Chef Dan Bark: progressive American cuisine in Thailand
- 1* Chef in Bangkok
- Restaurant Cadence and Upstairs private dining
- Modern and globally inspired flavors
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Chef Dan Bark is a Korean-born American who grew up in Chicago and has spent over 18 years working in kitchens across the U.S. and Thailand. His early career included time at acclaimed restaurants such as Avenues (2 Michelin Stars) and Grace (3 Michelin Stars) in Chicago, where he learned the importance of discipline, teamwork, and hospitality at the highest level.
In 2014, Dan moved to Bangkok with the goal of creating something of his own. He opened hist first humble restaurant above a craft beer bar that focused on progressive American flavors. It quietly gained recognition and was awarded 1 Michelin Star in its first year, which it retained throughout its run.
In 2020, he opened Cadence by Dan Bark, a more refined expression of his cooking, rooted in personal inspiration and thoughtful technique. Cadence has held 1 Michelin Star from 2020-2024. Alongside Cadence, Dan also runs Caper by Dan Bark restaurant and bar, a more relaxed venue that offers bold, approachable dishes in a lively setting.
Most recently, in 2024, Dan and his partner Fay introduced UPSTAIRS by Dan Bark—a private dining experience for just 12 guests per evening. Set in a warm and intimate space above Cadence, it’s a place where food, storytelling, and hospitality come together. Each menu is seasonal and theme-driven, starting with “Childhood Memories,” inspired by Dan’s Korean-American upbringing.
Throughout his work, Dan stays grounded in his core values of love, focus, and care, and remains committed to creating meaningful experiences—both for his guests and the young chefs he mentors. While Chef Dan’s cooking techniques remain rooted in classical training, but the flavors you’ll experience are globally inspired introducing flavor combinations that feel fresh, surprising, and deeply personal. He appreciates the beauty of ingredients and turn them into different forms emphasizing on quality and flavor combinations. The menu is border less, driven by texture, flavor combinations, and ingredients from around the world, not limited to any particular nationality or cuisine.
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