From the first course to the last pour, the night unfolded high above Bangkok—intimate, energetic, and just a little unpredictable. It arrived alongside a new menu that leans bright, spicy, and made for sharing.
We sat down with Chef Paco to talk about the collaboration—and what’s new on the menu.
What does your creative ritual look like before you start cooking?
I arrive early, put on some music, and walk through the kitchen. I touch the product, taste things. More than thinking, I try to find a rhythm and just get into it.
Which cookbook do you always come back to when you need inspiration?
I don’t really go back to cookbooks. Sometimes I flip through El Bulli or Noma, but more to reconnect with the intention behind them. I get more inspiration from other things—music, or books that aren’t even about cooking.
Is there a restaurant you could happily eat at forever?
A simple place, with good product and consistency. Somewhere that never fails. It doesn’t have to be fancy—just well done.
Who would you most love to have dinner with, living or dead?
My grandfather (not by blood). I’d like to cook for him again, without too much talking.
Can you share the story behind the Six-Hands Dinner Above the Clouds at Ojo?
It was about bringing three kitchens together and trying to create something as a team, without ego. The setting helps—a place high above the city makes everything feel different. The idea was to create an experience, not just serve dishes.
If this dinner were a mood, what three words would you use to describe it?
Intimate. Intense. Fun.
Mexico and Bangkok each have their own rhythm. What surprised you when they came together in your cooking?
How naturally they connect. There’s a lot in common—spice, acidity, street food. The style changes, but the foundation is similar.
The new menu at Ojo features Callo de Hacha and Chile Atole… what inspired that combination?
Trying things that, in theory, shouldn’t go together. The scallop is clean, the chile atole is heavier. Then you bring in a Mexican XO and corn… and you look for balance.
When guests experience the new menu at Ojo, what do you hope they feel?
That they have a good time. That they don’t overthink it and just enjoy. If they connect with even one thing, that’s enough.
