Christophe Grilo at Blue by Alain Ducasse

Bringing over two decades of expertise to the banks of the Chao Phraya, Christophe Grilo exemplifies the pinnacle of French pastry craftsmanship. His culinary journey is one of remarkable dedication, rising from a modest upbringing in the Parisian suburbs to working alongside epicurean titans like the Pourcel brothers and Alain Ducasse. Now leading the pastry and bakery programme at Blue by Alain Ducasse, Grilo masterfully balances classical French savoir-faire with brilliant modern refinement.

His profound passion for artisanal baking is evident in his rigorous commitment to natural yeast fermentation, a time-honoured process that yields breads of extraordinary depth and texture. Yet, it is his transition from structural doughs to delicate sugars and chocolates where his artistry truly shines. Rather than relying on mere spectacle, Grilo approaches his dessert creations with a desire to evoke genuine, childlike joy. By elevating traditional recipes with exact contemporary techniques, he delivers a perfectly calibrated conclusion to the fine dining experience, securing his reputation as a definitive master of his discipline.