Chef
Gerard Villaret Horcajo
- Discipline
- Chef
- Based in
- Bangkok, Thailand
i. Biography
Gerard Villaret Horcajo frames cooking as craft rather than career: a practice built on product, health, service rhythm, and the controlled movement of French-Japanese cuisine toward clarity. Born in Barcelona, the Spanish chef speaks in the register of someone measuring value in repetition and restraint, not in titles. At Elements, Inspired by Ciel Bleu in Bangkok, his work reads as disciplined composition—precise, pared back, and attentive to what each element contributes on the plate.
The Climb
Training at Dinner by Heston Blumenthal, Azurmendi, and Pierre Marcolini placed Gerard Villaret Horcajo in kitchens where consistency, speed, and exact technique are part of the daily standard. That kind of formation tends to build habits that show up later in the smallest details: the control of texture, the timing of service, and the confidence to keep a plate clean rather than crowded. Today, Gerard is Head Chef of Elements, Inspired by Ciel Bleu, The Okura Prestige Bangkok.
Today
At Elements, Inspired by Ciel Bleu in Bangkok, he serves as Chef de Cuisine, working within a French-Japanese frame that depends on contrast without excess. The style asks for balance at every step: richness managed carefully, acidity and texture positioned with intent, and flavors allowed to stay legible rather than masked. That approach is visible in a seasonal plate such as Dutch smoked eel with green sauce from kureson, crème fraîche, and Oscietra caviar, one of his seasonal dishes blending Eastern and Western elements. The construction is exacting but not fussy; smoke, cream, and salinity are set against one another with control, letting each part hold its place. The same discipline carries into dessert, where Gerard’s signature dessert arrives in the shape of binchotan Japanese charcoal. The form is spare and graphic, and it shows a kitchen working with concept only when the concept is also edible. In that sense, the dessert behaves like the rest of the menu: direct, considered, and built to leave a clear impression without ornament. The kitchen ethic extends beyond the pass. "I believe that having a healthy lifestyle is important not only for the present but also for the future." In a service environment shaped by timing, product knowledge, and controlled experimentation, that reads as part of the work itself—another form of discipline that supports the plate.
Signature
Gerard's signature dishes include binchotan Japanese charcoal and Miyagi F5 wagyu.
In Their Words “I like to experiment. I like to develop. This requires time. If I want to work with a product that I never used before I am going to need time to understand the product to try it out.” “I don't see it as a profession, but as a passion. My job became my passion 10 years ago. It's something that I will do for free.”
Recognition
Gerard's honors include MICHELIN Star (for Elements, Inspired by Ciel Bleu).
Profile updated July 2026
FAQ
Asked of Gerard
What is Gerard Villaret Horcajo's current role?
As of 2026, Gerard Villaret Horcajo is Chef de Cuisine.
Where did Gerard Villaret Horcajo train or study?
Gerard Villaret Horcajo trained at Dinner by Heston Blumenthal and Azurmendi.
What recognition has Gerard Villaret Horcajo received?
MICHELIN Star (for Elements, Inspired by Ciel Bleu) (2023).
