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Our Chefs

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Jériko Van Der Wolf

Jériko 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 participated to Iron Chef Thailand against Chef Ian. Jériko, 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 », Jériko acquired a very gastronomic background that he now uses for Mozza.
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 Farm Roast and Winery and Pesca Mar & Terra Bistro, with a combination of classic and modern inspiration. Simplicity remains the root of Jériko’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, Jériko continuously challenges himself by always looking for the best products, from from Thailand to Italy. A true perfectionist and passionate about food, Jériko presents a back-to-basic cooking style of what he actually loves to eat: « As Bocuse said, “Classic or Modern there is only one cuisine: the good one.”»

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Samuele Alvisi

Being in Asia for 10 years, Samuele Alvisi never stopped being a typical Italian chef. He grew up watching his grandmother cook pasta for the whole family and this inspired him to take cooking to the next level. Coming from a small town in Italy, Samuele dreamed about becoming a chef and travelling the world.
At the age of 20, he packed his bags, full of his traditional Italian knowledge. His journey started in a starred Michelin Restaurant in London, with Chef Stefano Cavallini. He then headed to the Middle East, at the Hyatt Regency in Dubai before landing in Asia. Samuele worked as Chef in high scale hotels in various places such as Bice in Singapore, the W Hotel in Gwanju, China and Il Lido or the Westin in Malaysia. Once in Thailand, he worked as a Chef for hotels such as Anantara Riverside, the W Hotel and the Sheraton Grand.
Despite being surrounded by luxurious cuisine, the Chef remains loyal to the traditional Italian way of cooking, “La Tratoria”. Samuele’s favourite dish to cook is Bolognese: “I always love to cook la pasta when I’m homesick. It reminds me of my grandmother.”
Through his worldwide journey, Samuele acquired the skill of creating traditional Italian dishes with a twist, always adding a little something unexpected from his travels. This is what Mozza is all about.

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