Meet the People of Blue | Blue by Alain Ducasse

People

Plates, Passion, People

Meet the People of Blue - the ones who craft meaningful culinary connections.

At the core of Blue by Alain Ducasse is a passionate team that flourishes through their genuine, close-knit bonds. They celebrate every step of Blue’s journey, and applaud every achievement – all while striving for excellence and telling a story through every dish.

Driven by passion, commitment and savoir-faire, the People of Blue work in harmony to bring you exquisite dining moments.

Meet the Team

At the heart of the Blue experience: the People of Blue

Chef Wilfrid Hocquet

Executive Chef

Seasonal ingredients, deep respect for produce, the pursuit of perfection, and the happiness of his diners are the pillars that build Chef Hocquet's menus. His imaginative and soulful style of cooking is deeply rooted in French tradition and refined techniques.

Chef Christophe Grilo

Executive Pastry Chef & Artisan Baker

Chef Grilo has worked alongside some of the greatest establishments of our time - such as Le Puits Saint Jacques, Le Jardin des Sens, and Le Belvédère. At Blue by Alain Ducasse, he brings modern techniques to traditional recipes, creating breads, sweets, and pastries that spark childlike joy in his guests.

Giovanni Pitton

General Manager

With a keen eye for perfection and a hunger for success, Giovanni Pitton brings his wealth of skills and knowledge from years at Michelin-starred restaurants, which include Restaurant 1947 by Yannick Alleno in Courchevel and Alain Ducasse's flagship restaurant, Le Louis XV

Viyanee "Puii" Putthianan

Restaurant Manager

Khun Puii brings with her over 15 years of experience, having worked at respected restaurants like Savelberg and Gaggan. Armed with her attention to detail, respect for teamwork and passion for the industry, she drives the People of Blue forward and oversees the operations of the restaurant.