BACHRUDIN MAHMUD

Sous Chef for Sawah Terrace at Mandapa, a Ritz-Carlton Reserve

: When did you first discover your passion for the culinary industry?

Mahmud: This career started off as a hobby when I was only 10 years old. At the time I had to be far from my family and to do everything by myself, which of course included cooking my own meals. From there on out, my taste and knowledge of food began and I honour it every single day.

: How would you describe Sawah Terrace to our readers who are not familiar with the restaurant just yet?

M: Sawah terrace is not just a restaurant, it is an experience. It is where people come to enjoy the true, unique Ubud ambience and taste authentic Indonesian cuisines.

: What's the biggest challenge you've come across at Sawah Terrace and how do you overcome it?

M: Maintaining the quality of food that I serve and the satisfaction of the customers has always been both my duty and challenge. Therefore, trying to perfect my skills and hearing feedback from customers are things I must do every day.

: What's the most memorable/rewarding moment you've come across in your career? M: Working for more than four years and pioneering my career along with the team at Sawah Terrace, also getting the award for best Indonesian Restaurant; these are two of the most memorable experiences I have had.

: Where do you usually draw inspiration for your work?

M: I often go to parts of Indonesia to broaden my taste and knowledge of their authentic and special dishes. That has become one of the main sources of my inspiration which I incorporate into my work at Sawah Terrace. Mandapa, a Ritz-Carlton Reserve