Our Chef

Passion runs in our team

Executive Chef

 

Jeriko Van Der Wolf joined the circle of the Bangkok’s greatest chefs since he arrived in Thailand in 2015. The one who was elected « Best French Apprentice » in 2011 recently participated in Iron Chef Thailand against Chef Ian. He was also part of the Master Chef Thailand 2018 jury.
Jeriko, who is now 25 years old, started his career very young : at 18 years old, he was already working with « MOF » Chefs in Michelin starred restaurants in France. From « L’Atelier de Joel Robuchon » to the 3 starred restaurant « Regis and Jacques Marcon », Jeriko acquired a very gastronomic background that he now uses for Cocotte.
He expresses his talent using the finest ingredients and local products to find the perfect match with the animal cuts used everyday at Cocotte, with a combination of classic and modern inspiration. Simplicity stays the roots of Jeriko’s cooking style, as he like 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, Jeriko continues to demonstrate he is a challenger, always looking for best products, in his kitchen or in the deepest Chiang Mai’s jungle. 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! » 

head Chef 

Sebastien Segurola

"Love is Rare"

Sebastien Segurola, born in Saint Jean de Luz in Basque country began his culinary career learning under the great French chef Georges Piron, where he developed his skills across top hotels and restaurants in Paris. Including the Ritz, Le Bristol Paris, Relais Louis XIII, and one of Paris’s oldest restaurants the Pavillion Ledoyen.

Following his bright beginnings Chef Sebastien spent the winter and summer seasons working across France from St. Tropez to Porto Vecchio Corse in hotels and restaurants such as the Belecote Hotel, Moulins de Paillas, and the Grand Hotel Cala Rossa. When Chef Sebastien wasn’t traveling he was working back in his home town in the famous Le Kaiku in Saint Jean de Luz.

This gave Chef Sebastien a drive and passion to learn more and a took him back to Paris to be mentored by the great Chef Yves Candebordes. Known simply as the Chef of Bistronomy. Chef Sebastien learnt all he could under Chef Yves at Le Comptoir, before packing his bags and making his way to Bangkok where he will amaze you with his skills and knowledge in the Kitchen which he now brings to Cocotte.

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