Many chefs who grow beyond cooking in one kitchen or are celebrities in their own right are often represented in their namesake restaurants by carefully chosen head chefs. Life offers an insight into the chefs behind the big names and why they were chosen for the culinary brands.
Sartoria by Paulo Airaudo
Born in Argentina to Italian parents, chef Paulo Airaudo opened his first restaurant La Bottega in Geneva, Switzerland, in 2015. He has 14 restaurants worldwide, with multiple Michelin stars. Sartoria by Paulo Airaudo opened in 2024 and is headed by Czech national chef Ales Donat.
“Ales is an exceptional chef with remarkable creativity and strong leadership skills. When I met him, I immediately recognised him as someone who has technical excellence and the ability to inspire and lead a kitchen team. For a project like Sartoria, I needed someone who could carry the vision forward with the same passion I have for it,” says chef Airaudo.
“Working with Ales is remarkably easy because we share a common goal. When there are new ideas or dishes to explore, we discuss them openly. Whenever I can, I come in to taste and give feedback and we’re constantly refining and improving together.”
Chef Donat adds: “Since the opening of Sartoria, the partnership with chef Paulo has been nothing short of extraordinary and seamless. From the development of our first menu, it became clear that we shared a unique creative spark and a mutual passion for realising Paulo’s ambition to bring refined Italian fine dining to Bangkok.”
Chef Airaudo explains: “The Filetto alla Rossini is a perfect example of how we collaborate. It’s a classic that carries tremendous history, a dish that demands respect for tradition while still allowing room for refinement. We worked on it together, discussing every element: the quality of the beef, the foie gras, the truffle, the balance of the sauce. Ales brought his creativity and precision, while I contributed my vision for what this dish should represent at Sartoria.”
Gaggan at Louis Vuitton
Gaggan Anand needs no introduction. Having reached Asia’s No.1 restaurant spot on the Asia’s 50 Best Restaurants list for many years, his collaboration with LV’s first-ever combined retail concept and restaurant in Asia brings his avant-garde cuisine to French haute couture. Iconic Gaggan dishes like the Lick It Up or the Yoghurt Explosion are brought to the plate by British head chef Vix Rathour.
Chef Gaggan Anand, right, with chef Vix Rathour at Gaggan at Louis Vuitton. (Photo courtesy of Chanat Katanyu)
“Chef Vix has a very strong personality, is unpredictable like me and has similar traits. He’s very passionate, sometimes overwhelming, and these are exactly what I need in a head chef. I need them to be as crazy as me and as weird in his food, and make sense out of it. He’s a great storyteller. Gaggan’s food is all about storytelling and because of that storytelling, he was the right fit,” says chef Anand.
“Vix has 100% free rein and there’s no culinary philosophy challenge. He has his philosophy, though my name is on the door, but I do not enforce my knowledge on him. I believe that if he’s ethical to what he does and it is his way to take it, I think that’s how it is. And in a way, it also brings difference from one Gaggan to the other Gaggan, because in Gaggan, it’s completely my philosophy. Here, he’s the head chef and he runs it. If I don’t like something, I give him feedback and then we fine-tune it.”
Chef Rathour explains: “I think I spent a lot of time working with chef Gaggan at the chef’s table and I kind of understand his likes and dislikes and his outlook on food. When I conceive a new menu, the first thing I look at is seasonality. But at the back of my mind, I am always thinking, ‘Is chef Gaggan going to like this?’. Sometimes, I try to cross the boundary because obviously I use Indian food, but then I have my own vision for it, so it’s not as authentic to India or him, but it’ll be authentic to me.”
“Even though we like to open with the Yoghurt Explosion, the flavours are changed seasonally. It is still chef Gaggan’s classic dish. We also like to have Lick It Up on every menu, though it is different from the one at Gaggan.”
Chef Anand adds: “In the two years that Gaggan at LV has been open, we’ve adapted to what people want here. When people come to Gaggan, they want something else. When they come here, they want something else. Both restaurants are yin and yang. Though they may fit together, they don’t match. So in a way this is more about those kinds of people who are very classic in fine dining and Gaggan is very experimental.”
Duet by David Toutain
Duet by David Toutain blends modern French cuisine with the duality of food and nature. French chef David Toutain’s Normandy roots and global travels inspire the menu at the Bangkok restaurant. For Duet, he collaborated with chef Valentin Fouache.
Chef David Toutain, right, with chef Valentin Fouache at Duet by David Toutain. (Photo courtesy of DIEGO ARENAS)
“I didn’t choose Valentin; we chose each other. It was something very natural. He has amazing experience, having worked at Michelin-starred kitchens in France and Thailand. He was a very, very good chef with a good mentality. Before we opened Duet, Valentin came to Paris and we worked together. He has amazing technique, philosophy, ideas and management,” says chef Toutain.
