Olivier Elzer, a celebrated French chef with an impressive track record in Michelin-starred restaurants, is bringing his expertise to Vietnam as the new culinary maestro of Pink Pearl by Olivier E. at JW Marriott Phu Quoc. With 16 years of experience in Asia and a deep passion for blending French cuisine with local influences, Elzer is set to redefine fine dining on the island.
A French Chef in Vietnam
While Elzer is no stranger to Asia, this marks his first major project in Vietnam. "I didn’t know much about Phu Quoc years ago," he admits. "But after my initial visit, I saw its potential and unique charm. The dining scene here is still evolving, but there's a real opportunity to introduce a modern French concept that respects both tradition and local flavors."
His move to Vietnam wasn’t by chance. A network of industry connections and his ongoing collaboration with JW Marriott and Marriott International played a key role in bringing him to Pink Pearl by Olivier E. "I’ve worked with Marriott properties before, and through mutual connections, my name came up when they were searching for a chef to lead Pink Pearl by Olivier E. After a few conversations and a visit, it became clear that this was an exciting opportunity."
According to John Woolley, General Manager of JW Marriott Phu Quoc, "Our vision is to create a world-class dining experience that puts Phu Quoc on the global culinary map, and this is just the beginning."
Elevating Pink Pearl by Olivier E.'s Dining Experience
Pink Pearl by Olivier E. has always been known for its theatrical and immersive dining experience, set in a lavish colonial-style mansion. Under Elzer’s direction, the restaurant will retain its elegance but shift towards a more flexible, guest-centric approach. "I want to move away from the traditional rigid fine dining format and bring a Mediterranean-inspired French cuisine that’s approachable yet refined," he explains.
One key change is the menu format. Instead of multi-hour tasting menus, Elzer is introducing a selection-based dining experience that allows guests to choose from multiple smaller dishes, creating a journey through flavors. "The goal is to make dining more fluid and enjoyable," he says. "Guests can choose multiple starters, share dishes, and experience a broader range of flavors in one sitting."
Ian Mahajan, Director of Operations, shares this vision: "We are committed to evolving Pink Pearl by Olivier E. into a true culinary icon, where guests can experience dining that feels both premium and welcoming."
Vietnamese Ingredients with a French Touch
A big part of Elzer’s philosophy is sourcing and incorporating local ingredients whenever possible. "Vietnam has incredible produce—fresh seafood, fragrant herbs, and unique citrus varieties that are perfect for French cuisine," he notes. "For instance, Phu Quoc black pepper is world-renowned. Instead of using traditional black pepper in a classic French sauce, I use the local variety to create something more authentic to the region."
He’s also exploring the use of locally sourced burrata and dry-aged fish techniques inspired by Vietnamese markets. "I believe in working with what’s available and adapting flavors rather than importing everything from Europe. This ensures freshness and gives guests a taste of Vietnam through a French culinary lens."
The Evolution of Fine Dining in Asia
Elzer has seen the transformation of fine dining in Asia over the years and believes Vietnam is poised for its own culinary revolution. "Bangkok, Singapore, and Hong Kong have all undergone a shift where Western fine dining has merged with local tastes and ingredients. Vietnam is heading in the same direction, and Phu Quoc has the potential to be at the forefront of this movement."
He notes that while Vietnamese cuisine is already beloved worldwide, there is still room for high-end Western dining experiences that feel both luxurious and accessible. "Fine dining doesn’t have to be intimidating or overly elaborate. The best experiences come from high-quality ingredients, precise technique, and an environment where guests feel comfortable and engaged."
Ian Mahajan adds, "With a focus on constant innovation and high quality, we are excited to redefine resort dining in Phu Quoc and set new standards for Vietnam."
Aiming for Michelin Recognition
With 29 Michelin stars awarded across his career, the question naturally arises—will Pink Pearl by Olivier E. be aiming for Michelin recognition? "Absolutely, but it’s a long-term vision," Elzer states. "Right now, Michelin hasn’t formally entered the Phu Quoc market, but I believe it’s just a matter of time. In the meantime, we’re focusing on building a world-class dining experience that will be Michelin-worthy when the time comes."
He hints that another of his restaurants in Asia may receive a new Michelin star soon, bringing his total to 30. "Michelin recognition is an honor, but my real goal is creating a place where guests leave with unforgettable memories."
Building a Culinary Legacy in Vietnam
For now, Elzer is focused on perfecting Pink Pearl by Olivier E.'s concept and deepening his understanding of the Vietnamese market. "There’s so much to learn—about local preferences, ingredients, and the evolving dining culture here. I want to take my time, refine the experience, and ensure that what we create is both innovative and sustainable."
His team will play a crucial role in this journey, with plans for regular visits from his top chefs, managers, and sommeliers to maintain high standards. "Consistency is key. We’re not just setting up a restaurant; we’re building a reputation that will stand the test of time."
A New Era for Pink Pearl by Olivier E.
With Olivier Elzer at the helm, Pink Pearl by Olivier E. is entering an exciting new chapter—one that blends classic French techniques with the vibrant flavors of Vietnam. As Phu Quoc continues to grow as a luxury destination, Elzer’s approach to dining will likely shape the island’s reputation as a serious player in the global culinary scene.
"I see this as a marathon, not a sprint," he concludes. "We’re laying the foundation for something truly special, and I’m excited to see where it leads."
