JW Marriott Phu Quoc Emerald Bay Resort & Spa, the reimagined mythical French university on Vietnam’s magical holiday island, welcomes renowned Michelin-starred chef Olivier Elzer to its new fine-dining venue, Pink Pearl by Olivier E. This dining destination will regale guests with the unique style of French-Mediterranean gastronomy that has propelled the culinary maestro to international acclaim. The revitalized restaurant also echoes the considerable charms of Madame Pearl Collins after whom it is named – an imaginary Gatsby-era socialite famed for hosting dazzling dinner parties in her resplendent pink mansion.
Raised in Alsace, France, Olivier Elzer is one of the most gifted chefs of his generation. Having worked alongside industry legends such as Pierre Gagnaire and Joel Robuchon, he has become a master of gastronomy in his own right, garnering a total of 27 Michelin stars in a 30-year “East meets West” career. His journey across Europe to Asia has comprised spells at some of the most prestigious five-star hotels and fine-dining destinations in Hong Kong, including The St. Regis, W Hong Kong and Clarence. The pioneering culinary innovator also owns a state-of-the-art food lab.
Chef Olivier’s culinary philosophy is authentic and refreshingly approachable, offering French classics with innovative regional twists at exceptional value for all to enjoy. At Pink Pearl by Olivier E. at JW Marriott Phu Quoc Emerald Bay Resort & Spa, guests can discover a meticulously crafted menu that emphasizes the timeless flavors of France’s Côte d’Azur with avant-garde adaptations – including a series of the chef’s signature dishes exclusively available here. Crafted using natural and seasonal produce from local farmers and fishing communities, along with premium imported ingredients, and elevated with a unique Mediterranean touch, Chef Olivier’s culinary creations will bring the grace and glamor of the French Riviera to Phu Quoc’s pristine shores, creating an emotional connection with every diner.
This vision is perfectly reflected by the signature dish of locally-sourced Bonito, cooked over charcoal to add depth and flavor, and served with an Endive Salad, Comté Cheese and Vierge Sauce – a vibrant recipe that highlights the multi-award-winning chef’s philosophy of using local, fresh ingredients while honoring traditional cooking methods. His classic Bohémienne, meanwhile, elevates the traditional Provençal-style dish of Eggplant, Tomato and Parmesan.
Diners at this luxury eco-conscious resort situated in a stunning spot of Vietnam’s idyllic “Pearl Island” can also embark on two signature culinary journeys: refined five-course and seven-course menus, curated by Chef Olivier exclusively for Pink Pearl by Olivier E., embracing premium ingredients and artistic presentation. Every weekend, Phu Quoc’s most sought-after Sunday brunch is an indulgent celebration of social gastronomy in a one-of-a-kind beachfront setting.
Beginning in June 2025, Pink Pearl by Olivier E. will introduce a new permanent menu that blends France’s sophisticated culinary heritage and evocative Mediterranean influences with the chef’s Michelin-starred expertise and the local spirit of Phu Quoc.
Chef Olivier’s cuisine is 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 leading vineyards in France and around the world.
Pink Pearl by Olivier E. is just one of the outstanding culinary venues at the Phu Quoc jewel. 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, and step into a world of science and mixology at the Department of Chemistry.
