Maurizio Bombini – Chef-Owner Mauri, Bonito, and Zia Tina
From the kitchens of Puglia to the refined dining rooms of Bali, Chef Maurizio Bombini has built a culinary philosophy grounded in authenticity, elegance, and continuous innovation. As the chef-owner behind Mauri, Bonito, and Zia Tina, he continues to shape Bali’s evolving gastronomic scene with refined Italian cuisine and a deeply personal approach to hospitality. E: After years at the...
Devina Hermawan – Chef, Cookbook Author & Cooking Instructor
A seasoned culinary author and beloved household name, Chef Devina Hermawan shares her professional philosophy on the evolving landscape of Indonesian gastronomy. She explores the tension between modern digital trends and the timeless discipline required for authentic, soulful cooking. From the hidden potential of indigenous ingredients to the necessity of patience, these insights reveal the standards behind her celebrated...
Yuda Bustara – International Chef & Winner Of The Maverick Academy On Netflix
As Indonesian cuisine gains greater international curiosity, Yuda Bustara stands at the forefront of its evolving narrative. From working under MICHELIN-starred mentors to introducing local flavours abroad, he shares his perspective on cultural adaptation, culinary identity, and the future of Indonesian food beyond borders. E: It’s been over a year since you won The Maverick Academy. Beyond the immediate whirlwind...
Rinrin Marinka – Celebrity Chef
From first impressions to final judgement, the art of restaurant evaluation goes far beyond what is on the plate, encompassing atmosphere, service, and a strong sense of identity. Rinrin Marinka reveals what distinguishes the merely good from the truly exceptional while sharing personal philosophies and enduring culinary curiosities. E: When you visit a restaurant anonymously as a judge, what are...
William Wongso – Indonesian Culinary Expert
Indonesian Culinary Expert William Wongso reflects on the enduring pull of comfort food and the changing rhythms of dining. From Jakarta’s unmatched diversity to the quiet strength of nationwide regional flavours, his outlook remains both grounded and optimistic. E: After years in the industry, what still excites you when you sit down for a meal? A: I’m not a big eater,...
Ria Ulfah
Restaurant Manager at Yakiniku Great E: What are your responsibilities? A: As the Restaurant Manager at Yakiniku Great, my core duty revolves around orchestrating a seamless daily operation. I oversee every detail from the morning preparations right through to our final service of the evening. It is vital to ensure both the front-of-house and kitchen brigades align perfectly with our rigorous...
Agus Hermanto
Beverage Manager at The Westin Resort Nusa Dua, Bali E: What are your responsibilities? A: As Beverage Manager, I oversee the entire beverage strategy across all outlets, from concept development and menu engineering to cost optimisation, supplier partnerships and team development. My role is to ensure that every beverage experience reflects Westin’s brand commitment to wellness and premium hospitality, while ensuring...
Rick Loxton
Director of Operations at The Guest Society E: What does your role encompass on a day-to-day basis? A: With a diverse portfolio of brands spanning branded residence, hotels & resort to lifestyle and F&B, consistency becomes the hardest and most important part of the job. My role sits across operations, development, people, and brand consistency, with a constant daily balance between...
Anne-Sophie Pic – Chef/Founder Of Pic au Beau-Rivage Palace
Chef Anne-Sophie Pic brings her philosophy of Imprégnation, or Suffusion, to Lausanne, where memory, intuition, and precision quietly shape every plate. At the Beau-Rivage Palace, her cuisine unfolds as a dialogue between heritage and place, drawing inspiration from Lake Geneva and the surrounding Alps. The result is an experience that feels both deeply personal and contemporary, guided as much...
Asa Sibcy – Head Chef at The Crown By Kirk Westaway at Fairmont Jakarta
Asa Sibcy, Head Chef at The Crown by Kirk Westaway, brings a refined yet curious approach to the heart of Jakarta’s dining scene. Having spent 15 years under the mentorship of Heston Blumenthal, Chef Asa operates with a philosophy rooted in the constant questioning of techniques and traditions. His mission is to translate the soulful heritage of British cuisine...
