Wilfrid Hocquet

Wilfrid Hocquet is a passionate French chef with a career built in some of the world’s best restaurants. He studied at the Paul Bocuse Institute, where he mastered classic French cooking, and then worked under Alain Ducasse in top Michelin-starred kitchens. His journey took him from France to Monaco and all the way to Las Vegas, where he led fine-dining restaurants known for their high standards. With years of experience, he developed a style that is both precise and creative, always focused on bringing out the best in every ingredient.

At Blue by Alain Ducasse in Bangkok, Hocquet blends French tradition with the vibrant flavors of Thailand. He works closely with local farmers and fishermen to source the freshest ingredients, giving his dishes a unique twist while staying true to his roots. His plating is elegant but never overcomplicated—every element on the plate has a purpose, creating a balance of colors, textures, and flavors. His goal is simple: to create unforgettable dining experiences that are both visually stunning and deeply satisfying.

Beyond cooking, Hocquet is a dedicated mentor who enjoys guiding young chefs and sharing his knowledge. He believes great food comes from passion, discipline, and constant learning. Under his leadership, Blue by Alain Ducasse has become one of the most celebrated restaurants in Asia, offering guests a taste of French excellence in the heart of Bangkok.