Our People

Head Chef – Ricky Pang

Malaysian born Ricky Pang has over 13 years of food and beverage experience, specialising in South East Asian, Japanese and Chinese cuisine.

Having joined the award-winning and much acclaimed Modern Asian restaurant Cocoon in early 2008, Ricky brings in a broad range of culinary expertise. His passion for Asian cuisine, with its combinations and flavour is reflected in signature dishes showcased at the group’s flagship Regent Street restaurant.

Prior to his position as head chef at Cocoon, Ricky gained his experience as Chef Proprietor of two restaurants in Malaysia. Whilst in London, working as Head Wok / Sous Chef at Ricker Restaurant Group E & O, as Sous Chef at Ignite Group Cocoon and Head Chef of Taman Gang Mayfair for First Restaurant Group before returning to join Cocoon as Head Chef.

Ricky’s skills include authentic Asian cuisine with a modern European twist and an in-depth knowledge of modern Oriental and European culinary techniques which are the foundations of Ricky’s luxurious and modern Modern Asian menu. Each dish is delicate and perfectly prepared, allowing flavours and textures to combine together and enhancing each other by marrying luxury ingredients such as wagyu beef, lobster, caviar and foie gras with typical Asian ingredients, such as kaffir lime, galangal, yuzu, shiso, kombu and sake.

Head Sommelier – Honami Matsumoto

Honami Matsumoto is the Head Sommelier of Cocoon restaurant. Having had experiences working in the top restaurant and high-end catering/restaurant business as a chef (including Le Gavroche) and as a sommelier in Japanese/Modern Asian restaurants, Honami has developed a great understanding of wine/sake, European/Asian food matching and creative wine/sake list making. 

Supported with a thorough understanding and knowledge of Japanese traditional culture and eating/drinking rituals, Honami plays host to our regular wine tasting and Sushi/Sake masterclass events.

Honami's vision at Cocoon is to provide a high quality and authentic dining experience for customers in terms of wine and sake.