For Chef Gilles Galli cooking is about sharing goodness, beauty and happiness. Through his cuisine he tells a story, always discovering and developing new ingredients and ways to combine them.
At Napasai, Chef Galli offers contemporary cuisine which combines his Mediterranean roots with the flavours and spices of Thailand. Using carefully selected produce is the key to all his recipes.
He brings an impressive 18-year pedigree to the Lai Thai and Beach restaurants, having worked with Michelin-starred chefs, such as Chef Maximin at Hotel Negresco, Stephane Raimbault at l'Oasis and Chef Rostand at La Bonne Auberge, all in his native France.
His philosophy is, "Cooking is without limits: its landmarks come from our creativity."
