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 over three years mastering open-kitchen rigor at L’Atelier Étoile de Joël Robuchon in Paris, before serving as Chef de Cuisine at L’Atelier de Joël Robuchon Hong Kong—where she assisted the restaurant in obtaining two Michelin stars upon its grand relaunch. Her journey also encompasses working under three-Michelin-starred icon Heinz Beck in Italy, elite Bocuse d’Or competition experience, and serving as First Sous Chef 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.
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.