Man­dif Warokka


Exquisite Taste - - Bali -

Born in Biak, Pa­pua, and un­ques­tion­ably one of In­done­sia’s true con­tem­po­rary culi­nary stars, like many great chefs, Man­dif Warokka cites his first and fore­most in­spi­ra­tion as his mother’s cook­ing.

Af­ter qual­i­fy­ing in Ban­dung, he started his ca­reer as sous chef de par­tie at the Al Raha Beach Ho­tel in Abu Dhabi be­fore mov­ing to Desert Palm where he con­tin­ued to es­tab­lish a rep­u­ta­tion for ex­cel­lence and cre­ativ­ity.

As guest chef, he has worked in some of Europe’s most im­pres­sive es­tab­lish­ments, in­clud­ing Schloss El­mau Spa and Re­sort and Eisvo­gel in Bierken­hof, Ger­many, be­fore mov­ing back to In­done­sia as sous chef of Ju-Ma-Na restau­rant at Banyan Tree Un­gasan Bali.

Man­dif’s con­sid­er­able tal­ents truly de­vel­oped as he opened the first of his own res­tau­rants, the the­atri­cal Teatro Gas­troteque, which fea­tures ro­bust favours with Ja­panese pre­ci­sion. This was fol­lowed by the re­fined and ex­clu­sive BLANCO par Man­dif, proudly show­cas­ing In­done­sian her­itage flavours with the el­e­gance of fine French cui­sine to sat­isfy his vi­sion of tak­ing In­done­sian flavours cooked with lo­cal in­gre­di­ents, made with pas­sion and pre­ci­sion, to a whole new level.

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