Elements, inspired by Ciel Bleu has built a reputation for refined French cuisine prepared with premium seasonal ingredients complimented by exquisite artisanal produce from Japan and Europe. Dining at the restaurant is a true journey in 'guestronomy' and an example of the hotel's commitment to the art of delivering omotenashi, or heartfelt Japanese hospitality.
The retention of its star is an honour for the restaurant's culinary and front-of-house team, prompting Gerard Villaret Horcajo, Chef de Cuisine at Elements, inspired by Ciel Bleu to say, "On behalf of our entire team, I am thrilled that we have retained our Michelin star. Cooking is our passion and we put our hearts and souls into our work every day in the kitchen, so it is fantastic to know that our hard work is once again recognised by Michelin. It gives us all a big boost. I am extremely proud of my team, both kitchen and service staff. We have achieved this together!"
Chef Gerard learned this craft working at numerous Michelin starred restaurants in Europe, including The Okura Prestige Bangkok's Michelin two-star sister restaurant Ciel Bleu at Hotel Okura Amsterdam. "This is the first time I have been at the helm of a restaurant that has won or retained a star, so it's a fantastic feeling and it means a lot to me," he explained and adding, "We are fortunate in this part of the world to have access to some of the best fresh produce available anywhere in the world, and the seasonal variety is simply incredible. Our ongoing challenge as a team is to use this produce to create inspiring seasonal dishes in the classic French style that also pay homage to our Japanese roots. I can tell you, work is never dull!"
Chef Gerard's sentiments were echoed by Mr. Niek Hammer, General Manager of The Okura Prestige Bangkok, who said, "Earning a Michelin star is a signal achievement in the first place, but as any top chef will tell you - and Chef Gerard is certainly among them - keeping the star year after year is the crowning glory, the real testament to the hard and often unseen work done every day in the restaurant. Maintaining the standards required to keep a star, particularly over six long years and especially over the last two years of global disruption, is quite remarkable. Chef Gerard and his team at Elements, inspired by Ciel Bleu are to be congratulated on their magnificent achievement. We are very happy to have him with us as he continues to craft spectacular Guestronomic experiences that delight Okura patrons old and new.
Source: The Okura Prestige Bangkok