Executive Chef / Culinary Director
The Precision Architect: Sebastiaan Hoogewerf
The Geometry of Taste
In the world of fine dining, the transition from Executive Pastry Chef to the helm of a global 5-star culinary operation is a rare and rigorous path. It requires a pivot from the microscopic world of grams and tempered chocolate to the macro-management of Michelin-starred service and complex hotel logistics. At The Okura Prestige Bangkok, Sebastiaan Hoogewerf has not only navigated this transition—he has mastered it.
As the Executive Chef of all outlets for this 2 Michelin Key hotel, Sebastiaan brings a pedigree that includes the legendary Huize van Wely and Michelin-starred Landgoed Duin en Kruidberg. His DNA is rooted in the “uncompromising.” While his roots are in Dutch patisserie, Sebastiaan has evolved into a master savoury chef, now overlooking the entire culinary operation. This “Pastry Mindset”—where failure is measured in degrees and seconds—is the secret engine behind the hotel’s F&B excellence. Under his leadership, The Okura Prestige has maintained its 9th consecutive year of Michelin recognition for its flagship restaurants, Elements, inspired by Ciel Bleu and Yamazato.
Further expanding his vision, Sebastiaan recently celebrated the one-year anniversary (December 20, 2025) of his latest major project: The Okura Cruise. As Thailand’s first premium Japanese dinner cruise featuring authentic Kaiseki and Teppanyaki, it is a logistical feat that has already established itself as a landmark experience on the Chao Phraya River.
Culinary Close-Up
The Pastry Foundation & Leadership
- Q1: You spent a significant portion of your career as an Executive Pastry Chef before taking the helm of the entire operation. How does that specific background in the “science of pastry” influence your management of savory Michelin-starred kitchens?
Chef Sebastiaan: My foundation in pastry instilled a lifelong respect for precision, discipline, and balance. Pastry is an exact science where intuition must coexist with structure, and that philosophy continues to shape how I lead savory kitchens today.
Michelin-level cuisine demands consistency at the highest level, and pastry training teaches that excellence is rarely accidental. It is achieved through method, patience, and an uncompromising attention to detail. At the same time, pastry brings a sense of refinement and elegance, qualities I encourage across all culinary teams to ensure creativity is always supported by technical mastery.
- Q2: You have been with The Okura Prestige Bangkok for nearly 13 years. How do you keep your creative edge sharp in the same environment, and how has your vision for “Omotenashi” evolved since 2013?
Chef Sebastiaan: Longevity in one environment requires continuous reinvention. I stay inspired through travel, working closely with producers, and fostering collaboration within our teams. Creativity flourishes when chefs are encouraged to contribute ideas and express individuality within a shared vision.
My understanding of Omotenashi has also evolved. In the early years, it focused primarily on anticipating guest needs and delivering flawless service. Today, I see it as a deeper emotional connection. True Omotenashi is subtle and sincere — it is about creating moments that guests may not expect, yet will remember long after they leave.
The Okura Prestige Bangkok
Global Trends & The Future
- Q5: You recently did a 2,500km road trip through Northern Thailand to meet farmers. How does that “local soul” balance with the international expectations of a brand like Okura?
Chef Sebastiaan: True luxury today lies in authenticity and provenance. Meeting farmers and understanding the origin of ingredients allows us to build meaningful partnerships grounded in sustainability and mutual respect. Okura’s philosophy has always centered on harmonizing tradition with innovation. Integrating Thai terroir with Japanese culinary philosophy enables us to present cuisine that is globally refined while deeply connected to its local environment.
- Q6: We see many young chefs today focusing on “Instagrammable” aesthetics. As a master of fundamentals, what is the one technical skill you find missing in the new generation of culinary talent?
Chef Sebastiaan: The skill I encourage most is patience — the discipline required to master knife work, seasoning, temperature control, and a deep understanding of ingredients. Equally essential is a solid knowledge of classical Western cuisine.
Understanding mother sauces, traditional cooking methods, and historical culinary frameworks allows chefs to innovate with purpose, rather than simply creating dishes for visual appeal. When technical mastery, classical knowledge, and creativity exist in harmony, cuisine becomes both authentic and timeless. Guests may initially be drawn to presentation, but they ultimately remember a dish through its flavor, balance, and emotional resonance.
Innovation: The Okura Cruise
- Q3: Launching The Okura Cruise was a massive undertaking. What was the “non-negotiable” element you insisted on to ensure the food quality remains at a Michelin standard while on a vessel?
Chef Sebastiaan: The absolute non-negotiable was maintaining the integrity of product and process. Michelin standards are not defined by location, but by discipline, sourcing, and craftsmanship.
From the earliest planning stages, we designed the culinary operation aboard the vessel to mirror the rigor and precision of our land-based kitchens. Every detail — from supply chain logistics to kitchen workflow and team training — was developed with the understanding that guests should experience the same uncompromising excellence whether they dine within the hotel or along the Chao Phraya River.
- Q4: In 2026, the luxury traveler seeks “Exclusive Experiences.” How does the cruise concept redefine the way guests interact with Japanese cuisine in Thailand?
Chef Sebastiaan: The cruise transforms dining into a living narrative. Japanese cuisine is deeply connected to seasonality, nature, and atmosphere, and the river offers a poetic stage where these elements naturally converge.
Guests are not simply enjoying a meal; they are immersed in a journey where culinary craftsmanship meets cultural storytelling. The gentle rhythm of the river, the evolving skyline of Bangkok, and the precision of Japanese gastronomy create a rare, almost cinematic experience that speaks directly to the modern luxury traveler’s desire for authenticity and exclusivity.
- Q7: Resilience & The Blue Horizon: Looking ahead to 2027, how do you maintain your own internal “pilot light” after 25 years at the top, and what is the legacy you want to leave behind on the Chao Phraya River?
Chef Sebastiaan: My motivation continues to come from evolution and mentorship. The culinary world constantly changes, and maintaining curiosity allows me to remain inspired. However, the greatest fulfillment comes from guiding young chefs and watching them discover confidence and pride in their craft.
If I consider legacy, it would not be defined by accolades alone, but by culture. I hope to leave behind an environment where excellence is pursued with humility, where tradition is respected while innovation is embraced, and where hospitality remains deeply human. If those values continue to flourish along the Chao Phraya River, that would be the most meaningful achievement of my career.
Conclusion: The Master of the Unchanging Standard
Sebastiaan Hoogewerf’s journey offers a compelling blueprint for the modern culinary leader. It is a story that proves the most complex structures—whether a delicate lavender-themed afternoon tea or a Michelin-starred dinner service—are built on the simplest foundations: discipline, humility, and an obsessive respect for the ingredient.
By successfully merging the rigid perfection of Dutch patisserie with the soulful precision of Japanese hospitality and his mastery as a savoury chef, he has created something rare in the culinary world: a consistent sanctuary of excellence. Following the successful first year of The Okura Cruise, Sebastiaan isn’t just expanding a brand; he is proving that a master’s signature remains indelible, whether it is written on a plate in a high-rise skyline or across the waves of the “River of Kings.”
At The Okura Prestige, the stars aren’t just on the wall—they are in the details. And Culinary Director Sebastiaan Hoogewerf is the one holding the lens.
Explore the world of Chef Sebastiaan at The Okura Prestige Bangkok.
