Collaboration with World-Class Culinary Stars

Chef Romuald Fassenet
M.O.F 2004 and A Michelin-starred Chef

Chef Romuald Fassenet, a Meilleur Ouvrier de France (2004) and Michelin-starred chef, has had an illustrious career, honing his craft in prestigious kitchens across France, the US, and Germany. Known for his innovative cuisine, Chef Romuald expertly blends contrasting flavours such as sweet and sour or smoky and iodine. He owns Le Château du Mont-Joly and Bouchon Le Grévy with his wife, Catherine. In February 2024, he joins hands with Chef Jean-Yves Leuranguer and Chef Jean-Baptiste Natali at The Apurva Kempinski Bali for a series of extraordinary culinary events, including a Sunday Brunch and a 5-course set menu at Koral restaurant. His creations will also feature in an artisanal afternoon tea at Selasar Deli.

 

 

Chef Thierry Drapeau
Michelin-starred Chef

Michelin-starred Chef Thierry Drapeau, originally from Nantes, France, developed a passion for cooking by watching his father in the kitchen. His cuisine is rooted in "cuisine of the soil" and "floral cuisine." It reflects a deep connection to nature and celebrates the finest ingredients from the land and sea. Chef Thierry gained recognition at his restaurant, Domaine de la Chabotterie, where he earned and maintained two Michelin stars for nine years. Now the Executive Chef at Signature Bangkok, he continues to innovate by blending his culinary philosophy with Thailand's rich ingredients. Chef Thierry's kitchen is a theatrical stage where guests engage with the culinary process and discover the stories behind each dish. In March 2024, he collaborated with Koral's Executive Chef Jean-Baptiste Natali to present an exquisite 5-course dining experience at the iconic Koral aquarium restaurant.

 

 

Chef Mitsuru Konishi
Michelin-starred Chef

Chef Mitsuru Konishi from Japan has carved out a unique niche in the culinary world by combining contemporary French techniques with Japanese flair. His culinary journey began at the Michelin-starred L'Atelier de Joël Robuchon in Tokyo and continued in prestigious French kitchens such as L'Hôtel de Carantec and Taillevent, where he became the first Japanese Sous Chef. Since 2013, Chef Konishi has been a significant figure in Hong Kong's dining scene, earning two Michelin stars at Wagyu Takumi in 2014. As the Executive Chef at ZEST by Konishi, he led the restaurant to earn a Michelin star in 2019. His fusion cuisine reflects innovation while maintaining a deep respect for tradition. In March 2024, Chef Konishi brought his expertise to Bali, collaborating with Chef Shunji Hasegawa to present innovative 5-course and 7-course Japanese Omakase at Izakaya by OKU.

 

 

Chef Fabrice Prochasson
M.O.F 1996

Encouraged by his mother in 1982, Chef Fabrice Prochasson embarked on a culinary journey over four decades. His mastery earned him the prestigious title of Meilleur Ouvrier de France (MOF 1996), and in 2013, he led the French team to victory in the Bocuse d'Or as their coach. Chef Prochasson has represented French gastronomy at international events, including the 2000, 2004, and 2008 Olympic Games. He is also the author of "Loiret et Gourmandises," a book paying tribute to his roots and culinary journey.

Beyond his culinary achievements, Chef Fabrice is the Director of Creation and Innovation Europe at Aryzta, leading innovation for brands like Coup de pates®. As President of the French Culinary Academy, he champions French gastronomy and nurtures emerging talents. His contributions earned him Knight of Agricultural Merit in 2012 and Knight of the Legion of Honor in 2015.

In May 2024, he joined forces with Michelin-starred Chef Jean-Baptiste Natali to present a multi-sensory dining experience at the iconic Koral aquarium restaurant, followed by an extraordinary Sunday Brunch at Pala Restaurant alongside Chef Jean-Yves Leuranguer (MOF 1996).

 

 

Chef Philippe Rigollot
MOF 2007 and World Champion of Pastry 2005

Having been a pastry chef for over two decades, the 2005 World Champion of Pastry and MOF 2007 Chef Philippe Rigollot defines his pastry as a less sweet pastry with vibrant fruity flavour. His expertise in textures and temperatures also creates a tasty and fairly simple presentation of his creation. In August 2024, guests can savour his culinary mastery alongside MOF Cuisine (1996) Chef Jean-Yves Leurangier and Michelin-starred Koral’s Executive Chef Jean Baptiste-Natali at Pala Restaurant, Selasar Deli, and at the iconic Koral aquarium restaurant.

 

Chef Jérôme Schilling, the MOF Cuisine (2022) and the two Michelin-star at Château Lafaurie Peyraguey Hôtel et Restaurant Lalique à Sauternes.

Setting the bar high for culinary excellence, Chef Jérôme Schilling has been working alongside great French chefs throughout his career. His culinary journey began in Alsace and gained experience under renowned chefs including Chef Hubert Maetz and the ‘Chef of the Century’ Joël Robuchon, then went on to conquer new territory with an MOF 1969 Chef Roger Vergé. He then ventured into avant-garde cuisine with Thierry Marx and Jean-Luc Rocha at Cordeillan-Bages before settling at Chassela. In 2015, he became the Executive Chef at Restaurant LALIQUE - Château Lafaurie-Peyraguey, and  earned a Michelin star in 2019 and a second star in 2022  as well as awarded the title of Meilleur Ouvrier de France Cuisine in the same year. Chef Jérôme Schilling considers himself a "culinarian of the vine," as winemaking remains very close to his heart in his personal and professional life, significantly influencing his culinary creations.

