Only the best seafood for Chef Wilfred at Blue

His imaginative, soulful cooking is deeply rooted in French tradition and gastronomical know-how.

After several prestigious posts in the US, Wilfrid moved back to Thailand as the Executive Head Chef on the opening team of Blue by Alain Ducasse. In its first year of operation, the restaurant was awarded one Michelin star.

Seasonal ingredients, respect for the products in his dishes,
keeping diners happy and the constant search for perfection are the pillars of Chef Wilfrid Hocquet's menus at Blue by Alain Ducasse, the Michelin-starred restaurant at Iconsiam, located on the banks of the Chao Phraya River in Bangkok Growing up in the Montpellier region in the south of France, Wilfrid's first job aged 20 was with Chefs Jacques and Laurent Pourcel in their three-Michelin star Le Jardin des Sens. Then he headed to Monte Carlo to work for the iconic Louis XV-Alain Ducasse à l'Hôtel de Paris (three Michelin stars) in Monaco. Later he moved to Thailand, staying for two years, first as the Executive Chef of D'Sens and then Quince, both well-known for their French and Mediterranean menus. After several prestigious posts in the US, Wilfrid moved back to Thailand as the Executive Head Chef on the opening team of Blue by Alain Ducasse. In its first year of operation, the restaurant was awarded one Michelin star.
His imaginative, soulful cooking is deeply rooted in French tradition 
and gastronomical know-how. Over the years, he has developed a unique ability to marry premium French products and local delicacies, transforming them into extraordinary works of art on the plate.
With seafood accounting for up to 40% of the items on Blue's menu, Chef Wilfred has to be particularly careful in selecting the quality of its source, supply and sustainability Interestingly, he relies on one supplier not only for every seafood product imported from France but also for the majority of seafood used at Blue-Thammachart Seafood. Building trust between a chef and his most important suppliers is a key factor in a restaurant's success. We have a good working relationship with Thammachart and can rely on them for regular deliveries of quality products, twice a week, which is absolutely vital," says Chef Wilfred. "They have good contacts overseas so can give us very useful advice on the availability of seafood according to seasons and possible price changes, which is so important for a restaurant like Blue as we try to stay close to products' seasonality.
"They are a company that looks after their customers.' Blue enjoys a high approval rating from its guests, sixty percent of whom are Thais while the rest are expats and tourists.
The restaurant retains its Michelin star in the latest edition.

​
​