Q: Chef Sylvain, can you tell us a bit about your background and what brought you to Thailand?
Sylvain Constans: Certainly! My journey as a pastry chef began in culinary school in France, where I was inspired by my family’s love for cooking. I’ve had the privilege of working in some of the most prestigious kitchens around the world, including L’Oranger in London, Hotel Cheval Blanc in Courchevel, and Beige Alain Ducasse in Tokyo. My move to Thailand was driven by a desire to explore new culinary landscapes and immerse myself in the rich cultural tapestry of this beautiful country. Working at Capella Bangkok has been an incredible experience, allowing me to blend French pastry techniques with local Thai flavors.
Q: What do you enjoy most about living and working in Thailand?
Sylvain Constans: Thailand is a country of immense beauty and diversity. I love the vibrant food culture here and the warmth of the people. The local ingredients are incredibly fresh and unique, offering endless possibilities for creativity in the kitchen. The blend of traditional and modern influences in Thai cuisine is truly inspiring, and it’s a joy to incorporate these elements into my pastry creations.
Q: Why do you believe using local ingredients is important for sustainability?
Sylvain Constans: Using local ingredients is crucial for sustainability for several reasons. Firstly, it reduces the carbon footprint associated with transporting goods over long distances. Secondly, it supports local farmers and communities, ensuring that the economic benefits of the culinary industry are shared more equitably. Additionally, local ingredients are often fresher and more flavorful, which enhances the quality of the dishes we create. By focusing on what’s available locally, we can also promote biodiversity and the preservation of traditional farming practices.
Q: Are there any new trends in the culinary world that you find particularly exciting, even if they’re not yet mainstream?
Sylvain Constans: One trend that I find fascinating is the growing emphasis on fermentation and preservation techniques. These methods are not new, but they are being rediscovered and reimagined in modern gastronomy. Fermentation, for instance, can add incredible depth and complexity to flavors, and it’s a sustainable way to reduce food waste. I believe this trend will continue to gain traction as more chefs explore its potential.
Q: Why do you enjoy using Kad Kokoa Thai Terroir chocolate in your creations?
Sylvain Constans: Kad Kokoa’s Thai Terroir chocolate is exceptional. The single-origin beans from different provinces in Thailand offer a unique flavor profile that is both rich and complex. The dedication of Kad Kokoa to quality and sustainability aligns perfectly with my own values as a chef. Their chocolate allows me to create desserts that are not only delicious but also tell a story of the land and the people who cultivate it. It’s a beautiful collaboration that highlights the best of what Thailand has to offer.
Q: Can you share any upcoming projects or new creations you’re working on?
Sylvain Constans: I’m excited to share that I’m working on opening a new property in Bangkok, where Thai chocolate like Kad Kokoa will play a central role in our dessert offerings. This project is still under wraps, but it promises to be a unique and innovative addition to the city’s culinary scene. Stay tuned for more details—it's going to be very exciting!
Q: Thank you for sharing your insights, Chef Sylvain. Any final thoughts?
Sylvain Constans: It’s my pleasure. I’m grateful for the opportunity to work in such a dynamic and inspiring environment. Collaborating with local producers and exploring the rich culinary heritage of Thailand has been incredibly rewarding. I look forward to continuing this journey and creating more memorable experiences for our guests.