Summer Menu challenge 2025

About the Restaurant
Chef’s Table- Two Michelin stars

Located high within the iconic Lebua at State Tower, Chef’s Table is one of Bangkok’s most celebrated dining destinations. Awarded two Michelin stars, the restaurant is renowned for its French-rooted cuisine, world-class wine pairing, and uninterrupted views of the kitchen — where precision and elegance unfold in real time.

At the helm is Executive Chef Vincent Thierry, whose vision anchors the restaurant’s reputation for culinary excellence. Known for his refined, ingredient-focused approach, Chef Thierry leads a collaborative team dedicated to delivering an immersive, narrative-driven tasting experience.

Among his team is Chef Gary Alezra, who has played a pivotal role in shaping the summer tasting menu. Working closely with Executive Pastry Chef Guillaume Tournemolle, Chef Gary represents the spirit of creative collaboration that defines Chef’s Table. He emphasizes that the menu is a reflection not of individual fame, but of shared expertise, synergy, and mutual respect.

From sustainably sourced langoustines to Alpine herbs and tropical fruits, every element on the plate is meticulously chosen and elegantly executed — a balance of heritage, innovation, and harmony.

About the Chefs

Vincent Thierry – Executive Chef
A pioneer of French fine dining in Asia, Chef Vincent Thierry brings decades of three-Michelin-star experience to Bangkok’s culinary scene. His leadership at Chef’s Table is guided by restraint, discipline, and a deep respect for ingredients. With a style rooted in classical French technique and a devotion to clarity of flavor, Thierry curates menus that are timeless yet expressive.

Gary Alezra – Contributing Chef for Summer Menu Challenge 2025
As a core member of Chef Thierry’s team, Chef Gary Alezra brings a quiet strength and collaborative spirit to the kitchen. A chef who chooses collective achievement over individual acclaim, Gary’s approach is deeply team-oriented. He credits his contributions to the Summer Menu Challenge not only to his own training and vision, but to the daily exchange of ideas, discipline, and encouragement within the Chef’s Table brigade.

“We don’t create alone. The energy in the kitchen, the conversations with suppliers, the trust of our executive chef — this is where inspiration comes from.” – Gary Alezra

Guillaume Tournemolle – Executive Pastry Chef
Completing the trio is Pastry Chef Guillaume Tournemolle, whose desserts bring delicate balance and poetic closure to each tasting journey. His finesse with flavors such as Blue Vanilla and rhubarb mirrors the team’s overall dedication to ingredient integrity and seasonal storytelling.

Chef’s Summer Menu Inspiration

At Chef’s Table, the summer tasting menu is not the work of one individual, but the result of a dynamic exchange between chefs, suppliers, and the rhythm of the season.

For Chef Gary Alezra, inspiration begins with the integrity of the product.

The excellence of ingredients, respect for people, and the warmth of sharing — this is the soul of my cooking,” he says.

Each dish reflects a deep connection to the fresh, seasonal ingredients brought in by trusted suppliers. From Nordic caviar to Chiang Mai-grown herbs, the menu is a tribute to purity, provenance, and process. But beyond the product, it is the collective energy of the team — their ideas, discipline, and camaraderie — that shapes the final experience.

Together with Executive Chef Vincent Thierry, Pastry Chef Guillaume Tournemolle, and the entire brigade, Gary has helped craft a menu that is simple, honest, and deeply expressive of the team’s shared values: excellence, humility, and harmony.

Signature Selections

The Summer Menu Challenge entry from Chef’s Table is a study in detail — not just in technique and flavor, but in the elevated elements that shape the entire dining experience. From plate to pour, every component reflects the pursuit of quiet luxury and precision.

Crafted On

• Joel Coquet & Jaune de Chrome– Porcelain artistry that frames each dish with minimalist elegance

• (Zalto Collection) – Custom-designed glassware, exclusively crafted for Lebua Hotel

These exclusive selections are available only at Lebua, adding a layer of refinement and identity unique to Chef’s Table.

Ingredient Spotlights

• La Maison Nordique Caviar (Orléans, France) – A delicate expression of the sea, used to accentuate freshness and salinity in the opening dish

• Signature Bottarga by Maison Dehesa  – Sun-dried and pressed roe, bringing depth and umami to seasonal compositions

• Challans Duck from Maison Burgaud – Revered for its succulence and heritage, featured in the main course with cumin-glazed carrots and garlic cream

• Blue Vanilla from La Réunion – A rare, floral vanilla variety used to infuse the langoustine emulsion, creating a warm, aromatic foundation to balance oceanic sweetness

Each of these brands reflects Chef Gary Alezra’s core philosophy: elevate the dish, honor the producer, and let excellence speak through detail.