French Restaurant and Craftsmanship for European Cuisine at Victoria

Six years ago, Victoria Opened it’s doors. Since then, we’ve served thousands of guests at our EmQuartier and CentralWorld locations, all enjoying dishes made from scratch. 

What makes our food special? The chefs behind it. Meet the culinary team that brings French craftsmanship to our kitchens every day.

Chef Gib: 20 Years of Expertise in European Cuisine & French Restaurants

Chef Gib runs Victoria’s kitchen. She also oversees the entire HMA restaurant group’s culinary standards. When you eat at Victoria, you’re tasting 20 years of experience across some of Bangkok’s best kitchens.

She studied Food Industry and Food & Nutrition at Rajamangala Institute of Technology, building strong foundations in food safety and culinary best practices. Her career spans some of Bangkok’s most respected kitchens, including Dusit Thani, Baiyoke Hotel and  Renaissance Hotel. She’s opened and managed hotel kitchens across Thailand and the Philippines. Her role? To make sure every kitchen met high standards and served consistently good food.

She joined Victoria on opening day in 2019. She’s been here ever since, developing every dish on our menu. What makes her the perfect for Victoria? She knows European cuisine inside and out, but she also understands what Bangkok diners want. That balance - classic French technique meets local taste - defines Victoria’s menu.

Chef Gib

Chef Gib at work

Chef Guillaume: From Biochemistry to Bangkok

Chef Guillaume spend his early career in a biochemistry lab in Paris. Then he realised something: he loved food more than molecules. 

He left science, enrolled in culinary school, and worked his way up through Parisian kitchens. His specialty? Asian and fusion cuisine - unusual for a French chef, but perfect for Bangkok. He worked for two years at Mūn, the iconic rooftop restaurant at Galeries Lafayette near the Champs-Élysées, followed by a year at Le Ciel de Paris, a celebrated French-European restaurant. 

His first international experience began at the luxury resort Manapany in Saint-Barthélemy, where he focused on one thing: zero-waste cooking. He learned how to use every part of every ingredient. It’s the same philosophy that we follow at Victoria - nothing wasted, everything made from scratch. 

What’s he bringing to Victoria? Classic French technique with an eye for Asian flavours. He loves the brasserie style - elegant plating, everything made fresh. 

Chef Guillaume

Chef Guillaume working on a French Classic, The Fish Meunière

Chef Boat: The  Mastermind Behind HMA’s Menus

Chef Boat designs menus for every HMA restaurant - Victoria, Cocotte, and Mozza. As Executive Chef, he’s the final word on what goes on your plate.

He didn’t start at the top. He started at Cocotte in 2016 as Chef de Partie. Nine years later, he runs the entire culinary operation. In between? He opened his own restaurant - Longrare, specialising in Southern Thai cuisine. It taught him what it takes to run a kitchen, and how to balance flavours that Bangkok diners love. 

He studied at Le Cordon Bleu Paris and the Culinary Institute of Switzerland - one of the top hospitality schools globally. That’s where he learned technique. Victoria is where he applies it. 

He works directly with Chef Gib on Victoria’s menu. His role? Make sure every dish works - technically, visually, and in terms of flavour.

When something isn’t right, he’s the one who catches it. You might not see him in Victoria’s kitchen every day, but his influence is on every plate you eat. 

Chef Boat at Victoria

Chef Boat Plating our Signature Lobster Pasta

Our Head chefs rotate between multiple restaurants weekly, but don’t hesitate to say hello when you see them at Victoria. Their passion and expertise are at the heart of every dish we serve.

Book your table here.