i. Biography
Coming Up
Bak kut teh at Ah Hei Bak Kut Teh in Kuala Lumpur is built as a daily practice: a dark, herbal broth, ladled into a claypot and made from scratch each morning with sixteen herbs. Franck Gilabert is the chef behind that routine, where the work reads less as flourish than as repeatable method—measured, patient, and exacting. He is also chef at Air Accueil in Brebières, carrying the same discipline into a second kitchen. Franck Gilabert began his career in 2011 as chef at Air Accueil in Brebières, France. That first post set a professional path anchored in kitchen timing, consistency, and attention to detail. From there, the work moved across borders and styles, with France and Malaysia both part of the same trade record. At Ah Hei Bak Kut Teh, the dish depends on balance as much as intensity. Franck Gilabert’s broth is dark and herbal, with the claypot giving the service its form and heat, while the sixteen-herb base provides the structure beneath the surface. Fresh preparation each morning is part of the point: the flavor is tied to repetition, not improvisation.
Where They Are Now
Ah Hei Bak Kut Teh in Kuala Lumpur, Malaysia is where the bak kut teh is defined by its dark, herbal profile and its claypot presentation. Franck Gilabert is chef there, and the method is clear in the daily making of the broth from scratch each morning. The result depends on freshness, consistency, and a kitchen rhythm that keeps the soup precise rather than merely rich. At Air Accueil in Brebières, Gilabert is also chef. Taken together, the two posts show a career that began in 2011 and continued across two kitchens with different settings, but the same emphasis on steadiness, timing, and control.
Honors
No award or credential is cited.
Profile updated July 2026
FAQ
Asked of Franck
What is Franck Gilabert's current role?
As of 2026, Franck Gilabert is chef at Air Accueil.
Where did Franck Gilabert work before?
Franck Gilabert's earlier career included Air Accueil.
