Remi Verrier - Chef de Cuisine
Chef Remi, who is French with Sri Lankan ancestry, has worked under some of France's greatest chefs during his career. After graduating in 2007 he came under the direction of Alain Ducasse and Pascal Feraud at the famed Le Jules Verne restaurant at the Eiffel Tower in Paris for two years, before going to London where he worked under the two-star Michelin chef Claude Bosi.
Still in London, Chef Remi moved on to Alain Ducasse at the Dorchester, where he worked for two years under the three-star chef Jocelyn Herland. A year at the Disney Cruise Line Remy restaurant in Florida, USA, followed, where Remi was under the three-star Michelin chef Aranaud Lallemand.
"I decided to become a chef because, first, I always love to eat," says Remi. "But when I started out I was kind of a shy person, so I used my emotions in cuisine. Where I could not put words I was putting color, textures and flavors. It was another way to express myself."
In 2014 Remi became chef de cuisine at Le Classique, the oldest fine dining restaurant in Dubai, creating new menus, managing budgets, and supervising and training staff.
"What always amazes me with cuisine, is the infinite creativity," says Remi. "You also meet people from everywhere. You teach and learn at the same time. It's a very nice exchange."
Before heading to Bangkok, Remi spent three years in Macau. He was executive sous chef for the pre-opening of Voyages by Alain Ducasse, in the Morpheus Hotel, recruiting and training staff, creating menus and recipes, and preparing the opening gala dinner. From there he moved on to become chef de cuisine at the Brasserie in Parisian Hotel Macau, assisting the executive chef in the full operation of the restaurant.
As for having a favorite cuisine, Remi says because he grew up in France and is schooled in French cooking, then it has to be French food. "One of my favorites is however Japanese. And I'm fascinated by the difference between Japanese and French cooking. In France we cook for hours or days to extract all the flavors. In Japan it's the opposite. They reduce the time of preparation, and most dishes are finished at the last minute."
Chef Remi's commitment to the Allium Bangkok
"I will bring my fifteen years of knowledge from around the world, and what I have learned from the Michelin-star masters." "This will be modern French cuisine with slight influences from the Middle East and Asia."