Chef Oliver Afonso, Executive Chef at OXBO, Millennium Hilton Bangkok

Born in Puerto Ordaz, Venezuela, and raised in Barcelona, Spain, Chef Oliver’s culinary journey began at 16 in a small family-run grill restaurant. His career flourished at Koy Shunka, a Michelin-starred Japanese restaurant in Spain, where he mastered the delicate art of Japanese cuisine. He continued his journey with Chef Nandu Jubany at Pur Restaurant, refining his expertise in innovative, high-end dining. In 2019, Chef Oliver moved to Thailand to work alongside Gaggan Anand at the renowned Gaggan. Now leading the kitchen at OXBO Bangkok, Millennium Hilton Bangkok, Chef Oliver combines global culinary influences with modern techniques, transforming fresh, locally sourced ingredients into extraordinary flavours.

Was your decision to become a chef conscious, or did you fall into it?

I kind of fell into it, honestly. No one in my family was a chef besides home cooking here and there, my grandmother and my mum. I really just wanted to travel and eat good food, and slowly it shaped my career in the kitchen.

Who was your biggest influences to embrace a cooking career?

It might sound cliché, but my biggest influence was my grandmother. A lazy Sunday that I had nothing to do, I decided to help her to cook one of my mum's favorite dishes, and I ended up enjoying it, since that moment something in me sparked the joy of cooking.

How easy or difficult is it to find the right ingredients for your cuisine in Bangkok?

Within our BOUND by NATURE philosophy, we sourced only the best ingredients and suppliers from all over Thailand. During the pre-opening stage, we took our time with food tasting and to finalize the right ingredients, supplier up to our OXBO expectations. 

What would you cook at home if you were just making a laid-back dinner?

For any day casual dinner, especially when I have the chance to catch up with my family or loved ones, I would cook “AREPAS“. A Venezuelan National hero dish comparable to a Thai curry pap made from corn flour and able to be stuffed with many savory ingredients.

Do you source as much local produce as possible for your restaurant, and does this have a big impact on the menu?

Again, one of our restaurant's key pillars is “BOUND by NATURE,” focusing on sustainable and local produce. We use around 70% of our ingredients from our collaborating partners from down south to the highlands in the north. However, there are certain produce we import due to our quality demand and the product's nature.

How is people’s relationship with food different between Spain and Thailand?

In Spain, our food is very social with sharing the meal with conversations, and bringing the family and friends together. This can take up some time and even go on till late in the evening. To my understanding, in Thailand, food is an essential and everywhere, from the street stalls to the mega mall food courts, fine dining establishments, and even delivery are very common. But in one thing we are very much aligned – WE LOVE to EAT and OUR FOOD! 

Is there one dish that sums up your style?

“ THE YARD “  is so much ME - the mix of techniques, flavors, and presentation really reflects my style and personality on the plate as it is a pure BOUND by NATURE Story Dish. During our pre-opening stage, we brainstormed ideas and ingredients reflecting our neighborhood. During team dinners, we explored a small stall down on Charoen Nakhon Road serving up stir-fried frog – we then thought about other ingredients from the yard behind the house to create a very unique dish for our menu. 

Will any of the dishes you discovered recently be making their way onto your menus?

One of the beauties of my profession is to be able to travel the world and explore other cuisines. This enables me to try new ingredients and cooking techniques, which I feel excited about to elaborate further.

How often do you change the menu at OXBO Restaurant?

We do have a daily special via our Butcher Block Display, and the main menu will be reviewed in a 6-month cycle and replaced the less favorite dishes with some new Ideas. 

Do you serve vegetarian dishes?

We collaborate with Sweet and Greens Farm to deliver us fantastic vegetables for our vegetarian and vegan dishes on the menu. My personal favorite is THE TURNIP, which during my food tasting for OXBO been one of the decision to hire and reflects very much the OPEN FIRE philosophy. 

What are your customers' most frequently requested dish?

Within our first 4 month, we have stood out our KOROBUTA PORK BELLY, which is 12 hours slow-cooked and glazed with apple cider. Another favorite is our 30-day dry-aged THAI YAK Wagyu rib-eye from our dining room dry-age fridge.  

What do you think the most important qualities are in a young chef?

To me, the most important qualities would be Discipline, Consistency, Attitude, and the Energy I have to feel – the rest can be taught.  

What’s the one cooking tool that a Chef should not be without?

Knifes, knifes, knifes… I never get tired of saying, but it is our basic cooking tool, or how I call it -hard tool, where success comes with the soft tools  , passion, and patience 

What's the best advice you've ever been given?

Success is Never Final. “You can always make it better.”