Gaysorn Urban Resort is delighted to introduce ” Gaysorn Urban Resort Chef’s Table 2019 – A French Original Gastronomic and Art Enthusiast”
This year 2019, Gaysorn Urban Resort is proud to present a French Original Gastronomic Curator and Art Enthusiast – “Jerome Coldefy” together with “Chef Clement Hernandez” – a Culinary many esteemed Michelin Star decorated establishments in Europe and a Co-Founder of Pat&Mam, a company specialized in wild mushrooms from the North of Thailand and Truffle and Foie gras sourced from his home region.
Chef Jerome Coldefy
Entrepreneur, Gastronomic Curator, Ambassador for the good Life, Chef and Connoisseur, Art Enthusiast and above all a French original… Jerome is the living definition of a “bon vivant extraordinaire”…. He started off his illustrious Career as a Restaurant Manager at the Sofitel Grenoble in France, before 11 years ago he set foot into the Kingdom of Thailand and made his first mark here, with the “La Cuisine” – Restaurant, a classic French eatery, on Koh Samui.
As an Autodidact and revered specialist of traditional French cuisine, he has held many dinners and events for embassies and diplomats, as well as the Who is Who of Bangkok’s High Society, under the Banner of “Bel-Ami” he creates culinary experience combined with a focus on art and the art of hospitality itself.
Chef Clement Hernandez
Chef Clement hailing from Carhors, in south-western France, a region synonymous with some of the most traditional French ways of life. Its sites dramatically being contained on three sides within a U-shaped bend in the River Lot known as the ‘presqu’île’ (peninsula). Cahors is known as the center of AOC ‘black’ wine, which has been made since the Middle Ages and exported via Bordeaux, long before that region had developed its own viniculture industry.
His Culinary Career took him through many esteemed Michelin Star decorated establishments in Europe, before leading him here to Bangkok Thailand, where he landed as Part of Jean Michel Lorraine’s “J’AIME”, co-heading the kitchen as the Sous Chef from 2015 to 2017. After opening Brasserie Cordonnier as the Executive Chef in 2018, he now also ventures as Co-Founder of Pat&Mam, a company specialized in wild mushrooms from the North of Thailand and Truffle and Foie gras sourced from his home region.
Fittingly Chef C.H. chose a menu steeped in culinary history as a tribute to his most esteemed of many Mentors; Chef Bernard Loiseau, under which he thrived early in his career, at “Le Relais Bernard Loiseau”. The Menu will take us back into a time and setting many of us feel forgotten, and long for to experience again; truly product focused simple preparations that peak only through the excellence of the technique of the Chef acquired over years of emerged experiences. Without fuss or overpowering garnishes, focusing the absolute most attention to detail, towards the final and truly classic dish.
He will guide through the evening seamlessly, connecting the historical and heritable details of the food and products selected with the greatest care, with the feel and experience of the evening.