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Chef Alexandre Demard

In a striking glasshouse restaurant shaded by 120-year old tamarind trees on the banks of the Ping River in northern Thailand, Chef Alexandre Demard has been quietly pushing the boundaries of gastronomy.  

At Oxygen Dining Room in the Cross Chiang Mai  Riverside hotel, he takes diners on a fantastic culinary journey with a twist: a modern exploration of Thai food through a French perspective. With refined culinary techniques from his home country, his three degustation menus offer Thai-inspired dishes made from fresh, local and seasonal ingredients.  Imagine a  mackerel fish larb northern style starter served with a cucumber sorbet; mains of red snapper with sweet peas and cauliflower gourd leaves beurre blanc; or a dessert of upside-down tropical fruit caramelised with coconut cream, pineapple, apple and honey.  

A graduate of the Paul Augier Hotel School in Nice, France, Alexander cut his teeth in the kitchens of several Michelin-starred restaurants across France.  They include the two-starred L’Oasis in Mandelieu, and the one-starred Restaurant Les Pecheurs, Restaurant Le Manoir and Auberge de la Charme, where he met his mentor Chef Nicolas Isnard. 

Food for Alexandre is a “combination of creativity, respect for the produce, and a passion for flavours”. This mantra has won Oxygen Dining Room many accolades, including the Michelin Plate and inclusion in the prestigious Thailand Tatler Best Restaurant Guide, two years in a row. His cooking techniques and elaborate plating have also won him the titles of ‘Thailand Iron Chef ‘and the ‘So Amazing Chef 2018 Thailand’.  

This year for the festive season, Chef Alex Demard is bringing his delicious masterpieces to the Fairmont Sirru Fen Fushi.