Chef Gary Alezra

Head Chef – Chef’s Table Two Michelin stars Restaurant, Bangkok

INTRODUCTION
At the iconic two-Michelin-starred Chef’s Table restaurant in Bangkok, led by Vincent Thierry, Gary Alezra serves as Head Chef, supporting the executive chef and overseeing the smooth daily operation of the kitchen. His mission is clear: to ensure every plate reflects the restaurant’s elevated standards while spotlighting the excellence of the venue and the hotel that hosts it.

A CULINARY JOURNEY FROM NORMANDY TO BANGKOK
Originally from Normandy, France, Gary’s professional journey began in earnest with Thierry Drapeau at La Chabotterie in Vendée, where he earned his first position as Executive Chef. There, he discovered not only culinary precision but also the generosity and mentorship of a chef who would later invite him to Thailand to continue their culinary adventure.

Although the restaurant they co-founded closed during the COVID-19 pandemic, Gary’s resilience and talent led him to a new chapter as the right hand to Vincent Thierry. Their collaboration, based on mutual respect and shared ambition, has created a unique bond—one that allows Gary the creative freedom to fully express himself in the kitchen.

His earlier experiences include time under Bruno Oger in Cannes, the legendary Maison Pic under Anne-Sophie Pic, and with Serge and Maxime Chenet, where he sharpened his technique and deepened his respect for classical training.

The kitchen currently uses 80% French products, sourced from various regions of France, and 20% local Thai ingredients. By collaborating with Thai producers—particularly those growing baby vegetables and micro-herbs—they have elevated local sourcing to fine dining standards.

SEASONALITY, SOURCING & TECHNIQUE
The team at Chef’s Table primarily follows the rhythm of the French seasons while embracing Thailand’s agricultural abundance. Sun-grown vegetables and high-quality ingredients from Chiang Mai and Khao Yai—including chocolate, cheeses, cream, and herbs—are featured across the menu.

Technique and discipline guide daily operations. Every dish is tasted collectively before it joins the menu, with input not only from the kitchen but also from the hotel’s owner, whose refined palate and support play a key role in the creative process.

WHAT MAKES A DISH UNFORGETTABLE
“Above all, it is the shared emotion we want to convey on the plate,” Gary says. That emotion begins in the kitchen and is carried to the guest through the front-of-house team, whose ability to translate the story behind the dish is integral.

We are a team, a family, and we all share the same goal.

SIGNATURE QUOTE

The excellence of ingredients, respect for people, and the warmth of sharing: this is the soul of my cooking.” – Gary Alezra

LOOKING AHEAD
With a career built on trust, technical precision, and creative partnership, Gary Alezra continues to evolve at the forefront of Bangkok’s fine dining landscape—bringing together tradition, innovation, and emotion in every service.