Behind the success of Kyo Roll En, one of Thailand’s most recognisable Japanese dessert cafés with branches nationwide, stands Dej Kewkacha—the third-generation heir to the Kewkacha family, founders of Safari World, and the recipient of Asia’s Best Pastry Chef Award 2025.

When it comes to Japanese-style desserts, Kyo Roll En is often among the first names that come to mind. Now more than a decade old, the brand’s enduring popularity is the result of the vision and dedication of Dej Kewkacha, son of Apasra and Pin Kewkacha, the founders of Safari World and Phuket FantaSea. His passion for desserts began during his university years, a fascination he later transformed into the driving force behind his own business journey.

That passion eventually led Dej onto the international culinary stage, where he refined his craft as a pastry chef, collaborating with globally renowned chefs and brands. His commitment and skill culminated in a historic achievement: becoming the first Thai pastry chef to receive the Asia’s Best Pastry Chef Award 2025.

Today, we invite readers to get to know Dej Kewkacha (Chef Dej) the founder of Japanese dessert café Kyo Roll En and Ice Specialty Chef at Oyatsu no Jikan, through an in-depth interview. From the work and discipline behind his rise to becoming a modern-day culinary icon, to the stories that shaped his journey and the rhythms of his daily life, this conversation offers a closer look at the man behind the brand.

#legend_th: When did you realise you wanted to become a chef?

DK: It was during my studies abroad. One of my flatmates was doing an internship at the university and happened to be a two-star pastry chef at a restaurant in Oxford. Being around him, I naturally absorbed his passion for desserts.

#legend_th: Who would you call a ‘legend’ in your eyes?

DK: For me, a legend is someone who has spent 20 to 30 years in the industry. Even if they repeat the same work every single day, they remain consistent. Take Jay Fai, for example—she’s in her seventies or eighties and still cooks every dish herself, day in and day out. Or my idol, pastry chef Hidemi Sugino. He’s over seventy now, yet he still makes desserts every day. Every single cake at his café is made by his own hands.

#legend_th: How do you feel about the awards you’ve received?

DK: Honestly, I was surprised. We started out as a simple dessert café, and now I’ve been invited to become Executive Pastry Chef at Louis Vuitton Bangkok. It’s incredibly rewarding, but I also know there’s still so much more to learn.

#legend_th: Can you share your journey to becoming a ‘legend’?

DK: I wouldn’t call myself a legend. I’ve simply been in this industry for 17 years. If there’s one word that defines what a legend means to me, it’s consistency. Even if you do the same thing every day, the quality must remain steady and uncompromising.

#legend_th: Which achievement in your life do you consider ‘legendary’?

DK: Again, I wouldn’t use that word. But if I had to choose, I’m most proud of being appointed Executive Pastry Chef at Gaggan—the first fine-dining restaurant under Louis Vuitton—and of recently receiving the Asia’s Best Pastry Chef Award 2025, becoming the first Thai to receive this honour.

#legend_th: What does your lifestyle look like, Chef Dej?

DK: I’m quite a workaholic. When I’m not working at the restaurant, I spend my time playing sports or travelling to seek inspiration.

#legend_th: What is your favourite dessert to eat?

DK: I actually enjoy making desserts more than eating them. But if I had to choose, I’d say Thai desserts. My favourite is kanom tom—I’ve loved it since childhood. I don’t make Thai desserts myself, but I truly enjoy eating them.

#legend_th: How do Thai desserts differ from Japanese-style desserts?

DK: Thai desserts typically rely on just two or three key ingredients, such as coconut milk and pandan, and focus on adapting techniques to create different forms. Japanese desserts, on the other hand, place great emphasis on seasonal ingredients, which means the desserts change throughout the year.

#legend_th: What principle guides your work?

DK: I believe in being curious—asking questions, observing, and constantly learning. But never adopt a careless “whatever” attitude.

#legend_th: Do you have any advice for aspiring chefs?

DK: You need to form your own palate. There are many chefs today, so it’s important to study the flavours you truly enjoy and develop a palate that reflects your own character.

#legend_th: How do you define the word ‘legend’?

DK: For me, a legend is consistency. You keep doing the same work, day after day, but your standards must never change. Day in, day out, you do everything the same—but you always do your best.

From this conversation, it becomes clear that Chef Dej’s journey to success has been driven by passion, discipline, consistency, and an unwavering commitment to quality—never allowing obstacles to stand in the way. Those wishing to support his work can experience his Japanese desserts at Kyo Roll En and Oyatsu no Jikan, with branches nationwide.

Photo: dej_kewkacha via Instagram