PRIVATE CHEF / F&B CONSULTANT
Renatta likes food since childhood. She never wanted to be a chef, but instead to work in any field related to food, whether it’s business or something else. Renatta began her journey at Le Cordon Bleu culinary academy in Paris, France and obtained both Superior Cuisine and Superior Pastry Diplomas. Thereafter, she spent time in prestigious Michelin kitchens in Paris, working rigorously to further mature her Cuisine and Pastry skills.
Have you ever face challenges as a female chef in a culinary industry dominated by male chefs?
I’ve never been discriminated because I am a woman. But several times I felt underestimated, not because of gender but because of age. Especially in Indonesia, people think that celebrity chefs can only cook on TV. But I have never objected, because I always finish every work given to me.
When it comes to cooking, who is the most influential person for you?
When I worked at a restaurant in Paris, the Head Chef was very open minded for French standards, in terms of taste and ingredients. He is not too traditional in terms of mixing flavor.
What’s your food trademark?
I like to use a combination of ingredients that are not too common, rarely used and usually underestimated. For example, when I make dishes for fine dining I use oncom and gizzard, I process these ingredients so they taste better.
EXECUTIVE CHEF OF PARACHUTE BALI
Cooking has always been Chef Aditya’s passion ever since he was a kid. He started by helping his mother in the kitchen then began cooking professionally at age 13 in his mother’s food stall at a wet market in the suburbs of Jakarta. Over the years, Chef Aditya has worked with lots of culinary experts in many restaurants such as Room4Dessert in Bali, Relae in Copenhagen, Attarine Jakarta of the Potato Head Family, and Parachute Bali.
What is the trademark of your cooking? Is there any particular ingredient that you always include in your cooking?
Citrus, particularly lime and I use it for seasoning because it opens up the palate. Most people use salt and pepper but I usually use salt and lime juice. I think that’s one of my trademarks.
Tell us the most memorable dish that you’ve ever cooked
The dish that I cooked for my mom because she taught me to cook for the first time. When I first came back to Indonesia after I finished culinary school, I cooked her an omellete.
What is the wildest dish that you’ve ever eaten?
In Copenhagen, Denmark, there is a restaurant that serves every part of cow, from nose to tail. I’ve tried a cow’s genital there. It was braised and seasoned well. It was really good.
CORPORATE CHEF OF INHYPE GROUP
Chef Andreas has fallen in love with Indonesian and Asian cuisine since a young age when he started to enjoy cooking. He went to Trisakti School of Tourism on 2008 and, after graduated, he sharpened his skill at Grand Hyatt, Bali, and later in Sofitel Nusa Dua. Today, he is the Corporate Chef of Inhype Group.
Who is your biggest influence in cooking?
First, my father because he loves cooking too. He has a small restaurant and I’ve learned to cook from him. Second, Chef Mandif Warokka, I also learned a lot from him.
What is the trademark of your cooking? Is there any particular ingredient that you use?
Garlic is a must. It’s flavourful, savour, and it makes my cooking taste rich. Of course it has to be combined with other ingredients but garlic is the main seasoning.
Tell us the most memorable dish that you’ve ever cooked.
When I worked in Bali, I cooked Cakalang Noodle, a smoked cakalang with homade fried noodle. There was a customer who tried the noodle, then he cried. He said that it was the best dish he ever had. I was shocked, I thought he cried because the noodle was awful. After that, he became our regular customer.
What is the wildest dish you’ve ever cooked?
Spicy smoked goat’s torpedo with green chili sauce. The torpedo was actually easy to cook but took quite a long time.
HEAD CHEF & PARTNER OF AUGUST RESTAURANT
Hans became Chef de Cuisine at VIEW, Fairmont Jakarta for almost three years after he explored the fine dining scene at some highly awarded restaurants in Kuala Lumpur, New York, and Chicago. He returned to Jakarta in 2016, and now in the process of curating his own restaurant, August, that will open soon in 2020.
How did you dive into the culinary world?
Initially, I liked design and art. But when I chose a college major, I chose cooking, because I like to cook and wanted to combine art and cooking.
Do you have any memorable food?
Fuagra peanut butter and jelly. When I was in America, there was a peanut butter and jelly flavoured sandwich. I made some kind of sandwich from fuagra. I made it as a snack and many people like it. One day I got an order to make it for a birthday cake.
Is there any Indonesian food that you think is underrated and everyone should know?
I really like woku. Anything related to woku because the sauce is very complex, delicious, and can be used for any kind of meat.