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Emilio Fusé — chef & founder, Los Fuegos.
Viedma, Patagonia → Hanoi, 2019.
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Emilio Fusé — chef & founder, Los Fuegos.
Viedma, Patagonia → Hanoi, 2019.
“ I was born and raised in Viedma, on the banks of the Río Negro in Patagonia, where everything is cooked over an open fire. That fire is where my food comes from. ”
Born in Patagonia, between Viedma and Patagones, with family land outside town: fruit trees, polo horses, and gatherings around the fire.
No cooking school. Farms first, then hotels and restaurants in Buenos Aires.
Running a dairy and cattle farm, where weekend asados became the first farm-to-table dinners.
Came for a month and stayed for years: a wood-fired Argentine kitchen on a beach, then years building wood-fired kitchens for hotels and restaurants across Vietnam.
Opened in July, in a small garden in Hanoi, after two years of preparation. No gas: local lychee wood, handmade grills and ovens, and time.
The first fresh, never-frozen Argentine Angus flown into Vietnam was served here. Since 2019, Los Fuegos hosts the Argentine Embassy's Beef & Wine Day.
The new house: two floors, a garden, a long table, and our own dry-aging chamber.
“ At first I kept saying I would stay ‘one more month’, until the months became years. ”
La Nación, 2019 — on Bai Xep“ Hanoi is a big city that feels like a small town. We opened in Tây Hồ, where the expats and the diplomats live. ”
La Nación, 2019 — on Hanoi“ In this small garden my team and I built the kitchen and the ovens with our own hands. Five years already — time flies! ”
Vietnamnet, 2024 — on our fifth birthday“ An asado is not a dish, it is a gathering. Your Tết and our Sunday fire are the same table. ”
Everything is cooked over local lychee wood and embers; nothing over gas. Whole cuts age in our own chamber. The asados are made to share, and the long table in the garden is where Hanoi's Argentine nights happen.
Five months after opening, the back garden opened its doors; the indoor room came next.
When the city closed, the fire kept going: fresh cuts delivered for home cooking, with rocket salad, roasted garlic and chimichurri.
A party in the garden to thank everyone who came through the first year.
A fundraiser asado night for a school of fifty students in Hoàng Su Phì, Hà Giang.
Over the mountains to Hoàng Su Phì, to cook for the children of Tà Chải.
The first food out of the kitchen after the lockdown was not for sale: 150 meals for the Blue Dragon Children's Foundation.
A month of works: a bigger kitchen and a better room, reopened on 22 May.
The aging process begins: the first pieces in our own chamber.
Three screens, two lambs on the cross, and the whole garden watching Argentina together under the lights.
Six months of tasting and curation: a sketchbook, a diary and a wine list in one.
Voted by the public for the second year running, and Emilio voted favourite chef — People's Picks 2024, Where In Vietnam.
Four chefs, four stations, over twenty canapés: Hoàng Tùng, Olivier, Nico and Emilio cook together.
Mozzarella, burrata and provolone made in-house with fresh milk from a dairy farm outside Hanoi.
On 1 March, Los Fuegos moved 200 metres to a garden villa at Alley 35: two floors, a garden, a long table.
We visited the farm ourselves: Stockyard in Australia, the first chapter of our provenance certificate.
Since 2019 the Argentine Embassy has held its Beef & Wine Day here during Argentine Week — five editions so far, from the V to the IX — and, since 2025, the Malbec World Day tastings with Argentina’s wine importers. The first one came two months after we opened, and we are glad they keep coming back.
On a Beef & Wine Day the garden fills up: striploin, ribeye, tomahawk, skirt and tri-tip on the boards, the importers’ Malbec, the IPCVA’s station, a tango couple between the tables and the team in Argentine shirts. And now and then the fire travels: the Embassy has asked us to cook at its own house for its National Day, a Zuccardi tasting and the Foreign Minister’s beef presentation.
Before the house existed: in Ho Chi Minh City, the Embassy gathers the Argentine community and Emilio travels south to cook for them at Cugini — the first time we cook for the Embassy.
Argentine Beef Day opens the V Argentine Week, with Ambassador Juan Carlos Valle Raleigh and guest chef Alberto Curia at our fire: the first Embassy event in the garden, two months after opening.
The VI Argentine Week, held entirely at Los Fuegos with Chargé d’affaires Luis Costas: four days of asado, the ribs on the cross, and Emilio presenting Patagonia to the Embassy’s guests.
The first fresh, never-frozen Argentine Angus flown into Vietnam is presented here, with the Embassy at the table: skirt, rump and striploin, provoleta and churros filled with dulce de leche.
