Skip to main content
Meet The Chef
Jeremy Harris - Executive chef

Jaruwat (Jojo) Ouprasert - Sous Chef

Jaruwat Ouprasert, known to everyone as Jojo, has spent his career working in top restaurants at leading Bangkok hotels. He graduated with a bachelor degree in 2008 from Suan Dusit Rajabaht University, majoring in hotel business, and straight away began training as a chef at Conrad Bangkok. Jojo then moved to Salil Hotel in Thonglor  before becoming commis chef at The Heritage Bangkok Hotel.

In 2012  Jojo made a career move that was to have a profound effect on his development as a chef, joining Elements Restaurant in The Okura Prestige Bangkok. Beginning as a commis chef he progressed upwards, becoming demi chef, chef de partie, and then junior sous chef. Elements, inspired by the Michelin two-star restaurant Ciel Bleu, in the Okura Hotel in Amsterdam, serves French cuisine with Japanese influences, and Jojo celebrated with the restaurant team when Elements was awarded a Michelin star by the Michelin Guide Thailand.


Jojo became sous chef at The Allium Bangkok towards the end of 2019, and under his influence the restaurant has reached new heights in presenting Contemporary French cuisine.


He says that he decided to become a chef when he was studying at university, and found the culinary section to be so much fun that this became the starting point of his journey.


"I've continued to learn new techniques from seniors and chefs since then," he says. "My goal has always been to be a good chef. To be a good and successful chef it is important to keep learning, to keep a strong focus on the immediate task, and to never give up."


Jojo's role model has been Chef Onno Kokmeijer of Ciel Bleu, in Amsterdam. "I had a great opportunity to work with him and he showed me how to be an accepted chef. Not just to be good at cooking but creativity, discreetness, listening to the team members, and the ability to solve an unexpected circumstance are also crucial."


Along with French cuisine, he greatly admires the cuisine of Japan. "Japanese cuisine is simple and healthy, the food ingredients are so balanced, and there is a kind of perfection to everything."


What is it that keeps Jojo focused on creating fine food? "To receive people's compliments after tasting the dishes, that is so satisfying for me," he says. "Also, there is the pleasure of working with my excellent team members, the camaraderie, the sheer joy of creating something that will bring pleasure to others."


Away from the kitchen, he is fond of riding his motorcycle, and sports such as weight training and basketball. "Everyone needs a diversity of interests," says Jojo.


  • Lunch: Monday - Sunday 11:30 A.M. - 02:30 P.M. (Last Order 02.00 P.M.)
  • Dinner: Monday - Sunday 05:30 P.M. - 10:00 P.M. (Last Order 09.30 P.M.)