Cluster Director of Food & Beverage and Culinary at ARYADUTA Menteng
E : What does it take to be a Cluster Director of Food & Beverage and Culinary at ARYADUTA Menteng?
A: Having a passion for the culinary world makes anything is possible. It’s not just about the job title; it’s about doing what you love most. For me, that involves creating food, serving people, smiling and finding joy in creativity. When you genuinely enjoy what you do, everything else follows.
E : What are your key responsibilities as Cluster Director of Food & Beverage and Culinary at ARYADUTA Menteng?
A: I oversee all food and service operations, ensure hygiene standards and design promotions for each unit or hotel. It’s also essential to lead the team with positive energy by communicating clearly and consistently. When you work with love and passion, that spirit is reflected in the food, and guests can truly taste it.
E : What does a typical day look like for you?
A: My day usually begins early, heading straight to the kitchen and restaurants. I start by overseeing the buffet setup, ensuring the team is well-staffed, connecting with guests and personally welcoming our VIPs. Once the morning operations run smoothly, I move to my office to review and approve menus and daily orders for the entire Food & Beverage department. The rest of the day often includes following up on guest requests and joining operational meetings with colleagues to discuss the hotel’s daily activities. A typical day wraps up around 8pm, after which I head home to enjoy dinner with my wife and unwind.
E : Who has been the most influential figure in your career so far?
A: My mother was a passionate food lover who had a talent for cooking and creating new dishes and approached local Austrian cuisine with genuine curiosity and enthusiasm. Her love for food and fearless spirit in the kitchen inspired me from a young age. To this day, I can still vividly recall the flavours of her cooking.
E : What is one standout aspect of the culinary offerings across your properties?
A: Each outlet has its highlight. At JP Bistro, the Sop Buntut is a must-try; it’s one of the most sought-after Indonesian dishes by international guests, right after Nasi Goreng. At Ambiente, our pizzas are made in a traditional wood-fired oven, giving the dough that signature char and texture that not all Italian restaurants in Indonesia achieve. And at Shima, our teppanyaki experience brings the theatre of Japanese cooking to the table.
E : How do you usually unwind after a busy day?
A: I like to keep it simple. I relax at home, chat with my beautiful wife, and enjoy the calm of a tropical beach whenever I can. There’s something about the sea breeze and the sound of the waves that helps me reset.
Exquisite Taste Volume 48
Aryaduta Menteng
IG : @aryadutamenteng
