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.