Our People

CHEF FABIANA MICCOLI

At the culinary helm of Lys is Executive Chef Fabiana Miccoli, whose career reflects a deep commitment to precision, artistic harmony, and technical excellence. After graduating in psychology, she pivoted to haute cuisine, completing formal training at Coquis in Rome before refining her craft in world-renowned Michelin-starred kitchens.

Her background includes four formative years at L’Atelier Étoile de Joël Robuchon in Paris and Hong Kong, Bocuse d’Or competition experience, and working under Anne-Sophie Pic at the two-starred Beau-Rivage Palace.

Rooted in her Italian heritage and French fine dining discipline, Chef Fabiana honors the purity of seasonal ingredients. At Lys, she crafts an elegant dialogue between classical French techniques and the vibrant herbs, freshness, and craftsmanship of Vietnamese culture.

Guinea Fowl infused with yellow wine, foie gras, and girolles mushrooms perfumed with tarragon, plated with jus
Guinea Fowl infused with yellow wine, foie gras, and girolles mushrooms perfumed with tarragon, plated with jus
Guinea Fowl infused with yellow wine, foie gras, and girolles mushrooms perfumed with tarragon, plated with jus

our team

Behind the Lys experience is a dynamic collective of culinary and front-of-house talent united by a passion for genuine hospitality. Our team bridges international experience with vibrant local perspective, pairing seasoned French/European industry leaders alongside a rising generation of local professionals. In the kitchen, our team executes classical techniques with modern precision, while our service team delivers attentive, intuitive service.

By providing a platform for young culinary talent to develop alongside established international mentors, Lys fosters an environment of creative vitality and high operational standards. Together, we act as dedicated custodians of the Lys philosophy—welcoming every guest with refined elegance, warmth, and heartfelt care.