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From maths whizz to Gaggan at Louis Vuitton's pastry pro, self-taught Dej Kewkacha proudly flies the flag for French, Japanese and Thai flavours. As the winner of Asia’s Best Pastry Chef Award 2025, sponsored by Valrhona, he’s anything but a traditionalist, challenging the conventional sweet narrative with a savoury perspective.
It’s just before 5pm in Bangkok, the calm before the dinner service storm at Gaggan at Louis Vuitton, the first restaurant from the French maison in Southeast Asia and a new addition on Asia’s 50 Best Restaurants 2025 at No.31.
Dej Kewkacha, a self-taught pastry chef and the proud winner of Asia’s Best Pastry Chef Award 2025, sponsored by Valrhona, is in the thick of it. As he checks on the team, their hands moving quickly through mise en place, each member working in harmony and with a deep sense of camaraderie.
Self-taught Kewkacha plays with flavour, texture and temperature in his desserts
In the background, Louis Vuitton-clad servers meet for their pre-service meeting, while Kewkacha wears a warm smile, finishing off some last-minute touches to his creations.
Maths to Louis Vuitton monograms
At 19, Kewkacha would never have imagined the heights he’d reach. As a maths student in London, he initially had plans to work in the tourism industry, visiting Singapore and Japan to absorb the ins and outs of the trade.
“It was in London where my curiosity for pastry truly started,” he recalls. “My roommate worked in the pastry section at the legendary restaurant, Le Manoir Aux Quat'Saisons by chef Raymond Blanc, making ice cream. I ended up following him to work one day to see what it was like, and I found it all fascinating.”
Kewkacha tries to highlight Thai ingredients and flavours wherever possible
After completing his master’s, Kewkacha felt a surge of rebellion and curiosity. “I decided to return to Bangkok and divert from the tourism path my family expected. Instead, my brother and I began making and selling granita in a small city outside of Bangkok. It was the only thing I knew how to make, and we sold it for next to nothing in a place where no one had ever heard of granita. That’s initially where my path began.”
A trip to Japan that changed everything
From granita to cakes, Kewkacha’s journey took him to Japan, where he immersed himself in the culture, mastered the language and discovered the famed Japanese-style roll cakes. Back in Bangkok, he dedicated his time to perfecting this sweet treat. “During my time in Kyoto, bamboo charcoal was all the rage, so I decided to create a charcoal roll cake filled with uji matcha cream. They became an instant hit! That’s when I opened my first shop, Kyo Roll En – a name that combines Kyoto with roll and with ‘en’, meaning garden in Japanese,” Kewkacha says.
Thirty branches later, however, he found himself at a creative standstill, looking to expand his repertoire in more innovative manners. This led to the opening of Thailand's first dessert omakase-style bar within one of his Kyo Roll En branches at Central Embassy. At Kyo Bar, he introduced avant-garde combinations like chocolate with miso, in addition to cheese and shiro-an (white bean paste), which soon caught the attention of top chefs worldwide, including Gaggan Anand, and ultimately the Louis Vuitton team.
The world as Gaggan Anand sees it
“I was approached by Gaggan, who was searching for a pastry chef to join the new Louis Vuitton (LV) project. It was both thrilling and a bit nerve-wracking at first,” he recalls. “I invited the LV team to my private chef space to taste my creations.” The tasting proved to be a seamless experience, combining a perfect balance with Anand’s culinary style, tying in the luxurious finesse of LV’s heritage and adding his perfected Japanese techniques.
Gaggan at Louis Vuitton made its debut at No.31 on Asia's 50 Best Restaurants 2025
“At LV, our desserts are designed to be memorable, often adorned with a monogram and not solely focused on being sweet.” Ironically, Kewkacha isn't naturally inclined towards sweet flavours, often gravitating towards savoury elements, making this approach his signature style.
He creates desserts that tell a story and align with the seasons. Currently on the menu is a tonka bean ice cream served with a warm apple puree air, caviar and drizzled with smoked bacon oil. “The contrast between warm and cold elements adds a unique dynamic to the dessert experience,” he notes.
Food is fashion
Kewkacha also keeps an eye on the latest fashion trends from the maison for inspiration, exploring how he can weave the current style into his creations. “Lime green is in right now, so you'll see that colour reflected in my desserts, like Beneath the Monogram.” This dish showcases seasonal marian plum paired with a salsa of tomato, avocado, marian plum and jalapeño, all accented by a refreshing marian plum sorbet, avocado foam and a lime-green avocado LV monogram tuile. 
The desserts at Gaggan at Louis Vuitton are often a playful mix of savoury and sweet
One standout offering is Ice and Plants, a palate cleanser that utilises leftover trimmings, stalks and vegetables from the kitchen, including wasabi leaf, apples and local herbs. “It’s almost like a salad course, complementing the bold flavours throughout the menu and preventing waste,” Kewkacha says.
“At LV, we have an entirely separate pastry team and the freedom to explore our creativity. I consider myself a minimalist, but here, collaborating with a French brand, in Thailand, alongside one of the best Indian chefs while utilising Thai ingredients creates a multicultural affair that is truly unlike any other… and definitely not minimal!” Kewkacha laughs.
Flying the flag for Thai flavours
Everything is seasonal, fresh and primarily sourced locally, which is a source of pride for the Thai national. At the end of each menu cycle, Kewkacha collaborates with Anand and the team in Paris to ensure every dessert is synchronised and harmoniously blends into the overall menu and aesthetic.
“Inspired by my roots, I’m returning to my heritage in Thai desserts. Later this year, I plan to launch a new brand focused solely on Thai desserts that are rooted in flavour and culture,” he explains. Regardless of the path, Kewkacha is committed to pushing boundaries and exploring the global potential for Thai desserts.
See the full list of Asia’s 50 Best Restaurants 2025, sponsored by S.Pellegrino & Acqua Panna
