to Spain: A Portrait of Spanish Life and Flavour at Regent Phu Quoc is a celebration of Vietnam’s growing presence on the global culinary map,” said general manager Juan Losada. “By bringing world-renowned chefs and culinary experts to Phu Quoc, we are creating a dialogue between cultures, where the richness of Spanish wine and gastronomy meets the warmth and vibrancy of Vietnam, positioning the island not only as one of Asia’s most compelling travel destinations, but as an emerging epicentre for world-class culinary experiences.”
“Our vision for An Ode to Spain has always been to share the richness, warmth, and spirit of Spanish culture with Asia through gastronomy, wine, and human connection,” said Alejandro Paadín, curator of the Spanish Pantry Festival. “Vietnam felt like the natural place to begin. The country has become one of Asia’s most dynamic and sought-after destinations, with an energy, curiosity, and appreciation for culinary experiences that is incredibly exciting. Within Vietnam, Phu Quoc stands out as a rising destination on the international stage, and Regent Phu Quoc offered the ideal setting for a collaboration of this calibre — bringing together world-class hospitality, cultural exchange, and a deep commitment to culinary excellence.”
The Culinary Artisans
Javier Olleros — Two-Star MICHELIN & MICHELIN Green Star · Culler de Pau, O Grove, Galicia
Chef Javier Olleros is the renowned chef of Culler de Pau in O Grove, Galicia, awarded two MICHELIN Stars and a MICHELIN Green Star for sustainability. His cuisine draws on the landscape of the Galician Rías Baixas through close collaboration with small-scale farmers, artisanal fishermen, and the restaurant’s own kitchen garden, recognised as a benchmark in modern Spanish gastronomy for its grounding in territory and ethical practice.
Benito Gómez — Two-Star MICHELIN · Bardal, Ronda
Chef Benito Gómez was awarded two MICHELIN Stars in 2019 for helming Bardal in Ronda, Andalusia, just three years after opening. Trained from the age of fifteen at the Hospitality School of Sant Pol de Mar, he refined his craft in some of Spain’s most prestigious kitchens including Ferran Adrià’s La Alquería, Hacienda Benazuza, and Tragabuches, before opening Bardal in 2016, where he translated the produce and traditions of Ronda into a contemporary expression of Andalusian gastronomy.
Ager Urigüen — Tapas Master
Born in Bilbao, Chef Ager Urigüen trained in some of Bilbao’s most respected restaurants, including La Pérgola and Guggenheim Restaurant, before moving to Berlin in 2006 to lead the gastronomic concept of Sociedad Goya. In 2013, he opened Txokoa, widely regarded as one of Berlin’s top tapas restaurants. Today, he leads international projects promoting Spanish gastronomy across Europe, Asia, and the Middle East, and teaches at the Official Hospitality School of Berlin.
David Montero — Paella Master
Chef David Montero is a Spanish paella master and winner of the Chueca Paella Championship, specializing in the traditional art of rice cooking. Through masterclasses, live demonstrations, and professional training sessions worldwide, he has become one of the leading international ambassadors of one of Spain’s most iconic culinary traditions, with an approach rooted in the fundamentals of rice selection, fire control, and respect for traditional methodology.
Alejandro Paadín — Sommelier & Wine Educator
Alejandro Paadín is a Spanish sommelier, wine educator, and gastronomy journalist who has led beverage programmes at MICHELIN-starred restaurants including Alborada and Casa Pardo. He has served as a judge at international wine competitions including Concours Mondial de Bruxelles and Portugal Wine Trophy, and was named Ambassadeur du Champagne in 2013, the youngest in Europe at the time. He is founder and director of the Aula de Cata Paadín, and an official educator for Cava, Jerez, and Rioja wines.
The Regent Phu Quoc Culinary Team
Regent Phu Quoc’s culinary team is led by executive chef Francesco Andreoni, originally from Milan, who brings two decades of experience from prestigious hotels and restaurants worldwide. He is joined by Andy Huynh, chef de cuisine of Oku, born in Dak Lak and raised in California, who honed his Japanese techniques with Nobu before opening Regent Phu Quoc’s contemporary Japanese-French restaurant; executive sous
A Week of Spanish Discovery
An Ode to Spain unfolds over a week of distinct experiences, each shaped around a different facet of Spanish dining culture and hosted across Regent Phu Quoc’s signature restaurants.
The event kicks off beachfront at Ocean Club for Amor y Sabor: The Art of Tapas, led by tapas master Ager Urigüen alongside David Montero and Regent’s Francesco Andreoni, with Ibérico ham carved live throughout the evening on 11 June.
The main event of the week takes place at Oku on 12 June: one of Vietnam’s most significant culinary events of the year. An Ode To Spain: A Six-Hands Dinner brings two MICHELIN two-star chefs, Javier Olleros and Benito Gómez, into a single kitchen alongside Oku chef de cuisine Andy Huynh to present an intimate tasting menu: a culinary dialogue between two of Spain’s most distinctive chefs and Oku’s contemporary culinary
On 13 June, La Paella: A Spanish Fiesta takes over Rice Market, a Spanish rendition of Regent Phu Quoc’s signature night market. Chefs Javier Olleros, Ager Urigüen, and David Montero lead the evening alongside the Regent culinary team, with David Montero’s Valencian and seafood paellas at its heart, complemented by live Ibérico ham carving by Alejandro, a selection of traditional Spanish dishes, premium cured meats and cheeses, and a refreshing sangria station.
The festivities draw to a close with a relaxed seaside farewell at Ocean Club on 14 June: signature tapas from Chef Ager, dual paellas from Chef David, and Spanish dishes including octopus a la gallega from Regent’s Chef Francesco.
Running alongside the dinners are three masterclasses at Rice Market on 9, 11 and 12 June: Carved in Spain, a jamón masterclass led by Alejandro Paadín, exploring the rich heritage of Spain’s renowned cured ham culture; From Valencia with Fire, a paella masterclass
At Regent Phu Quoc, luxury is defined by the seamless interplay of art, culture, exceptional cuisine, and extraordinary experiences.
