Chatrium Residence Sathon Bangkok appoints Chef David Aparicio, bringing Michelin-starred expertise and innovation to its culinary scene.
BANGKOK, THAILAND – Chatrium Residence Sathon announced the appointment of Chef David Aparicio as the new Executive Chef of the culinary operations including its signature award-winning restaurant, Albricias. With over 22 years of culinary experience, including a decade in Michelin-starred restaurants in Spain, Chef David brings a fresh and innovative approach to the restaurant.
From the Basque region of Spain, Chef David Aparicio honed his skills under the guidance of renowned Chef Martin Berasategui, whose restaurants collectively boast 12 Michelin stars. Over the years, his culinary style has developed into a unique blend of Michelin-star quality with a casual and humorous approach, focusing on bold flavours and playful presentation.
Chef David plans to build on the existing foundation of traditional Spanish cuisine at Albricias while injecting humour and creativity into the dining experience. He believes that Spanish cuisine can be versatile and adaptable. His focus is on creating a sense of wonder for guests through innovative presentations and playful dishes, steering away from the formality associated with traditional fine dining.
“Joining Albricias Restaurant is an exciting new chapter in my culinary journey. I aim to infuse the vibrant flavours of Spanish cuisine with a touch of local flair, creating a unique dining experience that tantalises the taste buds and brings joy to the table. I’m looking forward to welcoming guests to enjoy our new menu, which is a celebration of bold flavours, playful presentation, and the essence of Spanish gastronomy,’” he said.
Recognising the importance of catering to Thai palates, particularly spice levels and flavour profiles, Aparicio sees this as a chance to explore new culinary frontiers while introducing a fresh take to Thai diners. He also plans to incorporate locally sourced ingredients in his dishes while acknowledging the requirement to import certain items from Spain to maintain authenticity.
Here are his new signature dishes that showcase his creativity and expertise and give diners a taste of what’s to come. For starters, diners can savour Our Iberic Fish, a delightful combination of Smoked Hamachi, Mentaiko, Tomato Tartare, Toast, and Wasabi Foam. The Steak Tartare is another must-try, served on Beef Marrow with Mustard Mayo and Baeri Caviar. The Ensaladilla de Txangurro offers a refreshing taste of Crab Salad, Chili Pickle, and Avocado Mousse, while Las Rabas de Bilbao presents Fried Squid Tempura with Roasted Garlic Foam and Citrus Gel.
For the mains, the Roasted Sea Bass on “Suquet” is a standout dish featuring wrapped Sea Bass with Smoked Pancetta, Caper Sauce, Fennel Cream, Curry Suquet, and Coffee. Seafood lovers will enjoy the Seafood Fideua, a traditional Spanish Seafood Paella made with short Vermicelli PPasta, Grilled Scallops, Squid, and Red Prawn. The Arroz Negro with Carabineros, Almejas en Salsa Verde is a unique offering of Black Ink Paella with Sofrito Sauce, Grilled Red Prawns and Clams on Green Sauce. La Carrillera is a hearty choice, with slow-cooked Beef Cheek, Truffle Mashed Potato, and a seasonal Mushroom Ragout with Green Asparagus.
For dessert, the Catalan Cream and Strawberry Surprise is a delicate blend of torched Custard, Red Fruit Chutney, and house-made Strawberry Ice Cream. Creamy Cocoa, Cinnamon, and Orange is a decadent treat featuring creamy Cocoa, Almond Dacquoise, Cinnamon, and White Chocolate Cream with house-made Orange Ice Cream.
These dishes are just a glimpse of the culinary adventure that awaits guests at Albricias under the guidance of Chef David, whose arrival marks a new chapter for the restaurant, one that promises to create unforgettable dining experiences.
Darin is monitoring the Asia-Pacific travel & hospitality market and reports the most important news of the region. Her role includes interviewing C-level executives as well as running the content campaigns of companies and NTOs
She holds a MAMBM from the University of Westminster in UK and a photography certificate from the Kensington and Chelsea College in UK.
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