RMIT graduate with 4.0 GPA launches fine-dining concept

RMIT graduate with 4.0 GPA launches fine-dining concept

A new generation of food innovators is emerging from RMIT Vietnam, with graduate Doan Anh Thang exemplifying how science, creativity and entrepreneurship can come together beyond the classroom.

Graduating in 2026 from RMIT Vietnam’s inaugural Food Technology and Nutrition cohort with a perfect GPA of 4.0, Thang has already stepped into the culinary spotlight as the founder of Vore, a fine-dining concept that blends experimentation, storytelling and sensory design.

Doan Anh Thang celebrates graduating from RMIT Vietnam with a perfect 4.0 GPA, alongside his parents. (Photo courtesy of Doan Anh Thang) Doan Anh Thang celebrates graduating from RMIT Vietnam with a perfect 4.0 GPA, alongside his parents. (Photo courtesy of Doan Anh Thang)

Rather than framing his journey as becoming an entrepreneur, Thang describes it as something more fundamental.

“I do not think the transition was from student to founder. I think it was from consumer to creator,” he said. “For a long time, I admired great ideas, beautiful concepts, and ambitious work from a distance. What changed was not the idea, but my relationship with it.” 

That shift became tangible when he found the right partners, turning Vore from a personal concept into a shared responsibility. “Responsibility forces decision and growth,” he said. “RMIT gave me an environment where ideas were encouraged to be tested and pushed into something tangible.”

From invisible science to visible experience 

While a hospitality degree may have seemed the more direct path to opening a restaurant, Thang deliberately chose Food Technology and Nutrition to understand what he calls “the invisible side of food, the logic beneath the beauty.”

“Food is not just something we consume; it is a system of perception,” he said. “Once you understand that, creativity becomes less random and more intentional.” 

Thang reflected on how the Human Sensory Evaluation course had influenced him profoundly. “That course stayed with me because it revealed something universal,” he said. “People may come from different cultures, ages, and backgrounds, but there are shared human cues in how we experience food.”

Thang has already stepped into the culinary spotlight as the founder of Vore, a research-informed culinary venture. (Photo courtesy of Doan Anh Thang) Thang has already stepped into the culinary spotlight as the founder of Vore, a research-informed culinary venture. (Photo courtesy of Doan Anh Thang)

This insight now underpins the philosophy behind Vore, where innovation is carefully balanced with familiarity. “Innovation is not about being different for the sake of it. It is about understanding what is universally human and reshaping it just enough to create surprise without losing connection.” 

Academic excellence with balance and discipline 

Achieving a GPA of 4.0 required more than academic ability. Thang credits a structured yet flexible mindset he describes as “two-phase discipline”. 

First, he focused on deeply understanding each assignment before attempting to complete it. Then, he refined and strengthened his work with that broader perspective. 

Equally important was consistency. “I showed up. That sounds basic, but I mean it seriously,” he said. “If a lecturer made the time to teach, the least I could do was meet that effort with my full presence.” 

At the same time, he rejected the idea that top students should only study, emphasising the importance of balance, diverse experiences and rest, “because a life with only pressure becomes narrow very quickly.” 

He also highlights the role of the RMIT community. “RMIT is full of people who are thoughtful, talented and unexpectedly generous. Conversations with friends, lecturers, professional staff and industry guest gave me perspective, encouragement and standards to grow into.” 

Turning ideas into reality 

The concept behind Vore was shaped by both academic exploration and creative inspiration, including the storytelling-driven approach seen in the series Chef’s Table. “What moved me most was not just the dishes, but the idea that a meal could open someone’s mind, not only their mouth,” he said. 

While RMIT provided a safe space to test ideas, translating them into a real-world dining experience presented new challenges. “The biggest challenge has been accepting that reality has weight,” Thang said. “Financial limitations are real. Misalignment between people is real. The distance between vision and execution is very real.” 

Working with diverse teams outside the university environment also required new levels of communication and maturity. “In the real world, alignment must be built from scratch. That takes patience and resilience.” 

Dr Truong Thuc Tuyen (left) and Doan Anh Thang (Image: RMIT)Dr Truong Thuc Tuyen (left) and Doan Anh Thang (Image: RMIT)

Reflecting on Thang’s academic performance, innovation mindset and potential, Dr Truong Thuc Tuyen, Program Manager of Food Technology and Nutrition, RMIT Vietnam, said: “Thang has demonstrated the ability to translate scientific knowledge into applied innovation. Through the development of Vore, a research-informed culinary venture, he has integrated food science, nutrition principles, and entrepreneurial thinking into a practical initiative. 

“This endeavour reflects not only creativity and initiative, but also his commitment to bridging academic rigor with real-world application - an attribute highly aligned with the mission of RMIT Vietnam.” 

Creating meaning through food

Looking ahead, Thang hopes his work will go beyond dining as a sensory pleasure. “I want people to feel curiosity, reflection and even a sense of being changed in some small way,” he said. “Food can do more than feed people. It can gather meaning.” 

He also aspires to support others in their creative journeys, including the possibility of returning to RMIT as a lecturer in the future.

Reflecting on his own path, Thang encourages students to move beyond accumulating experiences. “Try not to only collect experiences. Try to understand them. A lot of us do many things at university, but few really stop and ask what those experiences are changing in them,” he said. “Continuous reflection is where progress truly starts.” 

Story: June Pham 

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