“The menu at Duet is all Valentin. His culinary philosophy is very unique and the idea was to have an executive chef, not someone who just copies me. We always give each other suggestions, ideas, movement, but we always connect,” adds chef Toutain.
“Most of the time, chefs like myself who work for other consulting chefs come from their ‘parent company’. That’s not the case. We didn’t know each other at all before Duet and we had to get to know each other little by little. It’s a true story of manhood and trust that we’ve built together. I went to Paris to experience David’s cuisine. I came back with a head full of ideas. The dishes are created by me under the philosophy of David. David tries all the dishes when he comes to Bangkok. Before we launch a new menu, David gets the entire picture, the recipes and the process of each dish. He gives me some advice and ideas from his experience for some of the creations,” says chef Fouache.
“The dish that we worked on together is the ‘Zucchini, Pistachio, Lemon Balm’. When I was in Paris, I saw chef David make a dish with zucchini and pistachio, and it was delicious. For the summer menu, I decided to make this dish with lemon balm, adding a sake beurre blanc with yuzu kosho,” says chef Fouache. “Even the black sesame artichoke is a dish from Paris that Valentin replaces with artichoke,” adds chef Toutain.
Blue by Alain Ducasse
Being one of the most famous chefs in the world, chef Alain Ducasse needs no introduction. Led by executive chef Evens López, Blue by Alain Ducasse serves modern French cuisine.
Chef Alain Ducasse, right, with chef Evens López at Blue by Alain Ducasse. (Photo courtesy of THAWAT_ICONSIAM)
“Evens López has more than 10 years of experience. He has worked in remarkable establishments and is accustomed to working in diverse cultural environments. All this would be enough to make him an excellent choice for heading Blue’s cuisine. Yet there are even more specific reasons. First, Evens has been trained at Le Louis XV – Alain Ducasse, in Monaco, which is my talent incubator. He, thus, is perfectly infused with my culinary approach. And, secondly, he is a very energetic person, able to lead his team,” says chef Ducasse.
“I expect him to be a driving force; to propose new dishes according to seasons, local resources and the culinary identity I have defined for Blue. It is important the chef develops a cuisine with his own sensitivity,” he adds.
“My relationship with Ducasse is one built on trust, mentorship and a shared culinary foundation. It is a relationship that began when I had the honour of working at his three Michelin-starred restaurant, Le Louis XV – Alain Ducasse, at the Hôtel de Paris in Monte Carlo. That experience was formative, allowing me to truly refine my skills within his visionary approach to French cuisine. When I was appointed executive chef here at Blue, I felt a great excitement, but also a profound sense of responsibility. Ducasse is a legend and I am deeply grateful that he has placed his trust in me to take the reins of this successful, Michelin-starred restaurant,” says chef López.
“The core of our working relationship is his belief in the chef’s personality. He encourages me to cook with my own voice. He understands that I have trained for over a decade in Europe under French and Italian masters and that I bring my own South American heritage and passion for bold flavours. He knows my style and he gives me the freedom to express it, always ensuring that we maintain the French characteristics and the high standards of ‘naturality’ that define the Ducasse philosophy. He is a mentor who empowers his chefs, saying, in essence, ‘Evens, if this is what you like, just go ahead’,” adds chef López.
Cannubi by Umberto Bombana
Italian chef Umberto Bombana is a household name in Hong Kong, having lived there for 33 years. His 8½ Otto e Mezzo Bombana in Hong Kong is the only Italian restaurant to be awarded three Michelin stars outside of Italy. Inspired by Italy’s most prestigious vineyard hill, Cannubi by Umberto Bombana showcases Italian seasonal produce under chef Andrea Susto.
Chef Umberto Bombana, right, with chef Andrea Susto at Cannubi by Umberto Bombana. (Photo courtesy of Cannubi by Umberto Bombana)
“Chef Andrea Susto truly understands my culinary philosophy. We share the same values when it comes to Italian cuisine: respect for tradition, purity of flavour and discipline in technique. I first met him many years ago in Hong Kong. I was immediately impressed by his cooking, which allowed the true character of each ingredient to shine on the plate. From that moment, I was keen to get to know him better and to understand his approach to Italian cuisine more deeply,” says chef Bombana.
“What impressed me most was his ability to respect the roots of Italian cooking while refining his skills and applying contemporary techniques to elevate the experience. His dishes always show balance: faithful to tradition, yet modern on the plate. My aspiration is to continue preserving Italian culinary heritage by nurturing the next generation of chefs. To do this, I need to create more restaurants where young talent can grow, shine and carry forward what I call ‘the soul of Italian cuisine’. Chef Andrea was at the top of my list,” adds chef Bombana.
