Get to know the amazing team that make your favourite dishes a reality and truly deliver on the Cocotte Experience
Cocotte General Manager
My team will greet you with grapes and love
Adrien Astagneau, grew up in France between a small province town in Brittany and Paris. After pursuing a scientific course in high school, Adrien decided to study history and political science at the university. During his academic pursuit, Adrien began working in several restaurants building his experience in the food and beverage industry.
His passion for French gastronomy led him to pursue hospitality in the food & beverage industry as a full-time job. Cultivating his growth and knowledge in his studies of wines and other beverages.
Arriving in Thailand in 2015, Adrien joined Cocotte restaurant as a General Manager before also becoming our Sommelier in 2017. Since then, he has been able to fulfill his passion by delivering hospitality and wine advice to tens of thousands of guests every year. The smiles on a customer's face after a dining experience are priceless and has become Adrien's primary source of motivation within the industry.
Franck Le Bayon
I love to do what
I call ''market cuisine''
Frank le Bayon, 33, was born in the south suburbs of Paris.
However, his heart truly belongs to Brittany, the hometown of his family. Franck fell in love with food at a very young age, inspired by his grandmother Lily's kitchen and garden in Brittany. Throughout his childhood, Franck enjoyed sustainable clean farm food, amazing pastries, and fresh-caught local seafood by his father and grandfather, making him a champion of “farm to table" cuisine long before it became a buzzword.
At the age of 12, Franck relocated to Paris, where he lived just steps away from the famous Parisian market Marché d'Aligre. For 10 years he worked multiple jobs from a fishmonger to a chef, and a general manager before finally deciding to open his own restaurant. He then attended Ferrandi cooking school and received his certification as WSET wine professional.
Franck describes his style of cooking as market cuisine, with a strong focus on seasonal produce and respect for the “terroir” from which the ingredients originate. He is a firm believer in maintaining close relationships with local suppliers for the best ingredients. Franck now brings his unique philosophy of food and produce to Cocotte’s farm-to-table concept.