Nicolas Basset – Chef Nico – is one of the most innovative chefs I have ever met. Before he started the BELGA project at Sofitel Sukhumvit, he was already sous chef at the MGallery Sofitel VIE Hotel.

The cuisine of the VIE Hotel enjoys an excellent reputation for a reason – for many years now, chefs of rank, name and stars have been coming here to set new highlights and pass on their knowledge.

Since the beginning of 2020, Nico has not only been head chef at BELGA but has also risen to the management level of the Sofitel Bangkok Sukhumvit with the position of executive chef – congratulations.

Nicolas is responsible for the authenticity of the BELGA – not only because of the special Belgian culinary skills he acquired during the project. It is also his open-mindedness and the in-depth research in Belgium – but also his sure hand in the selection of certain furnishings – that has enabled the BELGA to become a “real” Belgian inn.

He has also managed to get his entire team in the right mood so that everyone identifies with his role and the restaurant – and this in the middle of Thailand, respect! It is only thanks to this “backing” that he finally has enough freedom to set new creative accents now.

On my trip I also had black garlic with me – and despite the busy December business, Nico managed to take some time to try new things and show me once again that less can be more.

I gave him peeled garlic cloves as well as the pure tuber and paste of black garlic and he immediately had an idea what could be conjured out of it.

For one thing he cooked a fantastic risotto, flavoured with black garlic and a crispy shrimp on top. On the other hand, there was an incredible mayonnaise to go with the lightly flavoured ribeye, in addition to the delicious home-made Belgian fries.

Mayonnaise is already a hit at BELGA, but this variation with black garlic was star-studded! That’s what makes a great chef – shooting from the hip – it was a real treat.

As always on Meet the Chef, I took the opportunity to ask Nico a few questions about his career and his love of cooking.

[Erik]: Nicolas, when did your love of cooking begin?

[Nico]: I was looking for a part-time job whilst pursuing a career in Music back in London. I found one as a cook in a Hotel in London, 16 years ago. Once I became aware of the world of Gastronomy and all that is means being a Chef, I quickly realized I wanted to make a career in this and made the move.

In the end there are lots of similarities between music and cooking, in terms of feel, creativity, improvisation and “composing” dishes.

[Erik]: Who inspired you?

[Nico]: I had the chance to work with some great Chefs in London who taught me all the skills and discipline but I was always inspired by the Roux Brothers and I had the chance to work under the consultancy of the late Chef Albert Roux.   

[Erik]: Where and how long were you trained?

[Nico]: As I mentioned above, I came into the industry a little by accident so I learned everything being thrown into the kitchen.

[Erik]: What are your favourite dishes (starter, main course and dessert)?

[Nico]: I love food with plenty of textures and balanced flavours. I love Thai Cuisine so as a Starter I would choose “Yam Ma-Kua Yao, a spicy Thai Style smoked roasted aubergine salad”.

I could eat Pasta every day, so for main course I would choose a Homemade egg pasta with a rich beef or lamb ragout.

I have a huge sweet tooth so choosing only one dessert is tough, but I would choose a classic French “Mille-feuille”.

[Erik]: What are your goals for the future?

[Nico]: The goal for me is to keep building the team and improve our general offer, but also give the opportunity to young talent to come through. They are the future of our industry and as a Head Chef it is our duty to keep growing the industry, especially given how hard it was hit by the pandemic.

[Erik]: When will the Belga get a Michelin star?

[Nico]: A Michelin Star as it is not something we are chasing at Belga because we regard ourselves as a casual dining venue. We are focused on tasty, well-cooked food from start to finish, with good ingredients and prepared using authentic cooking methods.

The key for us is to retain our love for cooking and that every guest that joins us has an enjoyable, casual evening.

I hope it won’t be too long before I can let Chef Nico spoil me with culinary delights next time – see you soon.