The team
The founders
Việt Phê is, above all, a meeting. Between two men brought together by Vietnam: Viet Tong, who was born there, and Stéphan, who left a piece of his heart there — and probably a few worn-out shoe soles. Việt Phê was born from that meeting — a place where Vietnamese coffee is told differently, in a cup, on a plate, at 170 boulevard Voltaire, Paris 11th.
Viet Tong
Viet is from Đà Lạt, a city perched in Vietnam's Central Highlands, known for its mild climate, flower markets, and exceptional coffee. In his family, you don't really choose between cooking and life — the two have blended together for generations, around tables and stoves.
Viet came to France to pursue higher education in the healthcare field, and later became French out of love for the country. He's the one who guarantees the authenticity of every recipe and the Vietnamese soul of Việt Phê.
Stéphan Balay
Stéphan isn't Vietnamese by birth, but he is by heart. For more than ten years, he has set down his suitcases in Vietnam every year, for stays that keep getting longer.
From the Mekong Delta to the northern mountains, by way of the alleys of Hội An, he knows the country intimately through its landscapes, its flavors, and its people, and has even started learning the language. Let's just say he's making progress — slowly, but surely. He's the one who brings to Việt Phê the curiosity of a traveler, the eye of an enthusiast, and the energy of someone who hasn't finished exploring.
Here to serve you
At Việt Phê, the magic happens in the kitchen as much as at the counter. Behind the stove or in front of the coffee machine, everyone brings their best.
Tony Fred
Cook
Raised between his grandmother's wok and the morning markets, he cooks with the precision of someone who's learned that good food isn't up for negotiation. At Việt Phê, he prepares recipes exactly as they've always existed, true to their origins and flavors. Just one break from tradition: the bánh mì served in a toast instead of a baguette. A deliberate choice, and frankly, no apologies here.
Khanh Nguyen
Barista
Trained between Hanoi and Paris, he's developed a quiet obsession with the perfect extraction and coffee origins that tell a story. He knows the difference between a slow-roasted Vietnamese Robusta and a highland Arabica, and he'll be happy to explain it to you if you have five minutes. Or twenty.