CHANDRA YUDASSWARA

CHEF

: Who or what have been your biggest influences and inspirations?

Chandra Yudasswara: My father, because he introduced me to kitchen life, and some of the senior chefs I've worked with, like Italian Master Chef Giampaolo Maffini and David Hammonds.

: What are the most important philosophies that you apply in your career and in the kitchen?

C: Try to delegate and trust your own team. You can't work alone in the kitchen and it's important that everyone in the team knows what is inside the leader's head.

: What’s the most memorable/rewarding experience you’ve had in your career?

C: The most rewarding moments are when random guests come up to my kitchen and say thank you for the food that they had.

: What do you think of Indonesia’s F&B scene in general? C: I would really like to see Indonesian food gain worldwide recognition. Locally, Indonesian food should lead the market. Local comfort food is still highly popular in the country with both Indonesians and foreigners alike. I include local dishes in all my restaurants and some of the menus are now around 50 percent Indonesian.

: What do you think are the biggest challenges? C: The Indonesian F&B scene is growing well in Java and Bali, but it is difficult to access other islands to promote or introduce new culinary ideas. Most produce is sourced from places like Bandung and Malang in Java and then transported to other islands. You can imagine the amount of time needed to get produce from the farms to islands other than Java and Bali. This makes it very difficult to get things like salad leaves, which are only fresh for a very short time. Even if you can find them in places like Samarinda and other parts of Kalimantan, the price is triple. Even proteins, which can be transported more easily, are expensive.

: Your journey took you overseas in the early days, what made you come back to Indonesia and start your own cooking empire? C: I spent eight years working overseas and had achieved all the goals I had set for myself, including being in charge of F&B in fivestar establishments. My next goal was to start my own outlets. I am involved in 10 restaurants, some I co-own with partners and others are franchises, but the best project is always the next one!

: What tips would you give any young Indonesian looking to break into the culinary industry?

C: It's much easier now for the younger generation and there are so many ways for them to learn, including online options, but it all comes back to what we decide to do and how much we want to do it. Every young chef wants to be celebrity chef or entrepreneur nowadays, but it requires strong commitment and hard work. For me, working with chefs who are much more experienced than me has always been priceless, there is always so much to learn. My advice is, before investing money in opening a restaurant, make sure you have hands-on experience and don't imagine that because you like cooking you can be a successful restaurateur. And remember, it doesn't need to be overly complicated – simplicity can also be a successful choice, so long as it is done well.

: What is your ultimate goal as a chef?

C: It's simple. Making people happy with the food that I cook.

It's much easier now for the younger generation and there are so many ways for them to learn, including online options, but it all comes back to what we decide to do and how much we want to do it.