Joshua Adjodha, Founder & CEO at Kilo Collective

Joshua Adjodha, Founder & CEO at Kilo Collective

Joshua Adjodha

E: What are your responsibilities?

A: That depends on the day and time of the year as I have to wear many hats. For Kilo Collective, I am creating new concepts, designing locations and experiences, and seeking out future opportunities for the group. For each concept, I try to be hands on, so I am involved in all aspects of the business and offer guidance and direction to all the departments, from marketing to culinary, service to experience.

E: What makes a typical day?

A: That can vary as the head of the company, but I would say a balance between the fun and the boring. A typical day can be filled with meetings of all sorts, from casual to intense, and on the same day, we could be having R&D development, tastings and even a party that goes into the late hours. Our industry does not have normal working hours, and being in the lifestyle industry, restaurants and nightlife make a typical day with a fair share of curve balls and surprises.

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

A: I don’t think there’s just one as I’m pretty much self-taught through experiences and the journey that I’m still on. I try to surround myself with people who I can constantly learn from and who push me to be better.

E: Team player or team leader?

A: You have to be able to be both. I try my best to lead by example, but it’s important to be a team player and make everyone feel like we are all in this together. At Kilo Collective, the term we use is part of the family.

E: Name one thing that is special about your restaurants?

A: I would say the experiences we curate. Each of our restaurants aims to be unique and offer guests something that may seem familiar but is completely different to most places they would find. At Kilo, we do Latin-Asian comfort food in an industrial chic setting that feels like a comfortable living room you want to hang out in. At MAIZE, we are doing contemporary Latin and Mexican, offering something new to the Bali culinary landscape. Behind The Green Door is a high-volume bespoke cocktail bar that also doubles as an underground dance floor catering to local and international artists. Our upcoming concept, Lila Brown, will be a second-floor supper club, filled with shows and performances.

E: What is the most important trait to have in your work?

A: Passion, because if people are passionate about what they are doing all other traits should follow with guidance.

E: What is the most memorable moment of your career?

A: Surviving the pandemic. Of course, there have been more before that, but that pandemic was scary and stressful not knowing if the company would make it out alive once it was all over. Tough times made us think differently and be stronger. Being able to come out of the pandemic and prove to ourselves that not only we could rebuild but also continue growing will always be a great accomplishment, and for now the most memorable one.

E: Dead or alive, who would you like to take out to dinner?

A: Bob Marley. That man and his music have always fascinated me, I would love to hear him speak about his philosophies on love and life.

Exquisite Taste Volume 39


Jalan Subak Sari, Canggu

Bali 80361, Indonesia

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