In the sky-high setting of Ojo at The Standard, Bangkok Mahanakhon, Chef Alonso Luna Zárate is quietly redefining the experience of Mexican cuisine. From his early days in traditional kitchens in Mexico to his bold journey across Asia, Chef Zárate’s story is filled with passion and invention. Now, perched above the Bangkok skyline, he brings a rich tapestry of flavours to life, fusing the fiery spirit of Mexico with the vibrant energy of Thailand.
– by Vincentius Alvin –
E: Your career has taken you through various culinary experiences. Can you tell us about the journey that led you to Ojo at The Standard Bangkok?
A: My journey has been all about learning, growing and pushing the boundaries of flavour. I’ve always had a deep love for food, particularly in seeing how different cultures use ingredients to create something special. I started in Mexico, honing my skills in traditional Mexican cuisine, then had the opportunity to work in kitchens across Asia, learning new techniques and approaches. When the chance to lead Ojo came up, it felt like the perfect fit. The idea of elevating Mexican cuisine while embracing Bangkok’s dynamic ingredients and energy was too exciting to pass up. It’s been an incredible experience blending tradition with innovation and redefining what Mexican food can be.
E: How would you describe your cooking style and philosophy?
A: My cooking style is all about balance, respecting tradition while embracing creativity. I love taking classic Mexican flavours and adding my own twist, ensuring that every dish stays true to its roots but feels fresh and exciting. For me, food should evoke emotions. It’s not just about taste; it’s about creating an experience. At the end of the day, I just want to serve great food that people truly enjoy.
E: Ojo is known for its unique approach to elevated Mexican cuisine. How do you balance traditional Mexican flavours with contemporary techniques and presentation, and suit the preferences that appeal to international palates in Bangkok?
A: The key is to stay authentic while keeping things fresh and engaging. We start with bold, classic Mexican flavours and then refine them with modern techniques, unexpected ingredients and striking presentation. It’s about honouring tradition while also bringing something new to the table. When catering to an international crowd, the goal is to find that perfect balance, flavours that are bold yet approachable. At Ojo, we create dishes that resonate with diners from all backgrounds, making sure the experience is fun, memorable and delicious for everyone.
E: What do you believe is the key to creating a memorable dining experience?
A: It’s all about making people feel good while introducing them to something new. Bangkok is a melting pot of cultures, and I love blending familiar elements with unexpected flavours. A memorable dining experience boils down to a mix of delicious food, an inviting atmosphere and an overall vibe that makes people want to return. At Ojo, we strive for that perfect combination of great flavours, good energy and unforgettable moments.
E: What is it like leading a dynamic team at Ojo?
A: Leading the team at Ojo is incredibly rewarding. Every day is different, and we constantly challenge each other to improve and innovate. The kitchen is a highly collaborative space, with everyone brings passion and dedication to what they do. It feels like we’re all working towards the same goal: to create an extraordinary dining experience. That shared purpose makes all the difference.
E: What are some of your favourite local ingredients or flavours that you’ve incorporated into Ojo’s menu?
A: Thai chillies are a game-changer. They introduce a unique heat that’s different from what I grew up with in Mexico. It’s been exciting to experiment with them and find ways to blend them with traditional Mexican flavours. The fusion creates something truly special and distinctive for Ojo.
E: What’s one dish on Ojo’s menu that you’re particularly proud of and why?
A: I’d have to say our Pescado Zarandeado. It’s one of the most popular dishes at Ojo, and we’ve given it a local twist by using Thai spices and herbs. The result is a beautiful balance of smoky, savoury and aromatic flavours. It’s a dish that truly showcases how we merge Mexican tradition with Bangkok’s vibrant ingredients.
E: As a chef, you’re always evolving and experimenting. What exciting trends or techniques in the culinary world are you most excited to explore in the future?
A: Right now, I’m really into cooking over fire, whether it’s using charcoal or wood. There’s something primal and deeply satisfying about the smoky depth it brings to dishes. I’m also excited to explore more underutilised local herbs and spices, uncovering new ways to bring unexpected flavours to our dishes.
E: What one ingredient would you use in all of your culinary creations, and why?
A: Lime and dried Mexican chillies. Lime adds a fresh, zesty kick that enhances almost any dish, while dried chillies provide a smoky, deep heat that is central to Mexican cuisine. Together, they create a perfect contrast of brightness and boldness that I truly enjoy.
Baby Corn Esquites
Ingredients:
- 200g fresh baby corn (unsweetened)
- Jalapeño mayonnaise (as needed)
- 35g pecorino cheese, finely grated
- 15ml fresh lime juice
- 10g Pasillas chilli powder
- 20g finger lime
- 10g macadamia nuts, crushed
Method:
- Bring a pot of salted water to boil. Cook the baby corn with the husk on for five minutes. Once cooked, cool it down and set aside.
- For serving, season the baby corn with olive oil and salt. Grill it for about four minutes, turning occasionally until evenly charred.
- Using a brush, coat the grilled baby corn with jalapeño mayonnaise.
- Finish by sprinkling with Pasillas chilli powder, finger lime, finely grated pecorino cheese, and crushed macadamia nuts.
- Serve immediately!
Ojo at The Standard, Bangkok Mahanakhon
114 Narathiwas Road, Silom
Bangkok 10500, Thailand
T: (+66) 20858888
E: ojo.bangkok@standardhotels.com
IG: @ojobangkok
