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What inspires you every day?
Everything. I keep my mind open to inspiration from my surroundings: all things sensory, from what I taste, feel, see, smell and hear. I’m like a sponge, I absorb and apply.
What are the signature dishes that you created for Hanging Gardens of Bali?
Flaming wagyu, 72 degrees roasted lamb rack, Nasi goreng satu Juta aka “the one million Indonesian fried rice”. Must-try all when visiting Hanging Gardens of Bali.
Where did you begin your Culinary journey?
I began my journey the day I graduated from The Culinary Academy of Bandung. Shortly after, I started my first job in Dubai. From the Middle East, I had the opportunity to relocate to the USA and train with some of the best people in the culinary world. From America, I came back to Indonesia to re-season myself in the arts and science of Indonesian cooking. That passion paired with my experiences in various luxury hotels, I finally landed in Hanging Gardens International, which I am proud to call my home.
If your menu was a story book, what kind of story would it be telling?
A story of culture, and nouvelle cuisine.
What’s your personal favorite dish on the menu?
Flaming wagyu, 72 degrees roasted lamb rack and 42 degrees confit of salmon
Has cooking always been your passion?
Yes! My mother was my mentor when I was a kid. I was always curious and intrigued when she cooks for us. This curiosity has drawn me to the kitchen, where I found passion in the storytelling of flavors.
Please share your top tips for aspiring chefs out there
Break the rules. Reinvent.
What do you love most about working with Hanging Gardens of Bali?
Freedom. My team inspires me to create something out of the box. And of course, who doesn’t want to work in such a beautiful property like Hanging Gardens Of Bali.
Describe Bali in one word:
A stage.
Article Source : https://www.luxuryconvoy.com/2022/12/hanging-gardens-of-bali/
