Chef Thierry Drapeau, Executive Chef at Signature Bangkok - 1 Michelin Star 2023, 2024 & 2025

Born in Nantes, in France’s beautiful Loire Valley, Chef Thierry was drawn to the art of cooking while watching his father prepare the family’s Sunday meal. Inspired by nature, Chef Thierry calls his approach “cuisine of the soil”, which brings together the finest, purest ingredients and flavours of land and sea. Chef Thierry’s menus chart a journey of discovery, taking guests through the intimate stories behind each ingredient. At Signature Bangkok, Chef Thierry continues to innovate and evolve his dedication to ‘floral cuisine’.

Inspired by Thailand’s rich natural landscape, Chef Thierry draws on subtle, delicate flavours of edible flowers and herbs to craft beautiful presentations with light and highly concentrated flavours. Grounded in the art of French cooking, Chef Thierry creates meals that are impeccably French and surprisingly light and expressive, making them an ideal experience for special occasions and everyday dining.

Prior to launching Signature Bangkok, Chef Thierry ran the legendary 2-Michelin star Thierry Drapeau Logis de la Saint-Sulpice-le-Verdon, en Pays de La Loire, France. Chef Thierry received his first Michelin star in 2005, within one year of opening. A second Michelin star followed in 2010. He held on to the exclusive 2-Michelin star pedigree for nine consecutive years, making him one of a few chefs worldwide to attain this remarkable achievement.

Was your decision to become a chef well thought out, or did you fall into the profession by chance?

It was never planned in a formal sense. My earliest food memories go back to Sundays with my father—he would cook lunch for the family, and I would watch, fascinated. There was something about the smells, the rhythm of it all, the way people gathered around. I didn’t know it then, but those quiet moments planted a seed. Eventually, what started as simple admiration became a passion, and that passion led me naturally to the kitchen.

What were your biggest influences in pursuing a culinary career?

From the beginning, I’ve been drawn to ingredients that are delicate, floral, and aromatic—herbs, blossoms, light broths. The elegance of nature has always fascinated me, and it continues to shape my cuisine. Over time, I’ve learned how to build flavor profiles that highlight those notes in subtle, poetic ways. It’s a constant evolution, but that core influence remains the same.

What new culinary trends are you noticing right now?

Nordic cuisine is making a quiet but strong impact—there’s a clear focus on purity, fermentation, and a respect for natural ingredients. It resonates with how I like to cook: letting nature speak for itself. Floral cuisine is also trending globally. It’s interesting to see how edible flowers, once just a garnish, are now being used to express flavor, not just beauty.

What is an emerging ingredient that you’ve been using a lot lately?

Citrus has become something of a muse for me. Not just lemons or oranges—but yuzu, sudachi, finger lime. Each variety has a unique personality. I love how citrus can brighten a sauce or bring balance to something rich. It’s a natural enhancer, and I’ve been exploring how far that range can go.

Is it easy or difficult to find the right ingredients for your cuisine in Bangkok?

Surprisingly, Bangkok offers excellent access to global ingredients. That said, at Signature, over 80% of our ingredients are imported—because our guests come to us for an authentic French fine dining experience. While we embrace local herbs and edible flowers, the soul of the dish still comes from France. It’s a careful dance between local freshness and imported precision.

What would you cook at home for a casual dinner?

If I’m cooking at home, it’s likely a pot-au-feu. It’s deeply rooted in French tradition—slow-braised beef, root vegetables, marrow bone, and a broth infused with herbs. It’s not fancy, but it’s soulful. It’s the kind of dish that gathers people around a table, which, to me, is the essence of what food should do.

What is the difference between being an executive chef in France and in Bangkok?

In France, the kitchen can feel intense—there’s a legacy, an expectation, and a sense of pressure that comes with it. In Bangkok, I’ve found a different energy. The city is vibrant but relaxed, which gives me creative space to breathe, to take risks, and to reimagine dishes without the weight of tradition pressing down on me.

