How long have you been working as a chef in Hotel Jakarta?
I started here as a sous chef since the hotel opened. After a few years, I was promoted to head chef and proudly fill this role!

Can you tell something about where you are from and what you did before this?
Of course! I was born in Bandung in Java. After my hotel school education in Bandung, I moved to the Netherlands. Here, I worked at Restaurant het Bosch and Restaurant Blaauw, among others. Over the years, I gained a lot of knowledge about Oriental products, culture and food trends in Indonesia.

What do you like best about working in the kitchen at Hotel Jakarta?
What I really love is working with young people from different cultures and going along with the concept of the hotel. It’s always inspiring to see how we can create a unique culinary experience together.

What do you think makes the dining experience at Café Jakarta so unique?
The dining experience at Café Jakarta is truly unique because of the green environment you find yourself in and, of course, because of the motto under which we serve “Two Wolrds Connected”. The ambiance is very special and contributes to an unforgettable culinary experience.

How would you describe the atmosphere in your team in the kitchen?
It’s hard work in the kitchen, but within our team it’s always cheerful & fun! It really is a place where everyone feels comfortable and where we work on the dishes with passion and dedication.

Which dish in Café Jakarta do you absolutely recommend guests to try?
We will have a new menu in April and I already have a few dishes I can recommend to everyone! For fish lovers, I recommend the Hamachi. For meat lovers, the Kambing Rembiga is highly recommended and for vegetarians, the Pepes Jamur is a delicious flavour explosion. These dishes really let you experience the ‘Two Worlds Connected’ that Café Jakarta is known for!