Beef & Wine Day opens the VII Argentine Week, ‘Celebrating our friendship’, with Ambassador Luis Pablo Beltramino; the Embassy recognises Los Fuegos for promoting the culture and image of Argentina. The week closes with our asado at the Tango Festival by Hoàn Kiếm lake.
Wine dinner with Pablo Richardi, winemaker of Flechas de los Andes, with Red Apron and Celliers d’Asie: the Embassy at the table, the asado by Emilio.
VIII Argentine Week, 50 years of diplomatic relations. On the 11th the VTC9 show ‘Argentine flavours’ is filmed in the garden with the Embassy — asado, chimichurri and empanadas for a Vietnamese audience. On the 12th, our third Beef & Wine Day, with the IPCVA and the importers.
Foreign Minister Diana Mondino’s official visit to Hanoi: Emilio cooks the Argentine beef at the Embassy’s presentation. The same month, two asado masterclasses for VinUni’s students at the Ambassador’s residence, with Ambassador Beltramino — on the brick parrilla Emilio had built there.
A Zuccardi Wines tasting at the Embassy, with the Argentine beef cooked by Emilio — ‘an excellent and harmonious pairing’, in the Embassy’s words.
National Tango Day in Hanoi — we cook the steaks for the Embassy’s tango night — and a week later the Argentine cheese tasting, Capilla del Señor and Lombarde, in our garden.
Malbec World Day, ‘Share it your way’, with Argentina’s importers: over forty Malbec labels in one night. In May, our fire at the Embassy’s National Day reception.
Beef & Wine Day opens the IX Argentine Week with Ambassador Marcos Antonio Bednarski: the IPCVA’s station of chilled Argentine Angus, VinUni’s students at our side, tango between the tables and the team in Argentine shirts. November became our Argentine Month.
The 16th Malbec World Day in April, the first in the new garden at Alley 35: close to thirty Malbec labels, ‘Your Malbec, Your Call’. In June, the Ambassador’s farewell asado — the way Argentines say goodbye.
In November 2022, fifteen chefs from across Vietnam spent three days in Đà Lạt with the Aussie Meat Academy of Meat & Livestock Australia: lamb butchery with Greg Butler, a blind tasting, the market, and a cooking challenge in teams. Emilio's team cooked a rump centre and a lamb short loin the Argentine way — rolled, over the fire, with a cheese-stuffed pepper — and came home with the ‘Way to handle the cuts’ award and the Academy's certificate.
Some of the people who have sat at our table since 2019 — and the tables we were asked to set elsewhere, two of them a year before the house opened.
Ambassador of Haiti to Vietnam for twelve years · Emilio cooked an asado for him and his guests — pork ribs, chorizo and peppers stuffed with egg on the grill — at his residence in Hanoi, a year before Los Fuegos opened · March 2018
Ambassador of Argentina (2017–2020) · June 2018: Emilio cooked at his residence for ten Latin American ambassadors and the ambassador of Spain — humita empanadas, homemade chorizo, Angus tenderloin, alfajor helado · June 2019: the first ambassador at our fire, before the house opened · February 2020, his farewell: a lamb on the cross in the courtyard of the residence, and a last dinner at our table
Ambassador of Uruguay · Emilio designed the brick parrilla of her residence in Hanoi, lit it for the first time training her staff, and cooked Uruguayan Angus for the guests · December 2019
Argentine singer-songwriter, ‘Cantando al Mundo’ · Tangos and folk songs in the back garden, February 2020
Chargé d'affaires of the Argentine Embassy · VI Argentine Week 2020, held entirely at Los Fuegos · Photo : VOV
Head coach of Vietnam's national team (2023–24), former Japan coach, and winemaker · Presented his Saint-Émilion ‘Sol Béni’ at Los Fuegos in March 2021, and signed bottles in 2023
Ambassador of Colombia to Vietnam (2019–2024) · A Colombian cooking day in our old garden with the Embassy and the Spanish students of Hanoi University: corn arepas shaped by hand and toasted on the griddle, and a certificate for every student · April 2021
With brand ambassador Guillaume Leclercq · Wine dinner, May 2022
Ambassador of Argentina · Beef & Wine Day 2022 and 2023, the VTC9 show cooked in our garden — and the brick parrilla Emilio built at the Ambassador’s residence, where the Embassy’s asados and the VinUni masterclasses of March 2024 were cooked
Winemaker, Flechas de los Andes · Wine dinner, May 2023 · Photo : Flechas de los Andes
Ambassador of Australia to Vietnam (2022–2024) · The dinner of the Vietnam–Australia Beef Cattle Symposium, brought to our fire by the Australian Embassy, Griffith University and Meat & Livestock Australia: a hundred guests from both delegations, canapés on arrival, forty-eight bottles of wine, tomahawks on the cross and a lamb at the door · 14 November 2023
