With a fantastic resume that stretches almost more than two decades across Indonesia, the Middle East, the islands of Africa and Europe, Chef Ridwan Rosyadi is probably one of the country’s most decorated chefs. Now heading the culinary team at Pullman Jakarta Central Park as its executive chef, he brought his experience into Jakarta’s vibrant food scene.
E: You have a very colourful career, spanning various locations all around the world. Can you tell us what is the difference between working in the Middle East and in the island at the Seychelles?
A: Every location has its own culture. The Middle East is growing really fast and is very modern, including its culinary scene. In countries like Saudi Arabia, Qatar or Bahrain and mega cities like Dubai, the business aspect comes first. There are countless options for visitors outside of their hotels, be it entertainment, shopping or dining. It’s more diverse in terms of culinary genres, because the market demands it. Meanwhile the Seychelles are more about its relaxed environment, enjoying every moment, and the meals comes in packages. That last part is because everything in the island is very limited, including the amount of food that a resort can store, prepare and serve. Guests also don’t move around – they will stay in the resort during their entire stay. It’s obvious that we had to be able to provide a full meal from breakfast to supper, from appetisers to dessert. We also have to remember to be creative with whatever we have so as not to bore our guests – which is an interesting challenge on its own.
E: We’re so curious about your Middle Eastern journey. Among all of those countries that you’ve worked in the region, do you have a favourite, and why?
A: I have worked in four countries in the Middle East so far: Dubai in the UAE, Doha in Qatar, Riyadh in Saudi Arabia and Manama in Bahrain. If I can choose based on my income during those times, I would pick Riyadh in a heartbeat. But if I’m considering the place that helped me develop my culinary experiences, then I choose Dubai. They have everything there. From street food to fine dining and Michelin-star establishments, culinary titans of the world like Gordon Ramsay, Jöel Robuchon, Daniel Bouloud, Heston Blumenthal and Jamie Oliver all have restaurants there.
E: Having been working with a pre-opening and pre-existing team, which one do you prefer, and tell us why?
A: Both have its own challenges. But my preference is to work pre-opening. It’s about how to build a team from scratch, like having a blank paper and trying to fill it according to my preference. What would make it good? What do I need to add there? That kind of stuff. In pre-opening, I have my freedom. I can plan, bring new ideas, create menus and experiment with them. It also helps that I will be able to recruit my own team, depending on what I want and need the most for the project. This include hiring native chefs to lead the international cuisines. In my opinion, Chinese chefs will make the best Chinese food and Japanese chefs will be masters of their cuisine. Representation matters. Yet, when I joined a pre-existing kitchen, such as the one in Pullman Jakarta Central Park, I try to push my team to the level that I believe is suitable for the hotel. I want them to grow, because the competition is fierce, and whether I am here or not, they have to be ready.
E: As its Executive Chef, what do you think makes the restaurants in Pullman Jakarta Central Park stands out among other hotels and locations in Jakarta?
A: Well, actually, this is still part of my homework. The difficulties are evident: Pullman Jakarta Central Park is adjacent to a shopping mall – one of the biggest in the city. They have countless restaurant chains, a food court in one side, then standalone eateries in another, then more food stalls spread all over. Our competition is not other hotels, it’s the diverse selection of dining offerings in the mall next door. We need to be creative, adjusting the menu and further create options for our guests, such as buffet promotions or special price meal packages. Most recently we had a collaboration with Chef Marco Miglioli from Amalfi Jakarta. Hopefully this will attract real foodies who realise that they can enjoy quality dishes in five star setting, but at an affordable price. We have to take that mall spending into the hotel. We have to work together with the marketing team as well in amplifying these offers, bringing more renowned figures, from chefs to celebrities. These hopefully will attract more to come and indulge in our delicious offerings.
Exquisite Taste Volume 41
Pullman Jakarta Central Park
Podomoro City
Jalan Let. Jend. S. Parman
Jakarta 11470, Indonesia
T: (+62) 2129200088
E: reservation@pullmanjakartacentralpark.com
