The breathtaking view of the skyline is just one of the things that make Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok a must-visit when in this bustling Asian city. Of course, there is the food. The renowned fine-dining restaurant seamlessly combines Japanese influences with French cuisine and has taken the gourmet experience to a whole new level. At the helm of the kitchen is Chef Gerard Villaret Horcajo, who has created not a menu, but a “dining journey”: Ku-Ki (four courses), Chikyu (six), Mizu (eight), and The Complete Experience (nine).   

Another crucial element to the restaurant retaining its one Michelin star status for six consecutive years, however, is stellar service. This is the turf of Alexandre Koussantas, Elements, inspired by Ciel Bleu's restaurant manager. 

Learn more: Chef Gerard Villaret Horcajo's culinary journey: From signature dishes to creative excellence | Chef Vincent Thierry: The culinary maestro behind Chef's Table's Michelin Star success

From accounting to hospitality management

Alexandre's path from Belgium to Thailand was an unorthodox one because it starts, not with food, but with numbers.

“I studied accounting and worked in finance before. I started working in restaurants four years ago and that's when I decided to move into the hospitality industry,” he says. “Typically, especially for Michelin-starred restaurant managers, they have a background either purely in hospitality or worked in a Michelin-starred establishment for many years. Everybody is a bit shocked when I say that I come from accounting.”

This career shift would have been hard for anyone, but he impressively pulled it off. It was prompted by his future wife's move to Bangkok six years ago.

“She was working in hospitality already. She was in the hotel industry and moved to Bangkok a year before me. So I decided to join her,” he narrates. “The easiest way to get a job here was to join a hotel because of work permits and stuff. So I was like, 'Okay, let's try food and beverage.' My objective was to combine my knowledge in finance and accounting with F&B.” 

Having successfully managed multiple luxury restaurants, including The Four Seasons in Seychelles, he joined Elements, inspired by Ciel Bleu, where he is instrumental to the plethora of praise the establishment gets on travel sites. It is easy to do well in a job when one is passionate about it. And Alexandre certainly has a lot to be excited about.  

What happens behind the scenes

He says the operations part and interacting with guests are fun, but it's the restaurant research and development behind the scenes that he finds most exciting.  

“Looking for new glassware and silverware, setting our budget, and playing around with these components are what excite me,” he says. 

In a standalone restaurant, running things usually falls on the shoulders of the chef or investor. As Elements, inspired by Ciel Bleu is part of The Okura Prestige Bangkok, he understands that his role as manager is just as important as that of the chef. Alexandre takes ownership of his management tasks and inspires his team to do the same with theirs. 

“The service part is the 'ambassador' of what the chef is trying to do. At the end of the day, if the service is not great, if there is no passion, if we don't explain the virtues of the dish, it's just food on a plate,” he says. “If we're not able to channel the passion of the chef to the guests, there's no point in us being here.”

Alexandre says TableCheck's Guest Recognition feature helps them identify VIPs or repeat guests who prefer specific wait staff. 

“Obviously, the [TableCheck] Table Management System is very nice. We do briefings every day with the kitchen and service staff and it is very easy for everyone to know which table goes to which guest, who had what course, and what we need to change. This is very useful, especially for Michelin-starred restaurants.”

Learn more: Mastering your craft: 5 super skills to become a great restaurant manager | Streamlining Front of House operations: A blueprint for hospitality success

The importance of good communication between kitchen and service

Being able to relay the chef's intentions and talents to guests would not be possible if they and the restaurant manager did not have a solid relationship. It is a good thing that Alexandre and Chef Gerard do. In an industry where egos can clash, especially in a Michelin-starred establishment, it is refreshing to know that great rapport such as theirs and mutual respect exist. 

“I think this is the most important part and I'm lucky that he and I have a very close relationship. We talk a lot and I'm very confident that I won't have a problem telling Chef, 'You know what? This part of the food might be not good and maybe we have to change it'” he says. “And vice versa. He can come to me and tell me, 'I think the service here can be done better'. The kitchen is open so he's able to see what's happening during service.” 

Feedback from service to the kitchen and back again is nice to have, but that from guests is critical to a restaurant's longevity. Alexandre recognizes this and goes the extra mile to get it from diners in real time. He goes from table to table, asking diners what they think of the food, the ambiance, and the presentation. Positive reviews are great, but the negative but constructive ones are more valuable, he says.

“Every day we get different comments. A lot of times they're good, but what's more important to us are the occasional negative ones,” he adds. “The ones that are most constructive help us be better.”  

Alexandre may be good with numbers, but he is obviously at his best – and in his element – around people.   

Learn more: Serving up success: The TableCheck guide to restaurant SWOT analysis

Michelin-starred restaurants in Bangkok like Elements, inspired by Ciel Bleu use TableCheck as their reservation system. TableCheck helps high-volume establishments, restaurants, and Hotel F&B properties like The Okura Prestige Bangkok in Thailand and Southeast Asia to deliver unforgettable dining experiences to guests.