Executive Chef Krisnamurti Damarjati

Chef Krisnamurti Damarjati is an Indonesian citizen and has spent over two decades working in various countries. When he was a child, he used to help his mother who managed several small canteens by peeling a potato, cleaning up a red chili for her to prepare the dishes for her small business. Then he decided to study at the vocational school majoring in the hospitality industry. After that he applied for a diploma majoring in food production when he was certain that he wanted to work as a chef. In the year 2003 he started his professional journey in Dubai as commi to Chef de Partie at the Grand Hyatt Dubai – UAE. Later he moved to Saudi Arabia to work with the Address Downtown Dubai as a Senior Chef de Partie.

Indonesian-modern-Rujak-Gobet-Springroll

After that he joined the Park Hyatt Jeddah, Makkah Clock Tower A Fairmont Hotel, Angsana Laguna Phuket – Thailand. He was appointed as the Executive Chef when he joined Amari Dhaka – Bangladesh for 2 years and followed by an assignment at the Centara Ceysands – Sri Lanka for 1,5 years. Then he moved back to Bangladesh to join Pan Pacific Dhaka for 2 years and then to Grand Papua Hotel – PNG for a year. Later he traveled to Africa where he worked with Gran Melia Arusha in Tanzania as the Chef consultant for 5 months. Currently he is positioned in Indonesia, working at Sheraton Surabaya Hotel & Towers. He enjoys travelling wherever he has worked so far and gained a lot of experiences, learnt different cultures and traditions.

Caramelized-Dried-Fruit-Pecan-Baked-Brie

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

I don’t believe in a certain period of time to create new dishes. In fact, I really enjoy using various local food ingredients to create the food that i want to serve. By displaying local raw materials, we can prioritize the city where we work and create at that time.

 What would you do if you weren’t a chef?

If i was not a chef i would have joined the air force to serve my country.

Beetroot-Cured-Salmon-with-Sour-Cream-and-Parmesan-Chips

Do your personal preferences influence the menu at all?
My personal preferences mostly influence my food creations. For example I love Italian food and Thai food which is why i love to create food with those food influences (Italian & Thai)

When are you happiest?

When I am with my family i am the happiest. In my professional life, I am very happy when people appreciate the food that we serve them.

When you’re not in the kitchen where can you be found?

Visiting historical places or a cultural place where I live is of interest to me. A combination between heritage and local food make for the perfect balance. I am also a foodie, so i enjoy trying new dishes especially if it is a local dish.

Indonesian-Cuisine-Tahu-Telur

Where is your favourite place to dine?

I enjoy dining in a restaurant which provides a variety of food for example like a buffet right from local food to international cuisine. It’s fascinating to see a spread of food even though I cannot have it all.

What’s your favourite takeaway or comfort food?

In Indonesia, there is a famous street food called siomay inspired from dim sum. In Indonesia we add a tofu, stuffed boiled egg, steamed cabbage, meatball and spicy peanut sauce in it. Simple but delicious !

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What makes the local food scene so exciting?

Local food always gets me so excited because there’s always a story behind the taste, the flavour and the appearance of a dish.

Which is the dish you’ve created that you are most proud of and why?

I am very proud of Tagliatelle Prawn with Tom Yum Sauce. It’s fusion food, a combination between Thai and Italian cuisine. Perfect combination, all the ingredients match and combine together to create a great taste. During the beginning of my culinary journey, I have spent almost 3 years working in an Italian kitchen. I learnt a lot about Italian cuisine and i am able to make a homemade pasta as well as unique pizza dough recipes. In Thailand I learnt directly from the local Thai about authentic Thai food. I combined my experiences and blended it into a dish which is Tagliatelle Prawn with Tom Yum Sauce.

Redwine-Braised-Lambshank

You’re having friends over for dinner tonight. What’s on the table?

Simple home style food, I will serve them a Macaroni Schotel.

Name your favourite city that has it all: food, culture, and nightlife.

Phuket in Thailand. Delicious local food, good culture and Patong area which has a rocking nightlife !

Sous-Vide-Grilled-Striploin-with-Asparagus-Pumpkin-Puree-and-Greenpepper-Glaze.

Can you tell us more about the cuisine at your restaurants?

Kafe Bromo, our buffet restaurant in Sheraton Surabaya. It is a buffet restaurant which highlights the local Indonesian cuisine. We serve authentic Indonesian cuisine and varieties of sambal from all over Indonesia. We also highlight the Indonesian cuisine by putting up a live food stall every day to let the guest experience every cuisine. To balance the needs of our guest, we also provide various type of cuisines such as Japanese sushi, teppanyaki, a western grill, varieties of dim sums, a noodle corner and a dessert counter.

Authentic Thai Style Seafood Curry

Ingredients:

• ½ pcs                    Onion
• 150ml                   Coconut Cream
• 90gr                      Thai Red Curry Paste
• 600ml                             Seafood Stock
• 800gr                          Mixed Seafood (Prawn, Squid, Snapper Fish & Mussel)
• 3 Tsp                     Palm Sugar
• Seasoning (Salt & Pepper to taste)
• 2-3 Tsp                 Fish Sauce
• 3-4 pcs                 Lime Leaf
• 150 gr                   Eggplant Green cut into dice 2cm
• 50 gr                     Pepper Red cut into dice 2cm
• 10 pcs                   Thai Basil leaf
• 60ml                     Cooking Oil
• Red Chili for Garnish
• Steam White Rice for Accompaniment

Cooking method:

• Saute the onions in a little oil over medium heat until fragrant.
• Add the Red Curry Paste and continue to stir-fry. If the bottom is dry, you can add a little shrimp/fish stock.
• Add various seafood and also the remaining fish/shrimp stock, lime leaves and Thai basil.
• Let it simmer over medium heat until it boils. Add enough coconut milk, brown sugar, and fish sauce. Add salt and white pepper to taste.
• Add the diced eggplant and red pepper and cook for 3-5 minutes until the eggplant is cooked.
• Serve Thai Style Seafood Curry with white rice.