Vietnam Butchery Competition 2026–2027 in Hanoi, Da Nang and Ho Chi Minh City

VIETNAM BUTCHERY COMPETITION 2026–2027!

Meat & Livestock Australia (MLA) is pleased to launch the second Vietnam Butchery Competition 2026 & 2027 in Hanoi, Da Nang and Ho Chi Minh City.

The competition offers professionals working with Australian beef and lamb an opportunity to showcase their butchery skills, develop creative product ideas and exchange knowledge with industry peers.

Register Now

Who can participate?

Professionals involved in cutting, preparing, processing and selling Australian red meat in Vietnam, including those working at retailers, supermarkets, importers, distributors, meat processing facilities, restaurants, hotels, resorts and related businesses.

  • Participants must be at least 18 years old at registration.
  • Each team may have up to 3 members.
  • Participation is free of charge.
  • Priority is given to teams that complete registration early.

Competition highlights

  • Demonstrate knife skills, muscle separation and portioning.
  • Develop cuts and added-value products suitable for retail and foodservice.
  • Create attractive product displays with clear labels and cooking guidance.

Key dates

Activity Date
Registration opens 9 October 2026
Registration closes 25 October 2026
Participation confirmation by email 26 October 2026
Team photos and uniform sizes submitted 26–29 October 2026
Hanoi regional round 10 November 2026
Da Nang regional round 12 November 2026
Ho Chi Minh City regional round 17 November 2026
National final in Ho Chi Minh City During 24–26 March 2027; specific date to be confirmed

Meet the judges

Meet the lead judges for the regional rounds and national final, bringing expertise in culinary arts, butchery and Australian red meat.

Daniel Nguyen

Lead Judge · Regional Round

Daniel Nguyen

Culinary Director of Mia Luxury Concept / Lambassador

  • Head of Bocuse d’Or Vietnam
  • Member of Escofier
  • World Chef certified

Daniel has established himself as a culinary visionary with a career spanning Asia Pacific, including New Zealand, Australia and Vietnam. His culinary journey began in hotels and resorts with renowned establishments under the management of Accor, IHC and Hilton, as well as within the dynamic fine-dining scene.

His passion for culinary arts goes beyond daily operations. His dedication, innovation and mentorship have shone through in both competing and coaching at some of the world’s most prestigious culinary competitions, including Bocuse d’Or and the International Catering Cup.

Calvin Gung

Lead Judge · Final Round

Calvin Gung

Senior Technical Specialist, Meat & Livestock Australia

Calvin has been a Senior Technical Specialist with MLA for over 30 years, playing a pivotal role in supporting Business Development Managers and regional teams across Greater China and Southeast Asia. He brings deep expertise in Asian-style cutting techniques, particularly in the handling and utilisation of secondary beef and lamb cuts to maximise value and efficiency.

Certified in both Chinese and Western cuisine from Taiwan, Calvin also has training in Japanese sushi preparation. His skill set spans deli production, large-fish breakdown, meat display, yield and profit analysis, wastage control and retail management. With a strong background in retail display and customer-focused presentation, Calvin combines traditional culinary knowledge with modern retail strategies, making him a valuable technical resource and a passionate advocate for quality meat presentation and education in the region.

Norbert Ehrbar

Lead Judge · Final Round

Norbert Ehrbar

World Chef

Norbert started his culinary journey at age 16, driven by a passion for creating and presenting fine dishes.

Key positions

  • Executive Chef at the 5-star Floating Hotel.
  • Executive Chef / Culinary Advisor at Nhat Nam Fine Foods.
  • Senior Lecturer at Huong Nghiep A Au and culinary schools.
  • Advisor for the Center for Research, Development and Preservation of Vietnamese Culinary Culture (CRDC).
  • Certified World Association of Chefs’ Societies (WACS) Judge.

Affiliations & achievements

  • Member of the World Master Chef Society since 2012.
  • Founding member of the Swiss Business Association in Vietnam (2000).
  • Co-founder & Vice President of the Saigon Professional Chefs’ Guild (2005–2012).
Register Now View Rulebook

Contact

htran@mla.com.au kle@mla.com.au
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