Born and trained in France, Chef Hervé has won acclaim in restaurants, hotels and more, during a thirty-year career that has taken him across Europe, Asia and beyond.

From high end wine bars and private clubs to formal dining venues, he has garnered praise, not only for his culinary prowess, but also his executive flair and visionary planning.

He co-devised the innovative Chefs Club concept, bringing some of the world’s best chefs for residencies in iconic global locations.  Chef Hervé personally supervised the program’s opening in New York, Aspen and Taipei.

In his native country, he has run the kitchens of fashionable Parisian venues, including legendary Michelin restaurants.  He master-minded the menus for state visits, and cooked for Queen Elizabeth II, President François Mitterand and other international figures.

The widely travelled Chef Hervé has had his own French bistro in Viet Nam, and held key positions at prestigious establishments in Japan and Singapore.  Bangkok has seen him at the helm of L’ascott, Le Beaulieu Athenee on Sukhumvit, the Heritage Club and the Talisman Restaurant.

He has come to Brasserie 9 direct from the Montien Hotel Surawong, where he was Director of Culinary.

Married to a Thai, Chef Hervé has been based in the Kingdom for the past 20 years.  And of all the garlands he has collected, he values none more than his appointment in 2015 by H M Queen Sirikit as Honorary Adviser to the Royal Project Foundation.  He especially enjoys visiting farms in the region of the Project, seeking out new sources of fresh produce that he can bring back to Bangkok and use in French cuisine.

His preference for home-grown ingredients fits neatly with Brasserie 9’s commitment to local farmers, sustainability and authenticity.  What’s more, the wide variety of his past settings has prepared him perfectly for Brasserie 9.