In October 2024, guests can experience his culinary mastery alongside Michelin-starred Koral's Executive Chef Jean Baptiste-Natali, followed by an Artisanal Afternoon Tea with the resort's Executive Pastry & Bakery Chef Rizqi and Pastry Chef Iqbal at Selasar Deli, and together with The Apurva Kempinski Bali’s Executive Chef Yoann Mathy to present a collaborative menu at Pala Brunchcation to conclude the extraordinary weekend.

 

Chef Lucas Dumarski
Head Pastry Chef from Two Michelin-star restaurant Mezzaluna in Bangkok

Concluding a Full Year of Star-studded 'Celebration of Culinary Arts, ' we collaborated with Chef Lucas Dumarski, the Head Pastry Chef from Two Michelin-star restaurant Mezzaluna in Bangkok. Throughout his culinary journey, Chef Lucas has developed a lifelong passion for his crafts and honed over a decade of experiences in Michelin-starred establishments since he began his culinary career, including the Two Michelin-starred restaurants Pierre Gagnaire Tokyo, L'Auberge des Glazicks by Olivier Bellin, and L'Auberge de Collonges by Paul Bocuse. His mastery is evident in the combination of diverse taste profiles of the ingredients, resulting in innovative and delightful dishes.

In November, Chef Lucas Dumarski joined forces with one Michelin-star background, Chef Jean-Baptiste Natali, the Executive Chef of Koral Restaurant and Chef Gusde for a 6-course set dinner at Koral Restaurant, followed by a sweet and savoury collaboration at Selasar Deli with our Executive Pastry and Bakery Chef Rizqi and Pastry Head Chef Iqbal.

 

Chef David Gallienne  
A One Michelin-star Chef and 2020 Top Chef Winner

Chef David's passion for culinary arts is inherited from his grandfather, who introduced him to gardening, fishing, mushroom picking, and snail collecting from an early age, igniting his deep love for nature. Upon completing his hotel management studies, Chef David began his career in the catering business before his curiosity and desire to explore the culinary world led him to Alençon, Rouen, and Bagnols-de-l’Orne, honing skills in several Michelin-starred restaurants in Normandy. Despite her love for his home region, Chef David is also an enthusiastic traveller who enjoys exploring the cultures and flavours of the destinations, preferably the far-flung ones. It was during his journey in learning Japanese cuisine that he met Chef Éric Guérin, who was then the chef and owner of le Jardin des Plumes. In 2017 Chef David joined Chef Éric in the kitchen of le Jardin des Plumes before becoming the proud owner of this One Michelin Star restaurant in Normandy in early 2020, one that has also been achieving 15.5/20 in the Gault&Millau guides.

In January 2025, Chef David Gallienne collaborated with MOF(1996) Chef Jean-Yves to present a flavourful journey in Pala Brunchcation.

 

 

Chef Florian Stolte 
One Michelin-star Restaurant 1789 and Restaurant Schatzhauser

With over a decade of remarkable culinary expertise, Chef Florian Stolte is renowned for his creative approach to cooking. He has refined his skills in top-tier establishments, developing a unique style that blends European influences with Asian inspiration, particularly ones drawn from his travels in Asia. His admiration for local cuisine, especially those showcased through a destination's street food, has inspired him to combine the finest seasonal ingredients with Asian flavours. Under Chef Florian's leadership, Restaurant 1789 has earned a Michelin star and three Gault Millau toques, showcasing his commitment to innovative and creative cuisine.

In January 2025, Chef Florian Stolte shared the stage with the resort’s award-winning culinary artisans for Koral dinner in collaboration with One Michelin-starred background Chef Jean-Baptiste Natali and Pala Brunchcation in collaboration with MOF(1996) Chef Jean-Yves.

 

 

Chef Naoyuki Shimada 
Executive Chef at Okuzuno Japanese Dining

Bringing the vibrant flavours of Japanese cuisine around the world across Okinawa, Hong Kong, and Indonesia, Chef Naoyuki Shimada, the Executive Chef at Okuzuno Japanese Dining, has introduced an authentic Japanese Izakaya concept to the heart of Jakarta and Bali since 2017.

On the Japanese Emperor’s birthday, also known as Tennou Tanjyobi, Chef Naoyuki brought his mastery of innovative Japanese cuisine to collaborated with Chef Shunji Hasegawa and presented a seven-course Omakase, infusing authentic flavours and showcasing each chef’s culinary mastery.

 

 

Chef Pierre Caillet 
MOF Cuisine (2011) owner and Executive Chef of a One Michelin and Michelin Green - Maison Caillet

Recognised as a significant figure in French culinary scene, MOF Cuisine (2011) Chef Pierre Caillet, the owner and Executive Chef of One Michelin and Michelin Green - Maison Caillet, is celebrated for his dedication to the traditional gastronomy of his region, infusing it with contemporary techniques and presentations. Committed to culinary excellence, he has participated in numerous competitions and successfully led his restaurant, Maison Pierre Caillet, to earn its first Michelin star in 2012 and a Green Star from the Michelin Guide in 2020 for its eco-friendly approach. Additionally, in 2023, the restaurant was awarded 17/20 in the Gault & Millau d'Or.

In March 2025, Chef Pierre Caillet will collaborated with Michelin-starred background Chef Jean-Batiste Natali at Koral Restaurant on 7 March and with MOF (1996) Chef Jean-Yves Leuranguer for a sensational brunch experience at Pala Restaurant on 9 March.