“I provide the overall framework for each seasonal menu. Chef Andrea then develops the dishes within that structure. If he has a new idea or a different approach, he always shares it with me and seeks my feedback. For certain dishes, we work together closely, sometimes side-by-side in the kitchen, refining flavours and techniques until we are both confident that the dish delivers true pleasure to our guests,” explains chef Bombana.
“Now that I am based in Bangkok, I am constantly inspired by the quality of local produce, including excellent organic ingredients. I often share my discoveries and ideas with chef Bombana, especially when I feel they can elevate a dish further. Even when chef Bombana is not physically in Bangkok, he is very present. He always knows what is happening and is quick to offer guidance wisdom and reassurance. His presence is felt in the kitchen every day,” says chef Susto.
Côte by Mauro Colagreco
Mauro Colagreco has forged a style of his own, born of his Argentinian heritage, the chefs with whom he trained as he draws on the local culture on both sides of the French-Italian border. Côte by Mauro Colagreco is a team handpicked by chef Colagreco and led by chef Davide Garavaglia.
Chef Mauro Colagreco, right, with chef Davide Garavaglia of Côte by Mauro Colagreco. (Photo courtesy of Côte by Mauro Colagreco)
“We chose Davide to lead the kitchen at Côte for several reasons. First, every new restaurant opening is a true exploration for us: we study the location, meet local producers and test products according to their seasonality and quality. Davide worked at Mirazur between 2015-2018, where he gained not only technical skills but, more importantly, the spirit of our cuisine. This combination of rigour and creativity, along with his passion from day one, made him the ideal candidate to lead a kitchen that must remain faithful to our identity, even far from home,” says chef Colagreco.
“Davide has significant freedom to create a menu, but always in line with our culinary philosophy. He is an accomplished chef, who has reached true creative maturity. We have constant and highly enriching exchanges and I have complete trust in his work. We collaborate closely whether it’s to develop new dishes or plan the evolution of the menu. My working relationship with Davide is very fluid and collaborative. The trout with chamomile sauce or squid from Surat Thani served with a velouté made from its skin and poached white asparagus are dishes that illustrate our approach,” adds chef Colagreco.
“One dish that really reflects the collaboration between Mauro and me is the Cold oyster, created for Côte’s fifth anniversary menu. The idea started with Mauro, who wanted a cold, refreshing starter inspired by loy kaew, a traditional Thai fruit dessert. I took that concept and interpreted it through oysters, using their natural salinity as a base and lifting it with bright citrus, seasonal fruit and prickly pear. For me, the dish feels like a dialogue between us. It reflects our shared references, personal experiences, local culture and what’s in season. That back-and-forth is how many of our dishes come together, and it’s what keeps the menu evolving while staying true to the spirit of Côte,” explains chef Garavaglia.
Anne-Sophie Pic at Le Normandie Bangkok
Chef Anne-Sophie Pic is the most decorated female chef in the world, holding a total of 10 Michelin stars across her restaurants as of 2023. Her first restaurant in Thailand opened last year at the Mandarin Oriental and is headed by Tamaki Kobayashi.
Chef Anne-Sophie Pic, left, with chef Tamaki Kobayashi at Anne-Sophie Pic at Le Normandie Bangkok. (Photo courtesy of Anne-Sophie Pic at Le Normandie Bangkok)
“I am delighted to have Tamaki Kobayashi by my side to lead the kitchen at Le Normandie. She joined my restaurant Pic in Valence as an intern and climbed the ranks to become my head chef. Tamaki embodies exacting standards, attention to detail and precision-qualities essential for orchestrating a brigade with rigour and harmony. Her talent and passion for gastronomy shine through in every dish. Our collaboration, spanning nearly 15 years, now finds its full meaning in this new shared challenge in Bangkok,” says chef Pic.
“To collaborate with me, Tamaki visits my laboratory, the Pic Lab in Valence, several times a year. Tamaki has known my cuisine for many years, which creates a very natural and intuitive working relationship between us. She understands my culinary language deeply: its foundations, its gestures. Tamaki helps identify which products to source in Thailand, guiding the research and allowing the dishes to grow organically from what the place and context offer. The process is collaborative, built on trust, shared references and a constant exchange between technique, memory and discovery,” explains chef Pic.
“I have been working with Anne-Sophie for about 15 years, yet there is always more to learn. When creating new dishes, I never work alone, I always begin by collaborating closely with chef Anne-Sophie and the R&D kitchen team. As part of her team, I follow her guidance, adapting and refining each dish, while ensuring that the final creation fully reflects her culinary vision,” says chef Kobayashi.
“One emblematic dish I developed together with Tamaki is a reimagined classic: Brittany blue lobster. The lobster is cooked gently over embers and enhanced with sake lees, bringing a subtle depth and smoky elegance to the flesh. Around it, the dish explores the full complexity of dashi, reinterpreted through an unexpected dialogue with red fruits,” says chef Pic.
Dining and Cooking