The Okura Prestige Bangkok appoints Gerard Villaret Horcajo as Chef de Cuisine at Elements, inspired by Ciel Bleu

Email [pro_ad_display_adzone id="915574"]

The Okura Prestige Bangkok is pleased to announce the appointment of Gerard Villaret Horcajo as Chef de Cuisine at Michelin-starred Elements, inspired by Ciel Bleu.

Chef Gerard has transferred to Bangkok from Ciel Bleu, the Michelin two-star restaurant at Hotel Okura Amsterdam, where he worked alongside renowned chef Arjan Speelman.

Hailing from Spain, Chef Gerard is passionate about world gastronomy and puts his heart and soul into his cooking. As well as his native Spanish, he speaks English fluently and has basic Dutch.

Chef Gerard began his professional journey as Demi Chef de Partie at Roses Cantina Restaurant, a Mexican restaurant in Amsterdam, after working at several Spanish restaurants in Spain with organic farmers and local fishermen. Stints in other restaurant kitchens learning the culinary arts followed and culminated with his first Michelin-starred 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. As a chef he has continuously looked for opportunities to improve his gastronomic skills and knowledge. To this end he has also pursued internships at several of the world’s top restaurants, including Dinner by Heston Blumenthal, a two-star Michelin restaurant in London, UK; Azurmendi, a three-star Michelin restaurant in Basque Country, Spain and Pierre Marcolini in Brussels, Belgium.

Chef Gerard’s extensive know-how in fine dining ensures that he will be delivering exquisite culinary experiences for guests and visitors to Elements, inspired by Ciel Bleu.

“I am really excited to be joining the team in Bangkok and I’m bound to fall in love with the city and its people. The gastronomic scene here is simply exquisite and I’m amazed,” he said. “I think I’m going to have a lot of fun in the kitchen with the great produce from this part of the world and the seasonal culinary influences of Japan. We will continue to create long-lasting memories for our guests through their dining journey with us. I love spending the day with my creative hat on, crafting new recipes that will indulge the sophisticated appetites of our patrons. I hope that what is to come will be epic!”

[pro_ad_display_adzone id="915575"]