A Nourishing Heritage
Situated in a historic colonial-era house in the lush and serene Menteng area, Plataran Menteng is a celebration of the rich Indonesian heritage and the casual elegance of true Indonesian cuisine. — The handsome heritage house situated at Jalan H.O.S Cokroaminoto 42 has been through many changes. Initially serving as a boarding house for medical students in the 1940s, the house...
Setia Budiarto
Director of Food & Beverage at Banyan Tree Ungasan, Bali — E: Describe your typical day in a sentence. Setia: I usually start the day with some positivity and enthusiasm; embrace all the challenges, grab all the business opportunities, make sure the guests and associates are happy and get great results. E: So how did you come to be the Director of F&B at...
Anom Putra
Operational Manager at Seminyak Italian Food, Double-Six Luxury Hotel — E: Describe your typical day in a sentence. Anom: You’ll never know what today will bring you, so always be ready. It sounds absurd, but yet it’s full of fun and excitement. E: So how did you come to be the Operational Manager at Seminyak Italian Food, Double-Six Luxury Hotel? A: I joined the team in May...
Gunnar Kuchenbecker
Director of Food & Beverage at The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali — E: Describe your typical day in a sentence. Gunnar: My typical day is full of inspiration from meetings and team sessions, to activating guest experiences with that extra step. There are no standard days; all are special with much connection, motivating and driving creativity. E: So...
Abhi Gurung
Director of Food & Beverage at Sari Pan Pacific Jakarta — E: Describe your typical day in a sentence. Abhi: I start with morning meetings with the hotel, excom and F&B teams. Afterwards, I’ll walk around all our F&B outlets and kitchens and speak to the staff and event organisers. I enjoy speaking to our outlet guests to get their feedback on the...
Emmanuel Nelo
Director of Food & Beverage at The Ritz-Carlton Jakarta, Pacific Place — E: Describe your typical day in a sentence. Nelo: I start with an early morning workout and a good breakfast before I check on the restaurants and have meetings. E: So how did you come to be the Director of F&B for The Ritz-Carlton Jakarta, Pacific Place? N: I was born to do it...
Chef de Cuisine Leong Chee Yeng
Since first joining The Fullerton Hotel Singapore as chef de cuisine of Jade restaurant back in 2007, Chef Leong has continued to build upon his long-standing reputation for culinary excellence, a fact recognised at the recent World Gourmet Summit Awards where he netted the coveted title of Majestic Restaurant Asian Cuisine Chef of the Year 2016. — E: What made you...
Executive Chef Reynaldo deLuna II
The Seminyak Beach Resort & Spa’s Executive Chef Reynaldo deLuna II was born into a Spanish-Mexican family that’s really passionate about cooking and he trotted the globe to cook before finally calling Indonesia his home. Now, more than ever, he strives to give Indonesian ingredients the recognition they deserve. — E: When did you first discover your passion for cooking and...
Chef De Cuisine Ashley Garvey
Melbourne native Ash had a humble beginning before he discovered his knack and love for cooking. His repertoire includes an impressive stint at Berardo’s in Queensland where he cooked under the supervision of Michelin-starred Chef Bruno Lubert. Now Ash helms the much beloved Starfish Bloo restaurant in Seminyak. — E: When did you first discover you had a passion for cooking? Ashley:...
Chef de Cuisine Hugo Bertolini
An Argentinian with an Italian heritage, Chef Hugo Bertolini worked in kitchens across South America, Spain and Asia before arriving in Indonesia. With a fiery passion for food and a belly full of determination, Chef Hugo has worked his way up from his humble beginnings as a kitchen hand in Spain to his new role as chef de cuisine...
