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.

Maxx-brides - - LOVE IN A BOX - Text by Me­lani Se­muel | Photos courtesy of JW Mar­riott Surabaya

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.

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