Get to know the amazing team that make your favourite dishes a reality and truly deliver on the Cocotte Experience

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Anton Bruyas

Cocotte General Manager

Every small detail matters

Anton grew up in the French Riviera between Nice and Monaco. He has been passionate about the hospitality industry for a long time and graduated with a degree in Hotel and Food & Beverage Management. 

After graduating, Anton worked for several years in various 1- and 2-star Michelin restaurants in France, Monaco, and Switzerland building his experience in the food and beverage industry. While working at a 1-star Michelin restaurant in the South Rhône Valley, Anton developed a keen interest in wine. After several years, several books, and several bottles, he was able to cultivate a strong knowledge of wines and became a restaurant manager and sommelier in the south of France in 2017.

A year later, Anton moved to Thailand where he joined the Park Hyatt Bangkok as a restaurant and beverage manager, gaining additional international experience and furthering his knowledge of new world wines. Anton now joins Cocotte, where he delivers world-class hospitality and expert wine advice to tens of thousands of guests every year.


Franck Le Bayon  

Cocotte's Chef

I love to do what
I call ''market cuisine''

Franck 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.