Ambassador of Vietnam to Argentina (2020–2024) · Vietnam’s envoy in Buenos Aires while we cooked Argentina in Hanoi: a dinner with Ambassador Luis Pablo Beltramino and Francisco Franco Martínez of the Argentine Embassy · 2023 · and, back in Hanoi, a table with friends under the lights of our new garden · 2026
Minister of Foreign Affairs of Argentina · Emilio cooked the Argentine beef at the Embassy's presentation during her official visit to Hanoi, March 2024
T.U.N.G Dining, Fabrik Bistro, Cugini · Friends Chef Dinner for our fifth birthday, June 2024
Argentine cheese tasting with the Embassy · December 2024
Chill Asado late brunch for Malbec Month · April 2025
Striker of Vietnam's national team · May 2025
With Flechas de los Andes, Red Apron and Celliers d'Asie · Wine dinner in the garden, October 2025
Ambassador of Argentina · Beef & Wine Day 2025, Malbec World Day, and his farewell asado in June 2026
CEO of Stockyard Group, former Chief Marketing Officer of Meat & Livestock Australia · This time we were the guests: in August 2026 Emilio walked the pens of Kerwee Feedlot in Jondaryan, Queensland — the home of Stockyard — and sat down to dinner in Brisbane with Lisa Sharp and Linden Cowper of Stockyard. The trip behind chapter 01 of our Provenance Steak Certificate · August 2026
What happened at the house lately: the dinners, the visits, the new cuts and the new wines, as we told it on the day.
It is finally back: clean, naturally beefy flavour, a tender texture and a lighter finish than the heavily marbled cuts. The kind of steak that stays satisfying without feeling heavy — so yes, 500 g goes down surprisingly easy.
Our second chapter takes us to Kagoshima. Founded in 1985 from a family vision shared between a father and his three sons, Kamichiku connects cattle raising, processing and distribution under one roof. Marbling like this speaks for itself — and at Los Fuegos you can try it from 700,000 ₫.
We visited the farm ourselves and spent time with the people behind the beef. With the new Los Fuegos Provenance Steak Certificate you can follow the journey of your steak — the producer, the feeding programme, and how many days it took to reach your table. Stockyard Red & Gold is chapter one.
We had the honour of hosting Ambassador Marcos Antonio Bednarski for his farewell dinner: one final asado with friends gathered around the fire, the way Argentines say goodbye. After nearly forty years in the Argentine Foreign Service and two years embracing Hanoi as his own city, he leaves many friends here. The fire is always lit if he is ever back.
Our new wine list has arrived: more than a hundred bottles from nine countries, chosen to stand beside the fire — bold Argentine reds, crisp whites and sparkling for the celebrations. Every bottle was picked with one thing in mind: the perfect partner for fire-cooked beef, asado and our dry-aged Patagonian lamb.
On 1 March, Los Fuegos moved two hundred metres to a garden villa at Alley 35 Đặng Thai Mai: two floors, a garden, a long table and our own dry-aging chamber. Every corner and every flame was prepared with care. Thank you for the patience, the messages and the constant support.
A full house for the Embassy's Beef & Wine Day, with the support of the IPCVA, VinUniversity and its students, and all the suppliers and friends who made it possible. The asado at the parrilla, Argentine wines at every stand, and a week of beef specials to follow.
Where French elegance meets Argentine passion: a wine dinner under the stars in the garden, celebrating the heritage of Edmond de Rothschild and the character of Flechas de los Andes, with Red Apron Vietnam and Celliers d'Asie.
A focused tasting of premium Australian beef at the long table: quality cuts, cooked over the fire, and a night of sharing notes with the people who know the beef business best.
On 17 April we had the honour of hosting Malbec World Day, celebrated in more than twenty countries. Over forty Malbec labels were poured in the garden — and with more than forty Argentine wines permanently on our list, we are proud to be a home for Argentine wine in Vietnam.
We have begun making cheese in-house with fresh milk from DaniFarm, a dairy just outside Hanoi: mozzarella, burrata, provolone and a few semi-hard ones. A journey that started as an experiment and is now on the table.
We were part of Argentina's National Tango Day with the Embassy, cooking Argentine steaks over the fire while the dancers took the floor.
Four chefs, four stations and over twenty canapés to open our fifth-anniversary celebrations: Hoàng Tùng of T.U.N.G Dining, Olivier Genique of Fabrik Bistro, Nico of Cugini and Emilio, with Cabaña Las Lilas 120-day grain-fed Angus and Argentine wines.
Two, four or the long table. We show you the hours with their traffic light.