 | Chef Gerard's kitchens stock a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France. Gerard Villaret Horcajo, Chef de Cuisine at Michelin starred Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok, has been gaining considerable attention from knowledgeable diners since arriving in Thailand a few months ago Hailing from Spain, Chef Gerard is passionate about world gastronomy and puts his heart and soul into his cooking. He comes to Bangkok from Ciel Bleu, the Michelin two-star restaurant at Hotel Okura Amsterdam, where he worked alongside renowned chef Arjan Speelman. After working at several restaurants in Spain with organic farmers and local fishermen, Chef Gerard gained his first Michelinstarred kitchen experience when he joined two-star holder Ciel Bleu as Chef de Partie in 2011. In 2015 Gerard moved to Vendome, the renowned three-star restaurant in Bensberg, Germany. He later worked at Daalder restaurant in Amsterdam (one Michelin star) and De Librije at Zwolle in the Netherlands, another rare holder of three Michelin stars. Chef Gerard's extensive know-how in fine dining ensures that he delivers exquisite culinary experiences for guests and visitors to Elements, inspired by Ciel Bleu. |
"I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."
One of his key partners here in Bangkok is Thammachart Seafood, known for its top quality, sustainably sourced seafood, which supplies Chef Gerard's kitchens with a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France.
Other quality items from Thammachart Seafood include Blue lobster from Brittany in France, Dutch shellfish and French caviar.
The background of each product is carefully assessed by Chef Gerard. "I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."
Chef Gerard says he likes working with Thammachart Seafood because of its reliability. "They deliver twice a week, which is the same as the best companies in Europe. This is important for a world-class restaurant."
The feedback from diners at Elements, inspired by Ciel Bleu has been extremely positive, he says. "The quality of the scafood products we use is our top priority, not the price."
Other quality items from Thammachart Seafood include Blue lobster from Brittany in France, Dutch shellfish and French caviar.
The background of each product is carefully assessed by Chef Gerard. "I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."
Chef Gerard says he likes working with Thammachart Seafood because of its reliability. "They deliver twice a week, which is the same as the best companies in Europe. This is important for a world-class restaurant."
The feedback from diners at Elements, inspired by Ciel Bleu has been extremely positive, he says. "The quality of the scafood products we use is our top priority, not the price."
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