Dej Kewkacha, a Bangkok-based pastry chef and entrepreneur, combines Japanese balance and Thai energy in sweet creations. He has received international awards, including in 2025 Asia's Best Pastry Chef Award from the 50 Best.
Born in Thailand, Dej Kewkacha became passionate about the world of pastry making at a young age, fascinated by Japanese precision and aesthetics. After training between Bangkok and Tokyo, he chose to fuse the typical flavors of Thai cuisine-such as tropical fruits, coconut milk, and spices-with traditional Japanese techniques, integrating ingredients such as matcha and yuzu to enrich his recipes with unique nuances.
His vision takes shape in local Bangkok establishments, where the dessert bar concept Kyo Bar was born, where a minimalist ambience meets attentive service. The menu features artisanal productions, where the supply chain of raw materials-from local cane sugars to rice flour-is carefully overseen. The approach also extends to constant experimentation with textures, from the use of seaweed and edible flowers to tea-infused mousses.
In 2025, Dej Kewkacha wins Asia's Best Pastry Chef Award from the 50 Best, underscoring the importance of his presence in the continental culinary scene. While in 2023, his talent was honored in France by La Liste with the Pastry Talent Award.
Specialty publications-including So Good Magazine and Koktail Magazine-appreciate his dedication to aesthetic research and the involvement of young professionals, to whom Dej offers in-house training opportunities and exchanges with Japanese pastry chefs.
Today, Dej Kewkacha focuses its work on brand expansion and collaborations with high-end restaurants, where its desserts complement fusion-style tasting menus. With a focus on eco-sustainability-from the use of eco-friendly packaging to the selection of organic ingredients-she aims to make pastry an ethical and engaging experience, where each dessert is not just a result of technique, but a narrative of intertwined flavors and cultures.
