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Gaggan Anand. Photo: Alkira Lee Reinfrank

Rock star chef closes two-Michelin-star restaurant Gaggan in Bangkok, talks about his next venture

  • Gaggan Anand announced the sudden closure of his multi-award-winning restaurant Gaggan after a dispute with his shareholders
  • Anand, who studied under El Bulli’s ‘molecular gastronomy’ wizard Ferran Adriá, plans to open a smaller venue, possibly in October

Gaggan Anand expresses no regrets about killing his golden goose – a two Michelin star Bangkok restaurant ranked among the best in the world.

“Sudden things in life are not planned, like a hurricane, like a typhoon. It just comes, you deal with it,” the 41-year-old says in his loft style flat in the Thai capital, with fridges covering an entire wall, a long dining table, and a bookshelf sized pantry.

The imminent closure on Saturday of Gaggan, where a 25-course meal in a colonial villa costs 8,000 baht (US$270), stunned the culinary scene. He had announced in 2017 that Gaggan would shut next year, but brought forward its closure, a shock move that sent foodies in a spin as reservations were cancelled.

To some it was a puzzling act of self sabotage, but to the mercurial and blunt Anand, the move was hastened by creative necessity after a dispute over shares with business partners.
The exterior of Gaggan in Bangkok. The restaurant will have its final service on August 24. Photo: Mladen Antonov/AFP

“I am tired. I am laughing. I am crying. I AM JUST A HUMAN,” he said this week in an emoji-laden Instagram post in which he apologised to customers and said “64 rebels” had walked out with him.

“At the age of 41 the biggest lesson I learned was never leave anyone behind!!” he wrote, admitting he gets “too emotional sometimes”.

Anand’s Instagram post about his restaurant closure came as a shock. Photo: Instagram/@gaggan_anand

He says his new, more intimate space – likely opening in October – will host 40 diners per evening, but his ambition remains expansive.

“In 10 years I will be one of the greatest chefs of the 21st century. A world star,” he says, looking through big black glasses. “Every year, at least 20,000 tourists already make the trip to Bangkok to try my cooking.”

A disciple of the Catalan master of molecular cuisine Ferran Adriá, of the now-closed El Bulli, Anand opened his eponymous restaurant in 2010 in Bangkok’s glitzy business district. Five years later it catapulted onto the list of Asia’s 50 Best Restaurants.
Anand studied under Ferran Adriá (left), renowned Spanish chef and owner of El Bulli. Photo: Pierre-Philippe Marcou/AFP

In Thailand’s 2018 edition of the Michelin guide – the first for a country where cheap street food is famous – it nabbed two stars, and this year was placed fourth in the World’s 50 Best, a list that has received criticism in the past for not being more inclusive.

The hit Netflix show Chef’s Table followed Anand around the city as he shopped in local markets or prepped meals in the kitchen.

His secret for success: serving up molecular – or what he calls “progressive” – gastronomy in Asia and revolutionising Indian cuisine by introducing Japanese and South American influences. Among his creations are foie gras with goat’s brains, spherical yogurt served on a spoon, and an oyster topped with horseradish cream, a dish he calls “Viagra”. For one course customers are also encouraged to lick their plates as the Kiss song, Lick It Up, blares out over speakers.

He hopes to bring the same unexpected flair to his new venture, this time using his full name Gaggan Anand. A former drummer and rock music lover, Anand likes to listen to Nirvana or Red Hot Chili Peppers in the kitchen. “I’m a culinary rock star, an anti-conformist,” he says smiling.

Anand calls himself a culinary rock star and likes to listen to Nirvana or Red Hot Chili Peppers in the kitchen. Photo: Mladen Antonov/AFP

Born in 1978 in an underprivileged part of Calcutta, he began cooking with his mother “who made simple but incredible dishes”. At 18 he enrolled in a hotel school, then set up a meal delivery business.

In 2007, separated from his first wife, he decided to start afresh and moved to Thailand with only “a few hundred dollars”.

After working at several restaurants, he made a snap decision to set up his own after a booze fuelled evening with friends. He convinced the team at the then number one restaurant in the world – Adria’s El Bulli in Spain – to take him on as an intern.

In 10 years I will be one of the greatest chefs of the 21st century. A world star. Every year, at least 20,000 tourists already make the trip to Bangkok to try my cooking
Gaggan Anand

“I discovered the emotional experience of cooking: mixes of flavours, textures and incredible techniques, I wanted to apply his revolutionary methods in Asia.”

Anand’s project was ascendant for almost 10 years. But the disagreement with business partners spelt the end.

“I wanted to own more shares in the establishment, to have more control, but my partners have refused.” He said on Instagram post he owned a 25 per cent minority stake.

But in the coming restaurant, he wrote, his daughter will be the biggest shareholder, “so you can be sure, my next venture will be driven from love and pure passion.”