Culinary Close Up

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.

Robert Tordai

Executive Chef

Bethlen Estates- Transylvania, Romania

About the Chef

Following the recent inauguration of the Kitchen Barn at Bethlen Estates, Chef Robert Tordai brings a fresh passion and over a decade of culinary experience to raise the bar of Transylvanian gastronomy. His journey has taken him from mastering Michelin-starred French cuisine to serving as the right-hand man to a master of Japanese food. Now, he runs a pure carte blanche kitchen concept, where “freedom of creation” is the guiding principle.

Tordai’s philosophy is rooted in “Terroir”—food deeply influenced by tradition, culture, geography, and climate. With no fixed menu, he cooks what the forest, farms, and local markets offer each day, ensuring every dish is a surprise for his guests. “I cook for guests as I would cook for my family,” Tordai says, treating every plate with care, attention to detail, and a respect for the best quality seasonal ingredients.

 Stuffed Rooster Leg with Wild Bear Sausage, Smoked Trout Glaze and Autumn Garnishes

This dish is a profound expression of the Transylvanian terroir, marrying the farm, the forest, and the river. Chef Tordai begins with a farmhouse rooster leg, carefully deboned and stuffed with a robust sausage made from wild bear loin and pork belly . This savory parcel is smoked over hay and fruit wood for three hours, then matured for days to deepen the flavor before roasting .

The glaze is where Tordai’s creativity shines: a rich reduction of dashi, soy, honey, and smoked trout that paints the rooster in a glossy, umami-rich coat . The garnishes provide essential balance: a slow-roasted red cabbage glazed with red wine and raisins, a bright beetroot-raspberry jelly on a crisp sea buckthorn tart, and a comforting roasted parsnip and apple purée . It is a dish that is deeply traditional yet surprisingly modern, capturing the wild spirit of the region.

Recipe Snapshot

Mushroom: (While mushrooms are key to his cooking style, this specific recipe highlights wild game and forest ingredients like sea buckthorn and wild bear). Technique: Hay Smoking, Stuffed & Deboned Poultry, Glazing, Dashi Infusion Time: 3 Days (including curing/maturing) Difficulty: Michelin-Level

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