Founding Partner - Frederic Meyer

Frederic Meyer is an entrepreneur originally from Paris. In 1999 he was appointed Director of Research and Development of the Blue Elephant Group based in Belgium. During his time with Blue Elephant Group he spearheaded the expansion of the restaurant brand into various countries, a cooking school, and a global grocery line. 


In 2004 Meyer left Blue Elephant Group and created Avril Production with Sasithari Choopawa, representing major international DJ stars and entertainers, such as Claude Challe, Martin Solveig, Ravin from Buddha Bar Paris, amongst others, and producing music compilations. Presently Avril Prod. represents its DJ’s and entertainers in Asia, the Middle East, and Eastern Europe and produces compilations for clients such as The Ritz Paris, Six Senses, Starwood, Sofitel (Urban by Nature), Issaya Siamese Club Vol. 1 & 2 etc. Avril Prod’s compilations are sold in over 62 countries around the world. 


In 2011, Meyer teamed up with long-time friend, Chef Ian Kittichai, to create the award-winning Issaya Siamese Club restaurant and lounge in Bangkok. In May 2014 they opened the Issaya Cooking Studio in partnership with Sub-Zero & Wolf Appliances and Issaya

La Patisserie in Bangkok. In June 2014 Frederic and Ian again joined forces to create the playful Asian gastro bar, Namsaah Bottling Trust. 


Meyer and Avril Prod’s first cookbook collaboration with Chef Ian Kittichai, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013 and placed in the top 3 for the Best Cookbook of The Year by the prestigious Gourmand World Cookbook Awards. About 3 years later Issaya La Pâtisserie Pastry Cookbook is the culmination of Chef Ian Kittichai’s and Chef Arisara “Paper” Chongphanitkul’s work together in the pastry kitchens of Issaya Siamese Club, and dessert creations.

In 2014, Meyer opened the acclaimed Bangkok pizza restaurant, Pizza Massilia. In 2015, he opened the playful Japanese restaurant Kom-Ba-Wa, Bordier Selection Cheese and Butter. The latest is the retro colorful Baan Phadthai in 2016. Coming soon Pizza Massilia new restaurant on Sukhumvit 49.

To find out more about Avril go to

Le Cochon Blanc, an innovative “live fire” BBQ restaurant focus on terroir products will open its doors. Giant pit of 2 meters right in the entrance of the restaurant and on both right and left sides 2 restaurant rooms were dramatically decorated with colourful wallpapers and chandeliers. At the bar, clients can find classic cocktails, crafted beers, fine wines and also sake. 

Le Cochon Blanc is serving a creative menu by Chef Chandler Schultz with not only an American inspiration like the crab cakes, BBQ ribs or chowder but also a French touch with mussels pot, homemade pate, beef tartar and crepinette burger. The cold cuts directly imported from France and the sausages are both made from the best ingredients by Emmanuel Chavassieux.  

As Mr Chavassieux, different artisans are sharing their products and savoir faire in Le Cochon Blanc, Jean Yves Bordier’s butters and rewarded aged cheese which are being used and enjoyed by star Michelin restaurants, Benoit Fradette working for Amantee, which is already well-known amongst the bread lovers in Thailand with his organic and delightful local bread and finally Chef Arisara Chongphanitkul better known as Chef Paper with her amazing desserts.  

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