From Copenhagen to the Sapa Mountains:
How Benjamin Became Vietnam’s Rising Star Chef
Sometimes the best chapters of our lives begin with a simple scroll through Facebook. For Benjamin Werge Jensen, a restless Danish chef in his late twenties, that casual moment of browsing became a turning point. A post from Topas Travel caught his eye – they were seeking a chef for an unconventional adventure: four months in Greenland, four months in Vietnam, cooking across two dramatically different worlds.
He applied without expecting much. Then came the call, A four-hour train journey later, Benjamin was selected from 40 applicants. He had no idea he was about to find home.
A Life Built in Kitchens
Benjamin didn’t choose the hospitality world – he was born into it. His father has been a chef and restaurant owner for 45 years, his mother a trained waiter, his brothers working as sommelier and waiter. By age 10, he was washing dishes in his father’s restaurant. By 15, he was enrolled in Copenhagen Hospitality College, training rigorously in French and Nordic cuisine.
“I was basically raised in a restaurant,” he recalls. “It was just a natural way for me to go into this.“
Yet by his late twenties, something had shifted. The constant job-hopping, the familiar rhythms of Copenhagen, it all felt confining. He needed something new.
The Arctic to the Tropics
When Benjamin arrived in Vietnam in September 2018, fresh from Greenland, the transition was jarring. Coming directly from icebergs and Arctic silence to chaotic Hanoi traffic, tropical heat, and the sensory overload of a completely foreign culture, it was overwhelming.
“You just arrived, and you’re in shock because everything is buzzing around you,” he laughs, remembering those first bewildering days. “Traffic is hectic, people everywhere – i didn’t even know how to cross a road with confidence.”
But something shifted. Three years later, Benjamin has no desire to leave. “I don’t want to go back. It’s an amazing country, and an amazing culture” he says simply. What started as a four-month adventure became a life.
Leadership through Respect
Benjamin Werge Jensen and his Chef team
Today, as Topas Ecolodge’s Executive Chef, Benjamin leads 34 team members across 360 Grill, Pavilion Restaurant, Still House Restaurant and Pool Bar.
“I’m not a chef who is yelling,” he says firmly. “I want to be respectful to people but still maintain a professional environment.”
His team, mostly from local mountain ethnics with limited English, responded to this philosophy. Language barriers became opportunities for connection rather than obstacles. Benjamin discovered something crucial: when people genuinely want to learn, they will.
“If they are willing to learn, that’s a huge step for me,” he explains. “I can teach them a lot as long as they are willing to learn.”
He’s promoted several team members to sous-chef positions, recognizing those who take responsibility and perform well. His philosophy is straightforward: hard work beats talent, every single time.
“If you don’t want to put in the hard work, you’re not gonna get anywhere,” he insists. “Being a chef is a full-time job, not just on paper, but in life general.”
Working in Sapa’s mountains has taught Benjamin to celebrate local ingredients that simply don’t exist elsewhere. While fresh seafood is limited – a logical consequence of being far from the ocean – the region offers unique treasures: local cardamom, smoked buffalo, and aged pork that rival anything found in coastal cities.
“We have products that they don’t have many other places, which makes us special, being able to source everything local is a true honor for a chef” Benjamin reflects. It’s this philosophy that guides his seasonal menu collaborations with his Vietnamese team, blending his European training with authentic local knowledge.
Found home
Benjamin’s journey from a restless Copenhagen chef to a respected culinary leader in Vietnam’s highlands is a reminder that sometimes the life you’re meant to live finds you when you’re not looking for it. It arrives through a Facebook post, a four-hour train ride, and the willingness to say yes to the unexpected.
“Hard work beats talent,” he repeats, almost like a mantra. And in Benjamin’s case, that hard work – combined with a humble approach, respect, and an openness to learning – has created something truly special in the mountains of Sapa.
Under Benjamin’s culinary leadership, our restaurants have become celebrated gathering spaces where European sophistication blends seamlessly with local mountain flavors.
Whether you’re dining at 360 Restaurant for panoramic views and international cuisine, savoring traditional Vietnamese dishes at Pavilion Restaurant, enjoying intimate moments at Stilt House Restaurant, or relaxing by the Pool Bar, one will experience the philosophy that drives Benjamin’s kitchen: respect for ingredients, respect for people, and an unwavering commitment to excellence.
Recent Accolades
The Gourmet Vietnam Awards 2025 recognition validates Benjamin’s approach. The awards celebrate the stars of Vietnam’s gastronomy and hospitality, and Benjamin’s selection as Rising Star Chef places him among the country’s most innovative culinary leaders.
Restaurant 360’s inclusion in the Top 5 Highly Recommended Best Resort Dining list reflects the venue’s success in delivering panoramic mountain views, international cuisine, and impeccable service, guided by Benjamin’s philosophy of respect for ingredients, respect for people, and unwavering commitment to excellence.
Exclusive Festive Season Promotion for Vietnam Residents
This festive season, we invite you to discover why Benjamin chose to make Sapa his home. Enjoy exclusive dining experiences at Topas Ecolodge with special rates for Vietnam residents. Perfect for holiday gatherings, intimate dinners, or simply escaping to the tranquility of the mountains.
This year, let us be your cherished holiday retreat – unwind, indulge, and reconnect with your loved ones against the backdrop of majestic peaks.
Contact us today to reserve your bungalow and be part of our story.
Festive Season Promotion 2025 – Exclusively for Vietnam residents, book now for stays until February 28 2026: