Born and raised in Jakarta, Chef Didi embarked on a culinary journey that would take him across the globe and into some of the most prestigious kitchens in the world. His career began as a cook helper in a small local diner, where he honed his skills and discovered his passion for the culinary arts. His professional path took a significant turn when he joined Hyatt Bandung, which set the stage for his illustrious career in the hospitality industry. In this industry Chef Didi found his natural talent quickly which propelled him to positions at renowned establishments such as JW Marriott Jakarta and Ritz Carlton Jakarta. These experiences provided him with a solid foundation in fine dining and luxury service.

In pursuit of further growth, he moved to Dubai, where he spent three transformative years at Fairmont Dubai. Here, he expanded his culinary repertoire and gained invaluable international experience. Following his stint in Dubai, he took on the unique challenge of working on a cruise ship where he adapted to the dynamic and fast-paced environment of onboard dining. When he returned to to Indonesia, he reached a pivotal milestone in his career by assuming the role of Sous Chef at JW Marriott Hotel in Surabaya. The love of traveling took him to join another adventure of a river cruise in Europe as a Sous Chef. His journey of leadership and culinary expertise led him to Shangri-La Jakarta, albeit for a brief tenure of one year. His journey continued as he moved to Medan to serve as Executive Sous Chef at JW Marriott, where he further refined his leadership skills.

His career saw him return to Jakarta as the Executive Chef at Hermitage by Marriott, where he elevated the hotel’s culinary offerings. His next adventure took him to Yogyakarta, where he served as Executive Chef at Royal Ambarrukmo, one of the city’s most prestigious hotels. His expertise was then sought after in Saudi Arabia, where he spent three years contributing to the culinary scene before the COVID-19 pandemic brought him back to Indonesia. Despite the challenges posed by the pandemic, he continued to demonstrate resilience and adaptability. He joined Banyan Tree as the Director of Food and Beverage, overseeing operations and ensuring the highest standards of dining. As the pandemic worsened, he transitioned to a local five-star hotel in Surabaya, where he continued to make my mark for one year.

 

Currently, he serves as the Executive Chef at Alila by Hyatt, where he brings nearly 25 years of experience to the table. His passion for the culinary arts remains undiminished, driven by a desire to not only create exceptional dishes but also to nurture the next generation of culinary leaders. He believes that his role is able to extend beyond the kitchen; it is about making a meaningful contribution to the business and the community. Chef DIdi says he loves traveling and immersing himself in new cultures and experiences. He always hopes that his journey reflects a commitment to excellence, a love for the culinary arts, and a deep-seated belief in the power of leadership and mentorship. His story is one of passion, perseverance, and an unwavering dedication to his craft and those he can inspire along the way.

The month of Ramadan is always my time to shine during the year. My team and I put our best thoughts and ideas to deliver the best Iftar festival. Ramadan is an annual event that is considered a showcase time in the culinary industry in Indonesia. Each day, we present a variety of foods that fit the theme. The event lasts for a full month and culminates in Eid. Every year, we not only present unique ideas but also provide a new culinary experience for our guests. It’s indeed very demanding but always satisfying.

One set of ingredients that I can’t wait to work with is everything from the ocean. Currently, I’m working with one of the world’s top chain hotels in a second city in Indonesia. I need to analyze guest preferences based on data, and seafood stands out as the most popular choice. Since we haven’t had a special event specifically highlighting seafood yet, I think it’s about time.

 I always dreamed of becoming a pilot flying an Airbus A380. Being a chef was never on my childhood list or my wish. Now that I’m in this profession, sometimes I think that being a chef is the missing piece that suits me best. I’m incredibly grateful because this job has taken me to various parts of the world, much like a pilot.

I can confidently say this for strong reasons. I love traveling for food and culture, experiencing and tasting the best recipes from other chefs to find authentic flavors that suit my palate. It also allows me to explore and learn from different cultures, which often inspire my culinary creations. Rather than following trends, I prefer to cook high-quality, original dishes. Personally, I find the most satisfaction in blending local culture with modern cuisine, creating something entirely new yet infused with soul—that, to me, represents a higher level of cooking.

In my opinion, there are many over-hyped food trends, although I couldn’t name a specific dish. Influencers and food bloggers on social media play significant roles in creating hype around certain dishes. This reflects what our society wants to see and hear. However, there is always a bright side to everything; it leads to culinary innovation and creativity, encouraging people to experience new foods.

When traveling with my wife, I couldn’t ask for more. We share the same interests: exploring new places, learning about cultures, and enjoying different cuisines. We like to try the latest food trends and discuss our opinions about them. While we don’t always agree, we avoid debating over things. We always plan our own trips, which adds to the excitement from the start. During our travels, we have a pact: never to complain to each other, no matter what, because we want to cherish every moment together without distractions. She’s truly the best travel partner I’ve had, and I couldn’t be happier.

In my room, I have a small corner next to the balcony where I keep my collection of kitchen-themed merchandise, books, and a music player. The TV in my room is set to play only my favorite culinary programs, which often spark three new cooking ideas from a single show. I like to think of my room as my other ‘Man Cave.’

My kitchen is definitely my favorite place to dine. At home, my kitchen serves as my man cave, where I begin my day and conduct culinary experiments. At work, my kitchen feels like my kingdom. I love dining surrounded by the aroma of countless spices and ingredients being prepared.

Nasi rendang, one of the tastiest dishes in the world. I never cease to love my local food, and it’s all about the ingredients and the spices. Indonesia, with its hundreds of islands and tribes, each has its best dishes. What makes it even more wonderful is that every dish shares a common root of ingredients, forming what I call Nusantara culinary. Rendang is my favorite, it never fails to impress me.

The arts, the cultural stories, and tales behind. Very often we learn that there was a legend that inspired this food or that food initially. Local food always respects Mother Nature, prioritizing environmental and social sustainability. Traditional techniques, even if considered outdated or old school, remain beautiful and genuine. The surrounding ambiance also reflects the culture. When visiting somewhere new, the first thing people do is enjoy the local food, who wouldn’t? You can almost discern the people by their local cuisine, don’t you think?

Seafood Trilogy

I will cook my mother’s old recipe, my hometown traditional cuisine. It’s my way of showing respect to my guests because you can’t create fine traditional dishes without putting your whole heart and passion into it.

Dubai, the city of the world where you can experience the globe in one place. I had the opportunity to live in Dubai for over three years, working at a prestigious chain hotel. The city boasts a highly diverse population, with expatriates comprising around 90% of its residents. This multicultural environment brings together people of different languages and backgrounds.

When it comes to food, Dubai offers a wide range of international dining options, spanning from street food to high-end restaurants, featuring cuisines from every corner of the globe. The city’s architecture blends traditional Islamic design with ultra-modern structures. Iconic buildings like the Burj Khalifa, Burj Al Arab, and the Palm Jumeirah showcase this unique fusion of global influences.

As a major global business hub, Dubai attracts professionals from various industries, with hundreds of multinational companies based in the city, further enhancing its international character.

Epicé Restaurant: At Epicé Restaurant, we specialize in both traditional and international cuisine, emphasizing the use of fresh, farm-to-table ingredients to ensure the highest quality and flavor in every dish. Our menu is crafted to celebrate the rich culinary heritage of the region while also embracing global influences. One of our signature dishes, the Iga Bambu, braised beef ribs covered in cassava leaf inside a bamboo, or Nasi Empal, marinated beef shank, which showcases our dedication to culinary excellence.

This dish is meticulously prepared to achieve a perfect balance of tenderness and rich, savory flavors, providing a memorable dining experience for our guests. The dining experience at Epicé is further enhanced by our contemporary dining room, which features an open layout kitchen that allows guests to witness the artistry and precision of our chefs in action. The soothing earth tones throughout the restaurant create a warm and inviting atmosphere, making it the perfect setting for enjoying a meal with family and friends.

Located atop our hotel, Agra Rooftop Bar offers a unique and unforgettable experience as the highest rooftop lounge in Central Java. Guests can unwind indoors or out on the terrace, taking in the breathtaking views of the city skyline illuminated by glimmering lights. The ambiance at Agra is designed to provide a relaxing yet vibrant setting, perfect for enjoying a night out.

