Leading the team at three Michelin-starred Caprice, Chef Vincent Thierry grew up as the youngest of three boys in a small town 100 kilometres southwest of Paris, France. Having studied his craft at Michelin-starred restaurants across the country and with a short stint in the US, Thierry was picked from the celebrated Le Cinq at Four Seasons Hotel George V, Paris, to move to Hong Kong and open Caprice in 2005.

Prior to July of that year, the 33-year-old Thierry had not stepped foot on Hong Kong soil but he says it was not a difficult choice to make: “when you are offered an opportunity like this, there is just no question. It was an easy decision.” Sous Chef at the time, Vincent spoke little English and had no prior knowledge of the market place or conviction that French cuisine would be of interest to the guests, but he had great confidence in Four Seasons and the Hong Kong restaurant’s concept. As he arrived with wife and two children in tow, Chef Thierry began to setup his team and establish his suppliers; Caprice was to serve authentic French contemporary cuisine using the finest and freshest produce on the market, bringing together culinary influences from regions all over France.

Supported by his eventual team of 25 chefs, all born and raised locally except his Pastry Chef - a talented Dutch woman named Marike van Beurden - Thierry retains a fantastic relationship with his suppliers in France from his time at Le Cinq, something he says has been a fundamental part of the restaurant’s success: “You have to be very close with your suppliers. I have to be able to tell them when what they send is not good enough, or text them tomorrow because I need two wild salmon for the next day."

Aside from excellent produce there is no doubt, beyond Thierry’s talents, that his people skills have brought great karma to Caprice. Relationships over continents can be a feat to maintain and so at home, he teaches his team patience and honesty – “the roots,” he says, “of good food.” He is acutely aware that his team are a part of the restaurant’s foundations and with a 65 percent staff retention since opening, it is clear the admiration is reciprocal.

Thierry prides himself on teaching and guiding, and has a unique relationship with Caprice’s brilliant Restaurant Manager Jeremy Evrard, and Head Sommelier Sebastien Allano, together earning the highly coveted three Michelin star rating for the restaurant for two years running.

With Chef Thierry’s constant ability to adapt in a highly demanding environment such as Hong Kong, to listen to his guests and explore their tastes and preferences in his menus, and to infuse his creative and innovative flare on French cuisine, he brings a charming peace and calm to Caprice’s open kitchen that one would expect of an exquisite French ballet.