Do you use as many local products as possible, and does that impact the menu?

We integrate local elements where it makes sense—especially with aromatics, flowers, and herbs. These are things that carry the spirit of the region. But our main ingredients are imported from France because we’re telling a French story here. Still, I love the interplay between the two. It creates something unique to Signature.

How is the relationship with food different between France and Thailand?

In France, dining is ceremonial—it’s structured, intentional, and rich with tradition. In Thailand, food is more communal, more spontaneous. People share plates, eat with their hands, and the experience is filled with warmth. I admire that. It reminds me that food is ultimately about connection, not just presentation.

Is there a dish that sums up your style?

Yes—the artichoke and truffle parfait with Comté cheese. It’s refined, yes, but also approachable. There’s comfort in it, depth, and a bit of surprise. It’s me on a plate—layered, aromatic, and grounded in French technique with a playful spirit.

Are there any new dishes you’ve discovered that might appear on the menu?

I don’t chase trends or replicate what others are doing. My menu evolves with me—my experiences, my travels, even my mood. Sometimes inspiration comes from an ingredient at the market, a memory, or even a fragrance in the air. When that happens, I sketch something new, but always within the Signature Bangkok identity.

Do you test your dishes on family or friends?

My family is back in France, so we don’t have the chance to do that often. But I regularly invite peers—fine dining chefs—to taste and critique. Their feedback is invaluable. It’s honest, experienced, and it pushes me to refine things I might not see on my own.

How often do you change the menu at Signature Bangkok?

Every season. We align our menus with the French seasons, which gives a beautiful rhythm to the kitchen. Ingredients change, energy changes, and so does the mood of the dining room. It keeps us inspired and our guests curious.

What is the most requested dish by your customers?

Our guests often ask for the hot Mille-feuille —it’s theatrical and comforting at the same time. The strawberry carpaccio is another favorite, especially for its balance of acidity and sweetness. And the langoustine with Dashi beurre blanc has become something of a signature—it’s French, but with an unexpected Japanese whisper.

Do you serve vegetarian dishes?

Absolutely. We have a full five-course vegetarian tasting menu. I treat vegetables with the same respect as meat or seafood. It’s not about substituting—it’s about showcasing the beauty of what the garden can offer.

What qualities do you believe are most important in a young chef?

Respect. Respect for the product, for your team, for the traditions that came before you. Technique can be learned, but humility and reverence for the craft—that’s what makes a chef.

What’s your opinion of chefs like Gordon Ramsay who have popularized fine dining on TV?

In the beginning, those shows made cuisine exciting for a new audience—and I appreciated that. But now, they often feel too theatrical, too focused on perfection and pressure. For me, cuisine should be about emotion and generosity, not just technique.

Can you name a few personalities you’ve cooked for?

I’ve had the honor of cooking for Laurent Gérard, the French humorist, and Yannick Noah, who brought great energy to the dining room. Years ago, I also prepared a meal for President François Mitterrand—an experience I will never forget. These moments stay with you and remind you of the power food has to connect.

What’s one kitchen tool no chef can live without?

A small paring knife. It’s precise, versatile, and always within reach. From peeling fruit to fine garnish work, it’s the tool that ties everything together.

What’s the best advice you’ve ever received?

“Be persistent.” That came from Chef Jenny Jacquet early in my career. The kitchen is full of highs and lows, wins and mistakes. The only constant is your ability to keep going.

What’s your favorite holiday destination?

Les Sables-d’Olonne, on the Atlantic coast of France. It’s where I’m from, and there’s a salty breeze there that always brings me back to myself. The food, the sea, the quiet—it’s the kind of place that recharges your soul.

What are your upcoming plans or dreams for the future?

My dream is to bring a second Michelin star to Signature Bangkok. It’s not just about recognition—it’s about proving to ourselves that we can keep pushing, refining, and elevating the experience. We’re on that journey now, every day.