Temporarily closed due to the damn coronavirus.

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Introducing Our Chef

Chef Jess Barnes is recognized locally and globally for his creative and refreshing approach to food, restaurant culture, and the F&B industry.

Jess started in the industry as a Butcher in South Australia & Melbourne before moving over to cooking, where he spent his formative years under the tutelage of Guy Grossi & Chris Rodriguez at Grossi Florentino. A stint in Tokyo at Salt by Luke Mangan led to relocating to Bangkok in 2009 launching a new Grossi Restaurant project before he branched out to work under his own name, opening some of the most progressive restaurants in Thailand F&B culture.

Featured in many media publications for his work such as The New York Times, The Wall Street Journal, The Melbourne Age, Gourmet Traveller, The Bangkok Post, The Sydney Morning Herald, Esquire Magazine, The San Pellegrino Asia’s Top 50 Restaurants “new talent to look out for” and more.