The Fine-Dining Maestro at Capella Bangkok
Chef Mauro Colagreco, of the World’s No.1 best restaurant, joins hands with Capella Bangkok
Italian-Argentinian chef Mauro Colagreco, a Buenos Aires native and former rugby player with a degree in economic sciences, has driven his signature restaurant, Mirazur, to three Michelin stars and no. 1 on the World’s 50 Best Restaurants list, considered the Oscars of the fine dining world. Located on the French Riviera, Mirazur was awarded first place during the 2019 World's 50 Best Restaurant Awards, recently held at the Marina Bay Sands, Singapore.
Mauro’s food reflects his passion for local, seasonal and homegrown ingredients, coupled with a heartfelt approach to hospitality. Highlights from the Mirazur tasting menu include salt-crusted beetroot from the garden with caviar cream, eggs from the chicken coop with smoked eel, and perfect-for-sharing bread infused with ginger and served with a Pablo Neruda poem.
Chef Mauro established Mirazur in 2006 in Menton, a town on the sunny Côte d’Azur in the south of France. Within six months, he was awarded “Revelation of the Year” by Gault & Millau—an influential French restaurant guide. He garnered Mirazur its first Michelin star the following year, and later received his well-earned second star in 2012. After receiving his third Michelin star earlier in 2019, Chef Mauro said he was “overwhelmed! By joy, by happiness, by the feeling of gratitude towards our inner strength and focus we did not lose during these years!”
This genuine sincerity is part and parcel for a man who finds inspiration in “life, my sons, the sprout that pops out from the earth in spring, and nature.” It’s a charming philosophy, and one that defines his cooking style. Now, the man whose exquisite skills and wild imagination have been recognized by the finest hospitality brands, restaurateurs and food critics in the world, will be opening his next restaurant Côte at Capella Bangkok.
Here, Chef Mauro will offer a journey of flavours during which guests will experience flashes of Mediterranean produce amid his signature fresh and light cuisine: housemade pastas, fresh fish, meat and desserts. “I want guests to leave with a piece of this journey into the Mediterranean. I’d like to offer them a food memory they will be able to recall,” said Chef Mauro.
Get ready for some serious pampering, Bangkok. Côte is about to turn up the heat on the city’s fine dining competition.
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