Willmer Colmenares brings a bold new vision to the beautiful property. The Venezuelan-born Executive Chef channels decades of international experience into a deeply personal culinary philosophy. He focuses entirely on elevating pure ingredients through masterful fire techniques. Diners can expect a captivating approach to modern Mediterranean dining.
E: How did your journey in the food industry begin? Had you always planned on this career, or did it happen quite unexpectedly?
A: Cooking with my mother ignited a lifelong passion for food. Although I initially enrolled in an Information Technology program in university, a family move interrupted my studies. To make good use of my time, my mother recommended that I take a culinary course, and that decision transformed my life. Shortly after, I took a job at a restaurant, which solidified my calling. The vibrant atmosphere of the kitchen completely captivated me, leading me to abandon my IT plans in favour of a career in cooking. It’s a decision I never regret.
E: Before moving to Indonesia, what countries has your career taken you to, and which has had the greatest impact on your culinary style?
A: Starting in Venezuela, I have spent over 27 years honing my culinary skills in Spain, England, China, and Indonesia. Each location has shaped my style, emphasising simplicity, cultural diversity, and deepening my appreciation for technique. Now in Indonesia, I draw endless inspiration from its diverse ingredients. My Latin roots remain central to my identity, with the warm flavours of my homeland continually inspiring my culinary vision.
E: What kind of person are you outside of the kitchen?
A: I am a family-oriented person, inspired day after day by my two amazing children. I have a strong passion for early-morning cycling, which allows me to explore the city at sunrise and appreciate Indonesia’s beauty. I also enjoy playing billiards, as participating in community events and socialising helps me recharge and find balance outside of work.
E: What is the most important principle when it comes to cooking?
A: Respect. A chef must honour both the ingredients and the diners. Our duty is to minimise waste while maximising the flavours of the produce. Great cooking is rooted in strong fundamentals built on technique and consistency. I believe that simplicity leaves a far more lasting impression than unnecessary complexity. By handling quality ingredients with care, we can create truly memorable meals.
E: What is your view on the culinary world right now?
A: The industry is rapidly evolving. Today’s guests are knowledgeable, and they value sustainability and meaningful dining experiences. Being a chef today is exciting because of the diverse global influences. We have a responsibility to innovate while supporting local producers. The future will depend on balancing modern techniques with respected traditions, as the essence of cooking remains rooted in pure passion.
E: How would you describe PA.SO.LA Restaurant to someone who has never been?
A: PA.SO.LA Restaurant is a hidden gem that blends artisanship with genuine hospitality. Our Mediterranean dining experience is centered around fire, from grilling and smoking to roasting. Rooted in simplicity and authenticity, our culinary philosophy allows exceptional ingredients to shine. Guests can unwind and savour elegant dishes in a classic setting, ensuring a truly enjoyable visit.
E: What plans do you have in store for PA.SO.LA Restaurant moving forward?
A: The restaurant is dedicated to evolving while delivering exceptional food experiences that showcase culinary artistry. We aim to introduce unique events such as experiential seasonal celebrations and guest-chef collaborations. Engaging our guests with fresh ideas is essential, ensuring that every visit feels memorable. Diners will discover something new each time as PA.SO.LA Restaurant continues to grow while staying true to its core values.
TUNA AND WATERMELON CEVICHE
(with Passion Fruit Tiger Milk, Avocado, Jalapeño and Passion Fruit Sorbet)
INGREDIENTS:
Tuna and Watermelon Ceviche:
- 100g sashimi-grade tuna, trimmed and diced
- 80g seedless watermelon, diced
- 20g sugar
- 5g salt
- 50g cherry tomatoes, halved
- 1 sprig daun kemangi (local basil), leaves picked
- 1 red chilli, finely sliced
- 1 bunch coriander, leaves picked
- 1 red onion, thinly sliced
- 1 avocado, diced
- 150g passion fruit tiger milk
- 50g mango passion fruit sorbet
- 1 fresh jalapeño, thinly sliced
- Salt and pepper, to taste
Passion Fruit Tiger Milk:
- 40g white onion
- 100g fish stock or cold water
- 8g coriander stalks
- 20g white fish trimmings
- 3g jalapeño
- 2g ginger, finely grated
- 2g garlic, finely grated
- 120g passion fruit purée
- 60g fresh lemon juice
Mango Passion Fruit Sorbet:
- 300g passion fruit purée
- 300g mango purée
- 100g fresh lemon juice
- 100g sugar syrup
- 8g sorbet stabiliser
- 2g salt
METHOD:
Tuna Preparation:
- Trim the tuna and cut into even 1.5cm cubes.
- Coat evenly with a mixture of salt and sugar before curing overnight in the refrigerator.
- Rinse lightly if desired, pat dry, and keep chilled until serving.
Watermelon Preparation:
- Peel the watermelon and remove all seeds.
- Cut into 1.5cm cubes to match the size of the tuna.
- Chill in the fridge.
Vegetable Preparation:
- Finely slice the coriander and basil.
- Halve the cherry tomatoes.
- Dice the avocado and lightly season with olive oil and lemon juice to prevent oxidation.
- Thinly slice the red onion and jalapeño.
Passion Fruit Tiger Milk:
- Combine all ingredients in a blender.
- Add a few ice cubes and blend until smooth.
- Pass through a fine sieve.
- Keep chilled until ready to use.
Mango Passion Fruit Sorbet:
- Combine all ingredients until fully mixed.
- Churn in an ice cream machine according to the manufacturer’s instructions.
- Keep in a freezer until ready to serve.
PLATING:
- Carefully plate the cured tuna, watermelon, avocado, cherry tomatoes, red onion, jalapeño, coriander, and basil in a non-reactive bowl.
- Pour over the passion fruit tiger milk and toss gently until evenly coated.
- Season with salt and pepper to taste.
- Spoon into a serving bowl and finish with a quenelle of mango passion fruit sorbet.
- Garnish with coriander leaves,
basil leaves, and fresh jalapeño slices before serving.
Exquisite Taste Volume 52
PA.SO.LA Restaurant
at The Ritz-Carlton Jakarta, Pacific Place
Sudirman Central Business District (SCBD)
Jalan Jenderal Sudirman
Jakarta 12190, Indonesia
T: (+62) 2125501888
E: pasola.jakarta@ritzcarlton.com
W: ritzcarltonpacificplace.com
IG: @pasolajakarta
