On the sun-drenched southern edge of Vietnam’s Phu Quoc island, where Khem Beach unfurls like a silk ribbon into the turquoise Gulf of Thailand, a blush-pink mansion rises like a dream. Pink Pearl, JW Marriott Phu Quoc Emerald Bay Resort & Spa’s opulent fine-dining destination, has long evoked a certain Gatsby-esque glamour. Now, it enters a new era under the stewardship of one of the most decorated chefs of his generation: Olivier Elzer.
With 27 Michelin stars collected across a storied career that spans three decades, Elzer’s arrival heralds a culinary renaissance not just for Pink Pearl, but for Vietnam’s fine dining scene writ large. His appointment as Consultant Chef marks a meeting of East and West, haute cuisine and holistic hospitality, set against one of Southeast Asia’s most poetic backdrops.
Born and raised in Alsace, Elzer’s career began in the hallowed kitchens of France, training under culinary icons like Pierre Gagnaire and Joël Robuchon. His journey has since taken him across continents—through the refined kitchens of Paris and the dynamic gastronomic capitals of Hong Kong, Taipei, and Macau.
Yet for all the prestige and polish, Elzer’s ethos remains refreshingly grounded: “I believe in bringing the brilliant tastes of the seasons to life through fresh ingredients and traditional recipes,” he says. “It’s about honoring classic French techniques while crafting dishes that feel alive—innovative, but never overthought.”
At Pink Pearl, that philosophy now finds a permanent home. Designed by the ever-whimsical Bill Bensley, the restaurant is set within a flamboyantly elegant beachfront villa that channels the decadent spirit of its fictional namesake, Madame Pearl Collins—a doyenne of high society who, as legend has it, once hosted soirées here to rival those of the Roaring Twenties.
Today, guests can still dine beneath glittering chandeliers in the 36-seat salon, or retreat to one of five lavish private dining rooms, a cozy wine-tasting den, or the emerald garden terrace that kisses the sea breeze.
But it’s Elzer’s cuisine that steals the show.
His new French-Mediterranean menu is a triumph of refinement and restraint. Dishes like locally-sourced bonito, charcoal-grilled and served with endive, comté and a delicate vierge sauce, offer a masterclass in culinary storytelling—melding Vietnam’s marine bounty with the sunny elegance of the Côte d’Azur. His Bohémienne, a nod to rustic Provençal kitchens, reimagines the humble combination of eggplant, tomato, and parmesan with uncommon finesse.
Sharing plates and seasonal specialties round out the experience, while the highly anticipated Sunday brunch promises to become a weekly ritual for epicureans in the know.
