SETIA BUDIARTO

: Describe your typical day in a sentence.

Setia: I usually start the day with some positivity and enthusiasm; embrace all the challenges, grab all the business opportunities, make sure the guests and associates are happy and get great results.

: So how did you come to be the Director of F&B at Banyan Tree Ungasan, Bali?

S: With my passion for F&B, my drive to achieve great results in terms of work performance and finance, and of course the opportunity and trust given me by the Banyan Tree corporation and owner to lead the F&B division.

: What’s the toughest part of your job?

S: If there is no support from the boss to make the changes needed, and if there’s a lack of work ethic and communication.

: And the most rewarding part?

S: Whenever we, as a team, achieve great results and make the guests and associates happy.

: What motivates you?

S: My team and the drive to achieve the targets or goal that we have set.

: Would things fall apart if you weren’t around? S: No, as I have a great team.

: Who, in your team, deserves more recognition and why? S: All in my team deserve recognition as we cannot work alone.

: Why should people go to Banyan Tree Ungasan, Bali to dine? S: To have a great and memorable dining experience.

: Away from work, what’s your favourite place to eat? S: Naughty Nuri’s warung in Ubud, Bali, as they have very delicious pork ribs. Or Green Ville in Jakarta, I really like their Irian Jaya crab.

: How do you unwind?

S: Travelling, enjoying a new place or simply watching movies at the cinema.

: Finally, any advice for those looking to break into the industry?

S: Be passionate in what you do, then you will love it. Embrace the challenges, innovate, never give up and always strive to achieve excellence.

Director of Food & Beverage at Banyan Tree Ungasan, Bali

It’s time to meet the brilliant brains behind some of the most tantalising cuisines in the region. For this special skill-studded issue, we compile our favourite chefs in Jakarta, Surabaya, Bali,

Singapore and Hong Kong and find out how they made their start in the kitchen, the highlights of their careers and the appetising stories behind the dishes that they take pride in.