At the same event on Dec. 12, Restaurant 360, the resort’s flagship dining venue, was listed among the Top 5 Highly Recommended Best Resort Dining establishments.

The recognitions highlight Jensen’s contribution to the culinary profile of Topas Ecolodge, located in Vietnam’s northern highlands, and reflect the resort’s growing reputation for dining experiences that combine international techniques with local ingredients.

Jensen’s professional journey to Vietnam began in 2018, when he moved from Copenhagen to Sa Pa following a recruitment call from Topas Travel. At the time, he was working in Denmark and applied after seeing a post seeking chefs for a rotation program that included time in Greenland and Vietnam.

After being selected from a pool of applicants, Jensen arrived in Vietnam in September 2018. The transition from Northern Europe to Hanoi and the mountainous regions of the northwest presented significant cultural and environmental contrasts. What was initially planned as a short-term assignment later developed into a long-term professional commitment.

Jensen comes from a family with a long background in hospitality. He began working in restaurants at a young age and later trained at Copenhagen Hospitality College, focusing on French and Nordic cuisine. This background shaped his technical foundation before his move to Vietnam.

At Topas Ecolodge, Jensen currently oversees culinary operations across four dining venues: 360 Grill, Pavilion Restaurant, Still House Restaurant, and the Pool Bar. He leads a team of 34 staff members, many of whom are from local ethnic communities in the surrounding mountain areas.

Benjamin Werge Jensen with his team. Photo courtesy of Topas Ecolodge

According to Jensen, his management approach emphasizes clear communication and professional respect. Several team members have advanced into senior kitchen roles, reflecting a focus on training and long-term development despite language and cultural differences.

Operating in a mountainous region has also influenced the resort’s culinary direction. While access to seafood is limited, the area offers a range of distinctive local ingredients, including cardamom, smoked buffalo, and preserved meats. These products are incorporated into seasonal menus developed in collaboration with Vietnamese colleagues, combining European culinary methods with regional flavors.

The Gourmet Vietnam Awards recognize contributions to Vietnam’s food and hospitality sector. Jensen’s Rising Star Chef award acknowledges his role in developing a distinctive culinary identity at Topas Ecolodge. Restaurant 360’s inclusion in the Top 5 Highly Recommended Best Resort Dining list reflects its overall dining experience, including cuisine, service, and setting.

Topas Ecolodge resort in Sa Pa. Photo courtesy of Topas Ecolodge

Topas Ecolodge is located in Ban Ho Commune, Lao Cai Province, approximately 45 kilometers from Sa Pa town. The resort is known for its mountain setting, accommodation, and dining offerings. Under Jensen’s culinary leadership, food and beverage services have become an integral part of the overall guest experience, contributing to the resort’s positioning within Vietnam’s highland tourism landscape.

Learn more about the Festive Season Promotion 2025 exclusively for Vietnam residents here and book for stays until Feb. 28, 2026. Contact here for reservations and festive season promotions.