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
M.O.F 2007 and World Champion of Pastry 2005

Having been a pastry chef for over two decades, the 2005 World Champion of Pastry and M.O.F 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.