JW Marriott Phu Quoc Emerald Bay Resort & Spa’s glamorous dining destination will transport guests’ senses to the French Riviera with a vibrant and dynamic new culinary concept that includes sharing plates at exceptional value. PHU QUOC, VIETNAM (March 12th, 2025) – JW Marriott Phu Quoc Emerald Bay Resort & Spa, the reimagined mythical French university nestled between verdant jungles and turquoise seas on Vietnam’s “Pearl Island”, has embarked on an exciting new era of French-Mediterranean gastronomy with the arrival of Olivier Elzer, the world-renowned culinary maestro, as the Consultant Chef at Pink Pearl, the resort’s intimate, oceanfront restaurant.
Chef Olivier is one of the most gifted chefs of his generation and has been awarded a total of 29 Michelin stars. Having worked alongside industry legends such as Pierre Gagnaire and Joel Robuchon, he has become a master of gastronomy in his own right. His 30-year “East meets West” career has taken him across Europe to Asia, including spells with some of the most acclaimed five-star hotels and fine dining destinations in thriving metropolises like Hong Kong, Taipei, and Macau. Despite this, his culinary philosophy is authentic and refreshingly approachable, offering French classics, excellent wine and avant-garde, innovative regional twists at exceptional value for all to enjoy. Coupled with this, Chef Olivier is also a successful entrepreneur. In addition to being the culinary director of global luxury hotel brands, he has founded a professional consultancy firm working with household names and owns a state-of-the-art food lab.
Now, he is bringing his unparalleled experience and expertise to Pink Pearl, a gorgeous pink mansion which, according to legend, was the former home of Madame Pearl Collins and evokes the ambiance of the glamorous Gatsby era. With just 36 seats in the main dining hall, five private rooms, an intimate wine-tasting room, and a lush garden, all set against the backdrop of Phu Quoc’s stunning seascape, this vibrant venue sets the stage for life’s most memorable moments. Under Chef Olivier’s leadership, guests at Pink Pearl can discover a meticulously crafted new menu which emphasizes the timeless flavors of France’s glittering Mediterranean coast with local adaptations. In the spirit of Lamarck University, the restaurant will become the resort’s “Department of French Cuisine”, bringing the grace and glamor of the Côte d’Azur to Phu Quoc’s pure shores. Elegant, refreshing and refined, this revitalized concept will highlight classic French dishes, prepared using natural and seasonal produce from local farmers and fishing communities, as well as premium ingredients imported directly from France’s top suppliers – all elevated with a unique Mediterranean touch.
This vision is perfectly reflected by the signature dish of locally-sourced bonito, cooked over charcoal and served with an endive salad, comté cheese and vierge sauce, a vibrant recipe that enhances Vietnam’s fresh seafood with authentic French elements, and his classic Bohémienne which elevates the traditional Provençal-style dish of eggplant, tomato and parmesan. Diners will also be able to enjoy a selection of social sharing plates, and every weekend Pink Pearl will stage Phu Quoc’s most sought-after Sunday brunch. Chef Olivier’s mesmerizing menu will be perfectly paired with fine wines, curated by Master Sommelier Bertrand Lutaud. A professional taster and judge who has worked in several Michelin-starred establishments, Bertrand excels in complementing creative cuisine with vintages from the leading vineyards in France and around the world.
“The new culinary direction at Pink Pearl has been shaped by my early experiences in the French Riviera. During that time, I immersed myself in the region, gathering influences that continue to inspire my career. I believe in bringing the brilliant tastes of the seasons to life through fresh ingredients and traditional recipes, while also honoring classic French techniques. This approach allows me to craft dishes that are both innovative and reflective of the rich heritage of the Mediterranean,” Chef Olivier revealed. “We are delighted to welcome Chef Olivier to Pink Pearl, and excited to introduce our cherished guests to a new era of French-Mediterranean cuisine. His talent, creativity and passion are truly inspiring, and his desire to innovate while respecting culinary traditions perfectly aligns with our resort’s sophisticated yet playful concept. The ‘Department of French Cuisine’ is now open, andwe look forward to providing our guests with truly exceptional dining experiences,” said John Woolley, the resort’s general manager.
Pink Pearl is just one of the innovative culinary venues at JW Marriott Phu Quoc Emerald Bay Resort & Spa. Foodies can also step into a world of casual elegance at Tempus Fugit, the laid-back beachfront restaurant, savor Latin American “dock-to-dish” cuisine overlooking the ocean at Red Rum, or step into a world of science and mixology at the Department of Chemistry. For more information and to book your epicurean adventure at JW Marriott Phu Quoc Emerald Bay Resort & Spa, please click here link.
