Director of F&B, Grand Copthorne Waterfront Hotel E: What are your responsibilities? J: I oversee all aspects of our food and beverage operations, including our signature Italian restaurant Grissini, our all-day dining outlet Food Capital, Tempo, our...

Beverage & Food Assistant Director at Renaissance Bali Uluwatu Resort & Spa E: What are your responsibilities? A: I oversee the whole operations of Clay Craft and Double Ikat Restaurants, R Bar and Pool Bar, all MICE...

Director of F&B at Pullman Jakarta Indonesia E: What are your responsibilities? C: I am directly responsible for the strategic direction as well as the operational performance of Pullman Jakarta Indonesia’s food and beverage division, keeping it...

Executive Chef, Gaia By Oso Ristorante Cooking is my passion and my art. There is nothing I love more than creating a dish that is beautiful for the eyes and memorable for the palate. The...

Executive Chef, Enmaru Jakarta I love to present creative izakaya and unique cooking techniques so my guests in Jakarta, my second home, don’t become bored. The key to Enmaru Jakarta’s success is our daily focus...

Executive Chef, Altitude Grill Altitude Grill is my channel to showcase my love for beef through the various processes chefs can use to make it so much more delectable and non-mainstream. Secondary cuts are served...

Executive Chef, BAE by Socieaty Meals and memories are meant to be shared. I firmly believe that no meal should be eaten alone; sharing a meal alongside friends and family is one of the most...

Executive Chef, Shabu Shabu Gen “心技体”Heart, technique, body. The trinity balance of mental power, elaborate technology and a knowingly flexible body is so important in life, not just in your work, but also your personal...

Founder & Managing Director, NamNam Noodle Bar Good is the enemy of great. By accepting good enough, you give up the chance of ever being great at what you do. What do you want to...

Founder, Momozen My cooking philosophy is based on a Japanese idiom that essentially means: Respect the Old, Welcome the New. Cooking is like art and is always evolving. To me, the classics are never confined...