Our menu at Agra Rooftop Bar features eclectic contemporary cuisine, blending innovative flavors and techniques to create dishes that are both visually stunning and delicious. Our creative cocktails, crafted by expert mixologists, complement the cuisine and add an extra layer of enjoyment to the dining experience.

Adding to the lively atmosphere, Agra hosts live music and DJ sets, providing an entertainment experience that is both dynamic and engaging. Whether you’re looking to enjoy a quiet evening with a drink in hand or dance the night away under the stars, Agra Rooftop Bar offers something for everyone.

Together, Epicé Restaurant and Agra Rooftop Bar embodies a commitment to exceptional dining and hospitality, providing guests with an experience that is both memorable and unique.

INGREDIENTS

Grilled Tiger Prawn on Bed Thai Mango Salad:

2 pcs tiger prawn

2 tbsp dried shrimp, finely chopped

5 pcs thaichilis, seedless and julienned

3 cloves of garlic, chopped

3 pcs big shallor, sliced

2 small, green unripe mangoes, peeled and julienned

1 cup chopped coriander leaves

1 grape tomatoes, halved

3 tbsp. fish sauce

2 tbsp. fresh lime juice

4 tsp. palm sugar or brown sugar

2 tbsp. roasted unsalted peanuts, chopped

Pan-seared Sea Scallop with Maltaise Sauce:

2 pcs Sea Scallop

2 Large egg yolk

150 ml Clarified Butter

30 ml Tarragon Vinegar

1 Large Lemon Yellow

Salt & pepper for Seasoning

Salmon Confit with Citrus Vanilla Jam:

100 gr Salmon Fillet

2 Large Lemon Yellow, sliced

2 Orange Sunkist, sliced

2 Large Green Lime, sliced

100 ml Lemon Juice

100 ml Orange Juice

1 Vanilla Pod

150 ml Olive Oil

1 Dry Bay leaves

2 Spring Fresh Thyme

20 gr Sea Salt

1.3 gr Lechitine

250 gr Mineral Water

METHOD

Grilled Tiger Prawn on Bed Thai Mango Salad:

1. Mix fish sauce, lime juice and sugar into bowl and stir well together, seasoning for taste.

2. Transfer to bowl with mango mixture. Toss to combine. And garnish with crushed dried shrimp and Peanuts.

Pan-seared Sea Scallop with Maltaise Sauce:

1. Before making the sabayon, melt the clarified butter and keep it between 55-60 degrees Celsius. In a stainless-steel bowl, whisk the egg yolks and tarragon Vinegar together until they triple in volume.

2. Transfer the bowl over a bainmarie that contains barely simmering water. Cook the sabayon, about 1 to 3 minutes, until it doubles in volume and you reach the ribbon stage. Once cooked, remove the sabayon from the heat and whisk for about 20 seconds to prevent the eggs from overcooking.

3. Discard the simmering water from the bainmarie and place a damp cloth over the pot. Place the bowl with the sabayon over top. Make sure the butter is between 55-60 degrees Celsius. While constantly whisking, add the butter to the sabayon in a steady stream. Add enough butter until you achieve a somewhat thick consistency.

Salmon Confit with Citrus Vanilla Jam:

1.Place the Combined oil, bay leaves, thyme and salt in a Stainless Container Add the salmon. Cover and place in the fridge for 2 hours to marinate. Set aside for 30 minutes or until the oil mixture is at room temperature.

2. Preheat oven to 90C. Bake the salmon for 12 minutes for medium-rare or until cooked to your liking. Set aside for 20 minutes to cool to room temperature

3. Remove the salmon from the oil and place on a plate lined with paper towel. Use a fillet knife to remove the skin of salmon.

Citrus Jam :

1. Fill a large pot with about 1 gallon of water. Bring the water to boiling, add sliced orange, lemon and lime, blanch to for 15 minutes to remove bitter taste from citrus skin.

2. Bring to boil orange and lemon juice add sugar and blanched citrus, simmer for 30 minutes.