In The Kitchen
Behind every great food, there are talented chefs. When it comes to fabulous weddings and great food, JW Marriott Surabaya is the place to be. We go inside the kitchen to meet with the talented chefs who make your Marriott Weddings unforgettable.
Endra Yudha Executive Pastry Chef
Chef Endra started cooking as a hobby that has now turned into his passion. Having been in the hospitality industry for more than 23 years, he cannot cook without “Ingredients, equipment, passion, heart and love”. For weddings, he loves to present “Tiramisu” –Bringing authenticity of the desserts itself and evolve it into something modern and points out the art of every dessert.
Simon Li Executive Chinese Chef
With more than 28 years of experiences under his belt, cooking is not a stranger to him. He grew up seeing generations of his family being chefs. “My family members that were involved in the kitchen created that deep interest in cooking in me. It has been my passion ever since I could remember”. Chef Simon describes his style of cooking as bringing out the extraordinary ways of a Family Style Cooking with an excellent technique. For special events such as a wedding, Chef Simon’s favourite dishes are “Hongkong Style Roasted Duck” - Roasted duck is a must in a Chinese dish and even in wedding celebrations. Well known for its incredible taste, Chef Simon cooks it using his signature technique; and “Abalone with Mushroom and Broccoli” – Chef Simon is specializes in cooking Abalone. Abalone is a symbol of prestige and high quality; you need to cook it using a special technique so that it won’t waste the worth. Abalone symbols Prosperity as well.
andri aryono Executive Chef
“A Chef is like an artist, the process is simple and fast, but it has to leave a long-lasting experience that lingers in people mind”, that is what inspired chef Andry to become a chef. Simple and Authentic is his style of cooking. When it comes to weddings, Chef Andry loves these dishes: “Seafood Salad with Lentil and Orange Dressings” - I want to bring out the uniqueness of the presentation. A new and unique style of presentation inspired by Aquascaping methods; “Salmon Sous Vide with Edamame, Wasabi Mayo and Beurre Noir (Black Butter)”- I use the Sous Vide method to keep the texture and colour of the salmon. Add the Beurre noir or black butter because not many chefs use it anymore whereas actually, Beurre noir has a unique taste that matches the whole dish. A healthy and high nutrition dish; “Basil and Parmesan Crusted Lamb Rack with Green Pepper Gravy, Corn on the Cob and Vichy Carrot” - a Fresh taste of basil and the collaboration of corn, carrot and the other ingredients just matches perfectly to the whole dish.
Takashi Murayama Executive Japanese Chef
A veteran in the hospitality industry with more than 34 years’ experience, Chef Takashi describes his style of cooking as “simple, clean and Oishi”. Love for food and the desire to put a ‘smile’ on people’s faces through cooking are what inspired him to be a chef. Chef Takashi presents: “Gindara Miso”. His cooking style for events like wedding ceremonies are always special. The Gindara fish itself is marinated for 2-3 days prior. For wedding dishes, there are red, yellow and green colours - symbols of happiness and also the fried noodle - Symbols of Long Life.