Peter-Paul Kleiss

Q: What are your responsibilities?

P: I’m mainly responsible for overlooking the daily operations of Henshin, which includes the bar, restaurant, and also function spaces on all its three levels. Right now we are focusing on strengthening the daytime operations since the restaurant has just recently opened for lunch and soon will also be serving weekend brunch.

Q: What makes a typical day?

P: I get ready to work by checking emails first thing in the morning, and then I plan my days: organising meetings, then checking the restaurant as well as reservations.

Q: Your best attribute?

P: I have extended working experience across different fields: luxury hotels, Michelin-starred restaurants, a standalone restaurant and bar, as well as a very strong background as a sommelier. From all this, I have adapted parts of each experience, which makes me who I am today.

Q: Team player or team leader?

P: Team player – the biggest joy is to see my team deliver and succeed.

Q: Who has been the most influential figure in your career to date?

P: Roy Pelgrim. I had the pleasure of working together with him for four years as a sommelier in Holland. He taught me to get the most out of myself and never ever settle for less.

Q: Name one really special thing about your restaurant? P: Henshin is perched in the highest building in Indonesia, situated in the three top floors of the building. It is known as the ultimate dining destination for both Jakarta locals and international guests. It is a game changer indeed as Henshin is the first restaurant to offer Peruvian-Japanese cuisine with three Peruvian chefs and such an iconic bar in the city.

Q: How do you unwind?

P: By having quality time with my spouse, since she is a chef we like to go out for a nice dinner and check out new restaurants in the city.

Q: Dead or alive, who would you like to take out to dinner? P: The father of my spouse, he passed away recently.

The Westin Jakarta