Get to know the amazing team that make your favourite dishes a reality and truly deliver on the Cocotte Experience
Cocotte Head Chef
Love is Rare
Sebastien Segurola, born in Saint Jean de Luz in Basque country began his culinary career learning under the great French chef Georges Piron, where he developed his skills across top hotels and restaurants in Paris. Including the Ritz, Le Bristol Paris, Relais Louis XIII, and one of Paris’s oldest restaurants the Pavillion Ledoyen.
Following his bright beginnings, Chef Sebastien spent the winter and summer seasons working across France from St. Tropez to Porto Vecchio Corse in hotels and restaurants such as the Belecote Hotel, Moulins de Paillas, and the Grand Hotel Cala Rossa. When Chef Sebastien wasn’t traveling he was working back in his hometown in the famous Le Kaiku in Saint Jean de Luz.
This gave Chef Sebastien a drive and passion to learn more and took him back to Paris to be mentored by the great Chef Yves Candebordes. Known simply as the Chef of Bistronomy. Chef Sebastien learned all he could under Chef Yves at Le Comptoir, before packing his bags and making his way to Bangkok where he will amaze you with his skills and knowledge in the Kitchen which he now brings to Cocotte.
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.