Born in a little town in the south of France, Chef Nicolas Reynard began experimenting in the kitchen alongside his mother when he was just 12 years old. His passion for the culinary arts led him to the École Hotelière de Sisteron, after which he began working under the tutelage of Michelin-starred chef, Jouni Tornamen.
His craft took him to the United Kingdom, where he was employed as chef de partie. He then moved to Singapore to become sous chef at the restaurant Au Petit Salut. He later opened a French restaurant in Bangkok, and has also worked as executive chef at La Truffe and MA DU ZI in the Thai capital.
Chef Reynard joined La Résidence Phou Vao as executive chef in December 2009. He enjoys cooking fish and seafood dishes and masterfully blends Asian ingredients with French techniques. Although most of his fare is traditionally French, he also enjoys creating dishes that reflect his time in Asia.
