Started working with Michelin Starred Chefs and completed assignments in Europe, Middle East and Asia with a great passion for hospitality over the years. Sylvain Royer is committed to deliver excellence and unsurpassed guest experiences through capable organization, hard work and determination. Eager to assist in the development and expansion of a top class hotel brand with either innovative hotel projects, food and beverage concepts, pre-openings, quality/design control and or brand management. His specialities are in food & beverage management, innovative restaurant concepts, fine dining, hospitality consulting and pre-openings.
Perched on the 37th floor and serving exquisite French cuisine, creative cocktails, a great wine list and panoramic views of Bangkok’s skyline, Scarlett Wine Bar and Restaurant opened by Sylvain promises a memorable rooftop dining experience. This vibrant rooftop bar and French restaurant in Bangkok boasts a produce-driven menu, featuring smaller tapas-style bites as well as charcuterie and cheese boards, succulent dry-aged steaks, fresh seafood delicacies and more, served in a lively and sophisticated ambience. Scarlett’s elegantly designed space is sleek and inviting yet unpretentious, making it a great choice for any occasion.
1. What is your philosophy when it comes to food?
I believe it is paramount in meeting our diners needs and as much as possible their requests, all the while paying respect to the source of the produce and ingredients.
2. Name your most Favourite dish on the menu? And why?
The Beef Cheeks, which is part of my DNA as a chef. I recall when I first started cooking in the Champagne region of France, in those days they used to throw away the cheeks. My father was the one who first introduced me to this part of the cow for cooking. Marinated minimum of 24hrs and slow cooked to perfection. We tried putting it on the menu and it became so famous as many guests in Thailand are already used to eating the cheeks of animals like pig and cows.
3. Main considerations when it comes to choosing your ingredients?
Supporting local producers by using vegetables from farmers around Thailand, which is found on many dishes served at Scarlett Wine Bar and Restaurant. At the same time bringing the best imported ingredients from overseas.
4. How do you see the growing demands for sustainable produce affecting the food world?
Sustainability is important and we do our best in researching “real” sustainable produce and ingredients before we purchase and use them. If everyone does their part, the impact on the world will be a collectively effective one.
5. If you weren’t a chef, or in the food business, what would you be?
A farmer, but having said that it never came to my mind to do anytime else but cooking.
6. Do you have a memorable food experience that impacted you as a child or young chef?
My dad was a charcutier, and he is one of my inspiration on being a chef. He makes delicious sausages called andouillette which I grew up eating.
7. What do you enjoy most about being a chef?
Satisfying the guests by serving good quality dishes, I like seeing them enjoy the food and beverage served at Scarlett Wine Bar and Restaurant.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Technique, cooking styles and methods are important for every chef.
9. If you had a choice of anything for your last meal, what would you choose to have?
My dad’s home-made charcuterie like sausages and pâtés.
10. Do you have any tips for budding chefs or restaurateurs?
They need to know that it is a tough job, very difficult. You have to like what you do and you need to have some skills from the beginning.
ADDRESS:
188 Si Lom Rd, Khwaeng Suriya Wong, Khet Bang Rak, Bangkok 10500, Thailand
PHONE:
+66 96 860 7990
WEBSITE:
hhttps://www.pullmanbangkokhotelg.com/restaurants-bars/scarlett-wine-bar-bangkok/
Read more about Pullman Bangkok Hotel G who has won Savour BlackBookAsia Magazine’s awards for Best Accor Hotel and Rooftop Bar And Restaurant in Thailand by clicking below: