{"id":12846,"date":"2025-12-29T15:17:17","date_gmt":"2025-12-29T08:17:17","guid":{"rendered":"https:\/\/hashtaglegend.com\/th\/?p=12846"},"modified":"2025-12-29T15:17:19","modified_gmt":"2025-12-29T08:17:19","slug":"interview-chef-dej-kewkacha","status":"publish","type":"post","link":"https:\/\/hashtaglegend.com\/th\/interview-chef-dej-kewkacha\/","title":{"rendered":"#interview: Dej Kewkacha, From Kyo Roll En to World-Class Pastry Chef"},"content":{"rendered":"\n<p>Behind the success of Kyo Roll En, one of Thailand\u2019s most recognisable Japanese dessert caf\u00e9s with branches nationwide, stands Dej Kewkacha\u2014the third-generation heir to the Kewkacha family, founders of Safari World, and the recipient of Asia\u2019s Best Pastry Chef Award 2025.<\/p>\n\n\n\n<p>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\u2019s 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.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/hashtaglegend.com\/th-th\/wp-content\/uploads\/2025\/12\/interview-Kyo-Roll-En-01.png\" alt=\"Kyo Roll En\" class=\"wp-image-7622\"\/><\/figure>\n\n\n\n<p>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\u2019s Best Pastry Chef Award 2025.<\/p>\n\n\n\n<p>Today, we invite readers to get to know <strong>Dej Kewkacha (Chef Dej)<\/strong> the founder of Japanese dessert caf\u00e9 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.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/hashtaglegend.com\/th-th\/wp-content\/uploads\/2025\/12\/interview-Kyo-Roll-En-02.png\" alt=\"Kyo Roll En\" class=\"wp-image-7623\"\/><\/figure>\n\n\n\n<p><strong>#legend_th: When did you realise you wanted to become a chef?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> 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.<\/p>\n\n\n\n<p><strong>#legend_th: Who would you call a \u2018legend\u2019 in your eyes?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> 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\u2014she\u2019s in her seventies or eighties and still cooks every dish herself, day in and day out. Or my idol, pastry chef Hidemi Sugino. He\u2019s over seventy now, yet he still makes desserts every day. Every single cake at his caf\u00e9 is made by his own hands.<\/p>\n\n\n\n<p><strong>#legend_th: How do you feel about the awards you\u2019ve received?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> Honestly, I was surprised. We started out as a simple dessert caf\u00e9, and now I\u2019ve been invited to become Executive Pastry Chef at Louis Vuitton Bangkok. It\u2019s incredibly rewarding, but I also know there\u2019s still so much more to learn.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/hashtaglegend.com\/th-th\/wp-content\/uploads\/2025\/12\/interview-Kyo-Roll-En-03.png\" alt=\"Kyo Roll En\" class=\"wp-image-7624\"\/><\/figure>\n\n\n\n<p><strong>#legend_th: Can you share your journey to becoming a \u2018legend\u2019?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> I wouldn\u2019t call myself a legend. I\u2019ve simply been in this industry for 17 years. If there\u2019s one word that defines what a legend means to me, it\u2019s consistency. Even if you do the same thing every day, the quality must remain steady and uncompromising.<\/p>\n\n\n\n<p><strong>#legend_th: Which achievement in your life do you consider \u2018legendary\u2019?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> Again, I wouldn\u2019t use that word. But if I had to choose, I\u2019m most proud of being appointed Executive Pastry Chef at Gaggan\u2014the first fine-dining restaurant under Louis Vuitton\u2014and of recently receiving the Asia\u2019s Best Pastry Chef Award 2025, becoming the first Thai to receive this honour.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/hashtaglegend.com\/th-th\/wp-content\/uploads\/2025\/12\/interview-Kyo-Roll-En-04.png\" alt=\"Kyo Roll En\" class=\"wp-image-7625\"\/><\/figure>\n\n\n\n<p><strong>#legend_th: What does your lifestyle look like, Chef Dej?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> I\u2019m quite a workaholic. When I\u2019m not working at the restaurant, I spend my time playing sports or travelling to seek inspiration.<\/p>\n\n\n\n<p><strong>#legend_th: What is your favourite dessert to eat?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> I actually enjoy making desserts more than eating them. But if I had to choose, I\u2019d say Thai desserts. My favourite is kanom tom\u2014I\u2019ve loved it since childhood. I don\u2019t make Thai desserts myself, but I truly enjoy eating them.<\/p>\n\n\n\n<p><strong>#legend_th: How do Thai desserts differ from Japanese-style desserts?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> 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.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/hashtaglegend.com\/th-th\/wp-content\/uploads\/2025\/12\/interview-Kyo-Roll-En-05.png\" alt=\"Kyo Roll En\" class=\"wp-image-7626\"\/><\/figure>\n\n\n\n<p><strong>#legend_th: What principle guides your work?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> I believe in being curious\u2014asking questions, observing, and constantly learning. But never adopt a careless \u201cwhatever\u201d attitude.<\/p>\n\n\n\n<p><strong>#legend_th: Do you have any advice for aspiring chefs?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> You need to form your own palate. There are many chefs today, so it\u2019s important to study the flavours you truly enjoy and develop a palate that reflects your own character.<\/p>\n\n\n\n<p><strong>#legend_th: How do you define the word \u2018legend\u2019?<\/strong><\/p>\n\n\n\n<p><strong>DK:<\/strong> 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\u2014but you always do your best.<\/p>\n\n\n\n<p><strong>From this conversation, it becomes clear that Chef Dej\u2019s journey to success has been driven by passion, discipline, consistency, and an unwavering commitment to quality\u2014never 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.<\/strong><\/p>\n\n\n\n<p><em><strong>Photo: <\/strong><a href=\"https:\/\/www.instagram.com\/dej_kewkacha\/\">dej_kewkacha<\/a> via Instagram<\/em><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Behind the success of Kyo Roll En, one of Thailand\u2019s most recognisable Japanese dessert caf\u00e9s with branches nationwide, stands Dej Kewkacha\u2014the third-generation heir to the Kewkacha family, founders of Safari World, and the recipient of Asia\u2019s Best Pastry Chef Award 2025. When it comes to Japanese-style desserts, Kyo Roll En is often among the first [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":12847,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[653,190,654],"class_list":["post-12846","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digital","tag-dej-kewkacha","tag-kyo-roll-en","tag-654"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>#interview: \u0e40\u0e14\u0e0a \u0e04\u0e34\u0e49\u0e27\u0e04\u0e0a\u0e32 \u0e40\u0e08\u0e49\u0e32\u0e02\u0e2d\u0e07 Kyo Roll En \u0e41\u0e25\u0e30\u0e40\u0e0a\u0e1f\u0e02\u0e19\u0e21\u0e2b\u0e27\u0e32\u0e19\u0e23\u0e30\u0e14\u0e31\u0e1a\u0e42\u0e25\u0e01<\/title>\n<meta name=\"description\" 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