Precision is the silent ingredient separating a standard meal from a memorable one. For Devina Hermawan, this exactness is a fundamental perspective rather than a learned kitchen trait. A business management graduate from the Bandung Institute of Technology, Devina, applies the mind of a strategist to the stove. She deconstructs recipes into efficient, repeatable systems, ensuring complexity never hinders the home cook.
Following MasterChef, she pivoted to the digital sphere. She continued to share reliable recipes on social media, eventually amassing millions of subscribers and viewers. This grounded approach helped her build a platform rooted in trust, leading to the success of cookbooks such as Indonesian Fusion Foods, which are celebrated for their reliability. She has also been assigned as a brand ambassador by market-leading brands such as Mie Sedaap, FILMA, Tefal Indonesia, Quaker Oats Indonesia, Anchor Indonesia, XL Axiata, Grab Indonesia, and more. Devina also joins the judging panel of Exquisite’s Best Restaurants & Bars 2026.
The shift to restaurateur with Bandung’s Lamama Asian Cafe and Bakery represents a move into tangible hospitality. Here, Devina prioritises local recruitment and rigorous food management, proving her methodical style scales effectively to commercial operations. Her 2025 Executive Chef certification from the National Professional Certification Agency (BNSP) further formalises this commitment to industry standards.
Ultimately, Devina’s influence lies in demystifying gastronomy. She provides the logic required to master dishes without the need for elite equipment, ensuring that while high-end dining can feel distant, the skills to recreate it remain within reach.
E: How has your definition of success evolved since your time on MasterChef Indonesia?
A: My perspective has remained remarkably consistent because I view my career as a continuous evolution rather than a series of fixed points. Success, to me, is not a final destination. It is an ongoing process of growth and remaining tethered to the work I find meaningful. What has changed is the landscape in which I operate. I finished the competition around 2020, precisely as digital platforms were beginning to reshape the industry. The ability to create a tangible impact through these channels was far greater than I had ever anticipated.
E: Does your background in Business Management dictate how you approach the culinary world?
A: It is an essential component of everything I do. To build a sustainable brand, whether as an individual creator or a corporate entity, every pillar must be handled with strategic care. Operations, marketing, and human capital require the same level of attention as the recipes themselves.
This mindset governs my self-management. From the way my team interacts with clients to the selection of brand partnerships, there is a necessity for structure. I am a firm believer that anything appearing viral on social media will lack longevity without a solid operational foundation. This is why I am cautious with expansion; I would rather build a quiet, sturdy foundation than market something before the team is ready for the long term.
E: Your work is often described as approachable. How do you maintain that quality while growing creatively?
A: It returns to that same core principle: I cook what I would happily serve to my children or offer in my own businesses. That naturally keeps the work grounded and realistic for a home cook. To stay creatively sharp, I remain observant. I don’t limit my exposure to new cultures or flavours. For me, creativity isn’t just about a new taste profile. It is also about thinking operationally. Finding ways to reduce errors, maintain consistency, and make a complex dish easier to execute is, in itself, a creative challenge.
E: How do you determine when a concept needs further refinement versus when it is time to start anew?
A: I tend to be quite intuitive when it comes to the initial spark of an idea. Food is deeply woven into the fabric of daily life. It should offer comfort on a difficult day or provide support during a busy week. While the ideas may arrive naturally, the execution is where the rigorous thinking happens. I focus on the mechanics: the aroma, the texture, and how practical it is to store. If the logic of the dish doesn’t hold up under that scrutiny, I know it either needs more work or it is time to move on to something else.
E: With so many professional and personal responsibilities, how do you choose which projects to pursue?
A: I am a great believer in the power of conscious planning. Balance is rarely something that happens by accident; it has to be designed. There are seasons where my children require more of my time, and others where my career takes precedence. The goal is to place myself in environments where I can provide genuine value while continuing to learn. I look for a sustainable rhythm where family, career, and personal growth can exist together without one constantly eclipsing the others.
E: What do you hope people take away from your work in the years to come?
A: I don’t tend to dwell on the idea of a legacy. I prefer to let the work speak for itself. My focus is simply on growth and ensuring that my businesses and content have a positive social impact on the communities they reach. If people feel more capable in their kitchens or inspired to build something of their own, then I feel my work has been successful. I believe that if you focus on the substance of what you are doing today, the future tends to take care of itself.
HIGHLIGHTS
- Roast duck platter
- Pandan almond gula melaka croissant
- Miso kinako ice cream with mochi toast bites
Exquisite Taste Volume 50
Devina Hermawan
IG: @devinahermawan
