Our Chefs

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Chef Jeriko Van Der Wolf 

Jeriko Van Der Wolf joined the circle of Bangkok’s greatest chefs since he arrived in Thailand in 2015.
He was nominated « Best French Apprentice » in 2011. 
Jeriko, who is now 27 years old, he began working at 18 years old in Michelin starred restaurants in France, under Meilleurs Ouvriers de France ,  in English translating to ‘one of the best craftsmen in France’. In the world of hospitality and culinary arts, the MOF title is a prestigious mark of quality given to only the finest tier of chefs.
From L’Atelier de Joël Robuchon to the 3 Michelin-starred restaurants Regis and Jacques Marcon. 
He is the Executive Chef of Hospitality Management Asia Group. He oversees the operations of over twenty restaurants around Thailand, maintaining high standards of product quality, consistency, and taste. Venues such as Cocotte Farm Roast & Winery, and Pesca Mar & Terra Bistro; winners of several awards (Top Tables, Thailand Tatler, and the Michelin Guide). 
He expresses his talent using the finest ingredients and local products to find the perfect match with the animal cuts used every day at Cocotte, with a combination of classic and modern inspiration. Simplicity stays the roots of Jeriko’s cooking style, as he likes to quote Curnonsky “In cuisine, as in all the arts, simplicity is the sign of perfection”. Seen as one of the most talented young Chef in Thailand.  Perfectionist and passionate about food, Jeriko presents a cooking style that comes back to the basics of what he actually loves to eat:         « You know, ever since I was a child, I always loved roasted chicken…To the point where I nearly got one tattooed on my arm! »

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Chef Johnny Vichaya Charoenrungsirikul

Chef Johnny’s childhood memories were always full of the aroma of butter, sugar, and flour. His mother, a professional pharmacist, also ran a home-based bakery for more than 30 years. After completing high school in the U.S, his passion for bakery remained strong. He pursued his culinary dream and graduated from Le Cordon Bleu Paris’s program at Dusit Thani College in 2008. In 2012, he started his pastry and bakery career at the luxurious Four Seasons hotel in Bangkok. He was given the opportunity to train and work with with many great pastry chefs such as Cedric Grolet (The World’s Best Pastry Chef 2017, 2018), and Angelo Musa (M.O.F. & World Pastry Champion 2003),and certified at École Valrhona Tokyo. He is currently operating the pastry and bakery team at Hospitality Management Asia which handles 20 international restaurants in Thailand. As head pastry chef of the brand, he and his team strive daily to deliver quality, consistent products that coincide with the various restaurant styles. “I believe that the chemistry of pastry is not just sugar and eggs thrown together. The beauty of desserts can be found not only in the plating - but also the flavours, textures and aromas that truly complements the experience.” - Chef Johnny

Our Restaurants

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