Where Indonesian heritage
meets French elegance.
My path into cooking arrived after a degree in economics. I left Java for Bali, then Dubai, and finally France, following a kitchen instead of a desk.
I'm an Indonesian chef, currently based in Deauville on the French coast. Before culinary school I finished a Bachelor's degree in Economics and Business at Diponegoro University, but the passion for cooking outlasted the degree. After graduation I moved to Bali to study at Bali Culinary Pastry School, completing the intensive program with a Diplôme de Cuisine.
My first kitchen was Koral Restaurant inside The Apurva Kempinski Bali, where I built the foundations of fine dining and professional brigade work. My career advanced significantly when I received the opportunity to relocate to Dubai, where I worked alongside renowned European chefs in Michelin-recognised restaurants: pre-opening with the African Queen team, then a run at Fi'lia Dubai, an Italian fine dining restaurant in the Michelin guide.
During my time in the region, I also had the rare privilege of working with acclaimed three Michelin star chef Sergio Herman, whose kitchen taught me what restraint actually looks like on a plate.
Currently I'm with the culinary team at Hôtel Le Normandy Deauville under the Barrier Group, while still collaborating on fine dining pop-up events in Indonesia, where I weave Indonesian ingredients into Italian and French set menus.
The rare privilege of working alongside a maestro: two days with three Michelin star chef Sergio Herman, learning new techniques and wisdom from the heart of Belgian cuisine, and meeting inspiring chefs from Belgium who share the same passion.
A working résumé across Indonesia, the United Arab Emirates and France. Present role first.
Working the line at a flagship Barrier Group property on the Normandy coast. French technique, classical service, daily rhythm across breakfast, lunch and dinner brigades.
Joined the pre-opening team in Dubai, running the raw section: fish, seafood and premium meats for refined appetiser plates from day one of service.
Italian fine dining at SLS Dubai. Pasta, primi and antipasti stations inside a Michelin-recognised brigade that treated every cover as an evening's signature plate.
The first kitchen. Foundations of service inside a hotel restaurant overlooking the Indian Ocean, prep discipline, station etiquette, and the early hours of a fine dining day.
A working selection from Deauville, Dubai and Bali kitchens. Drag, scroll, or use the arrows.
I host private events, organising exclusive dinners. I also consult on restaurant projects to revitalise menus, weaving Indonesian ingredients into Italian and French set menus.
Currently based in Deauville and travelling for projects across Europe and Indonesia. Written brief or a single sentence is fine, both work.