Cong CYRUS NGUYEN
Chef/Founder
Le Cordon Bleu Grand Diplôme Graduate
Trained at Per Ser (3 Michelin star restaurant - New York), various prestigious hotels and restaurants in New York and Beverly Hills.
Chocolatier at Madame Chocolat (Beverly Hills) and Mr Chocolate (New York) - worked with Master Chocolatier Jacques Torres (Meilleur Ouvrier de France -MOF).
FOUNDED IN 2014...
…by a husband and wife team who love food, travel, and experimenting with delicious ideas.
The idea starts with a bite of a warm, freshly baked croissant. It starts with a cracking sound of a chocolate bar that melts in your mouth, creating a cocoon of bitterness, saltiness, sourness and sweetness.
At Cyrus, we visualise these ideas and turn them into reality. Not only because we ourselves love these them, but also because we know that in creating these products, we are on our way to delivering joy and happiness to so many people out there who share the same love for pastries, chocolate, and anything that turns us into children once again.
Our flagship store, CYRUS CHOCOLATE - 96B EXPERIMENT, is located on a small street, a little oasis if you will, in the middle of Saigon. It is hidden and tranquil enough to be quite an adventure for you to discover.
We specialise in Chocolate-based products made with locally sourced cocoa beans, Viennoiseries, and Desserts.
