Passion For Culinary

Passion For Culinary


With an undying interest in the culinary industry, Diky Lingga Wisnu left the capital city to lead the food and beverage team at The Gaia Hotel Bandung as director of F&B. The hotel’s unique concept made him fall in love. He opens up about his culinary adventures to Exquisite Taste.

by Runi Indrani

E: How did you get into the F&B and hospitality industry?

A: I started my career from the bottom, as a banquet houseman. I found that I really enjoyed working in the hospitality industry, especially in F&B, meeting so many people from different countries with different cultures, and tasting and learning about many delicious cuisines from different parts of the world. All of this made me stick to F&B until now.

E: Tell us the story of how you joined The Gaia Hotel Bandung.

A: It happened during the pandemic when my former boss asked me to join her at The Gaia Hotel Bandung. The first time I visited the hotel, I fell in love with the architecture of the hotel and the restaurant. When I was told the whole concept of the F&B operation, I became more interested, and I knew it was going to be fun work.   

E: What are your responsibilities as the director of F&B?

A: As director of F&B, in charge of both service and culinary, I have to make sure that our outlets become trend-setters and the city’s most sought-after food and beverage destinations by creating and delivering innovative products in accordance with the brand’s direction.

E: What a typical day for you is like?

A: Normally I start my work early in the morning. The first place to visit on my morning round will be the breakfast restaurant, meeting my team to ensure that things are smooth, checking the buffet ensuring that the food and beverages served to our guests are presented well and taste good, talking to guests to get their feedback on their stay and dining experience and on how to serve them better.

E: What do you think are your best attribute?

A: Persistence, passion and an eagerness to learn.

E: Do you consider yourself to be a team player or team leader?

A: I think I’m a combination of team player and team leader. The key is that you have to know when to become one and when to become the other.

E: Who has been the most influential figure in your career to date?

A: I always learn a lot from my bosses, from the directors of F&B, the general managers and even the board of directors. Those people have influenced me in different ways and inspired my career. I learned leadership, creativity, people skills and more from them.

E: Name one really special thing about Monomono Bar & Social Dining at The Gaia Hotel Bandung.

A: Monomono restaurant is the first in Bandung to bring the concept of Nikkei cuisine, which is a combination of Japanese and Peruvian flavours, as well as having an Argentinean grill, all in one place.

E: Outside of your work, how do you like to unwind?

A: I am a simple family man. I love to spend my time with my family and watching my favourite shows during

The Gaia Hotel Bandung

Jalan Dr. Setiabudi No. 430

Bandung 40143, Indonesia

T: (+62) 2220280780