Our team

This has been an experience of people's lives and values.

It has been around four months since we got connected to our future team through the Blind Association Centre. During the job interviews, they have completely eliminated our original concerns about starting a new career in hospitality. They told us inspiring stories of their extraordinary energy, tenacity; about faith, optimism and their values.

They have indeed motivated and inspired us to develop this concept, a concept to help people experience their other senses through dining. This social business will help and boost awareness toward the visually impaired and blind community in the region. And then the first restaurant with the concept Dining in the Dark in Saigon was born, called Noir. Dining in the Dark.

From the first days of training until today, we have learned to live and to experience their world for a better understanding of their lives. For them, it is a doorway to the field of hospitality service excellence. What is wine? How wine is fermented? What is the shape of an artichoke? What does it smell like? What colour is it? Why there are so many types of glasses? Why is a dessert spoon smaller than a tablespoon? In the dark, why do we need to smile when talking with guests? Or why do we need to iron the napkins when the guests cannot even see it? Why does a dish have so many spices and herbs?

Thousands of questions, hundreds of hours of training, and a new world gradually opened up to them and also to all of us. Now, they are fully equipped with the necessary knowledge and skills to perform their job and are ready to welcome the first guests with a most positive attitude and excitement.

We are really proud of our team, because they are the ones who make the difference.

Tú & Germ – Founders of Noir . October 2014