I have been working with AccorHotels in Indonesia for many years now. While my mother taught me all there is to know about traditional Indonesian cuisine, my work with Novotel, ibis, Sofitel and now Pullman has allowed me to perfect my Western cooking techniques. Working with highly respected French chefs, I have gained valuable hands-on experience that has shaped my career.
I enjoy working with meat – a popular favourite in my restaurants. Years were spent perfecting my signature dish: a metre-long platter of various grilled meats served with traditional condiments. Diners love it – it makes them happy. And that’s really my main goal, alongside happy co-workers.
