“My first job after I left school was as a busboy in a restaurant at a 4-star hotel. However, each time I went near the kitchen, I couldn’t keep my eyes off the chefs and their amazing skills – it was like watching artists at work! I totally admired the executive chef and his creativity, he was a pure genius. Then it hit me, my passion wasn’t in the front of the house, it was back there in the kitchen where the magic happens,” says Chef Ocean.

“I decided there and then that I wanted to become a professional chef, so I hustled my way into a gig as a kitchen helper and that’s when my culinary adventure began. I worked really hard and soaked up everything I was told as well as what I saw. I was so eager to learn that by my 19th birthday I was promoted to demi-chef at a 5-star hotel.”

In 2015, Chef Ocean’s brilliance shone brightly across the nation when he was selected to join a culinary dream team who prepared a special menu for the “Navamindrapobitr Charity Night”. This high-profile fundraising event at Siriraj Hospital had guests paying a cool one million Baht (US$27,000) per seat and Chef Ocean's was tasked with whipping up appetizers for the VVIP table, where former Prime Minister and President of Thailand’s Privy Council, General Prem Tinsulanonda, held court.

“My role model as a professional chef has always been my ex-boss, Chef Pedro Carrillo. The moment I crossed paths with him, I was spellbound by his management style, his inspiring leadership, and his boundless creativity in the kitchen. I'm also a fervent admirer of Chef Alfredo Russo, and I had the incredible privilege of working with him on a project in Bangkok. And, of course, there's Gordon Ramsay, a celebrity chef with a fiery reputation, but to me, he's a passionate maestro of his craft.

“For me, cooking is not a science, but an art form. It’s all about originality, flexibility, and innovation. I have been fortunate enough to work with some exceptional crews including Michelin-starred chefs and this has given me insightful leadership and creative thinking skills. My work-life balance is sometimes an issue because, like most chefs, I am obsessed with work. Therefore, when things get a little too hot in the kitchen, I use the 10-second rule and take a few deep breaths – it helps a lot!”

When the heat is off and Chef Ocean sets about creating a new menu, he looks at the task like an artist looks at a blank canvas. It’s not simply a matter of matching the variety and quality of ingredients at hand, it also includes the combination of colors, textures, shapes, even the type of dishware. As a perfectionist, his objective is to always create a recipe where flavors intertwine in delicious elegance to give diners that ‘wow’ factor.

“My signature dish at 4K Café right now is the Meaty Cheesy Truffle Burger, a double-stack smash burger that’s crisp on the outside and juicy on the inside. We add sweet and silky caramelized onion and black truffle paste, then top the burger with melted Cheddar cheese and garnish it with freshly picked lettuce from our organic garden,” he adds.

“Today’s food trends are manifold and span urban farming, community produce, sustainable food innovation such as plant-based meat and molecular gastronomy to touch upon just a few developments. I think people are looking for something unique when they dine out. It’s not only the look and taste of what they are eating, it is also the backstory to the dish. Here at 4K Café, we like to work with local suppliers as well as reaping the rewards of our own organic garden to tell our story.

“The inspiration for the garden came about during the Covid-19 pandemic. Originally, it started off with just a couple of vegetable patches for use in the restaurant and staff canteen, but since then it has expanded. Our organic produce now includes cabbage, red and green oak lettuce, kale, pumpkin as well as herbs such as coriander, rosemary, mint, and chilies. We also harvest our own limes, papaya, orchids, and edible flowers. The freshness of our produce allows us to provide more flavorful dishes,” adds the green-fingered chef.

In fact, the cuisine at 4K Café and Bar is so good that several of the standout dishes on the menu have garnered the interest of local media. BK Magazine, one of the most recognized dining publications in Thailand, featured Chef Ocean’s culinary creations in its BK Restaurant Week 2023 event. The stars of the show included Seared Sea Scallop, Wild Mushroom & Truffle Cream Soup, Pan-fried Organic Salmon served with olive oil tomato, capper, Kalamata olive, beetroot cubes, and balsamic reduction, and Pork Escalope served with fettuccine mushroom alfredo.

So, if you are ready to explore the gastronomic creations at 4K Café and Bar at Cross Vibe Bangkok Sukhumvit, Chef Ocean and his team are waiting for you.

For more information and reservations, call +66 (0) 2331 – 9091 or email: stay@crossvibebkksukhumvit.com.