EMMANUEL JULIO
EXECUTIVE CHEF AT THE DHARMAWANGSA JAKARTA
In the heart of Indonesia's bustling capital, Jakarta, lies a culinary haven that transcends time and transports diners on a historical and sensory voyage. The Dharmawangsa Jakarta, a paragon of elegance and refinement, offers a melange of dining experiences that celebrate the nation's rich heritage while embracing contemporary tastes. The luxury hotel offers a variety of quality dining services helmed by Executive Chef Emmanuel Julio. Chef Julio has been with the property for over a decade and carries with him the philosophy of culture-resources-food, the holy trinity that always connects to each other in his creations.
Step through the doors of Sriwijaya Restaurant and embark on a culinary journey that echoes the grandeur of the illustrious 8th-century Sriwijaya kingdom. The ambience whispers of opulence, paying homage to a maritime empire's sophistication and legacy. Each dish is a meticulous ode to history, crafted with flavours that resonate with Indonesia's cultural tapestry.
Jakarta & The Courtyard, a vibrant ode to the city's past as Batavia, infuses traditional Indonesian, Asian and modern western cuisines. Here, amidst art deco furnishings, diners relish not just the food but also the conviviality of a social setting that fosters relaxation and style.
In addition, the hotel is home to Majapahit Lounge with its stunning 14th-century Javanese temple, The Cake Shop and its sweet offerings, as well as The Wine Cellar for the finest selection.
Q: Having worked in diverse locations such as Jakarta and Dubai with prestigious establishments, how has each experience contributed to your culinary expertise?
A: Each location and establishment has brought its own set of challenges and opportunities. Jakarta provided me with a rich tapestry of Indonesian flavours and culinary traditions, Dubai exposed me to a multicultural environment, and my time with Four Seasons and Armani Hotel refined my skills in managing high-end kitchens. These experiences have collectively broadened my culinary palette, allowing me to infuse diverse influences into my creations.
Q: Since joining The Dharmawangsa Jakarta in 2012, how have you seen the culinary landscape evolve, and what unique challenges or opportunities does it present?
A: Since 2012, Jakarta's culinary scene has experienced an annual trend of evolution, breaking conventional culinary rules. At The Dharmawangsa Jakarta, particularly during my tenure, this period saw a distinctive shift. Initially, our primary challenge revolved around elevating traditional Indonesian dishes to a luxurious status, aiming to authentically represent the rich Indonesian culture on a granular level – not just in a general sense, but encompassing every region and city across the archipelago.
The evolving culinary scene in Jakarta has presented a dual scenario of challenges and opportunities. On one side, there's a rising demand for innovative and authentic dishes, reflecting the city's growing appreciation for fine dining and international cuisines. However, the flip side entails the challenge of upholding the highest culinary standards in an increasingly competitive market. Despite these challenges, there lies a distinct opportunity for us to create unparalleled dining experiences that resonate profoundly with the refined tastes of our discerning guests.
Q: In your opinion, what qualities define a great chef?
A: In my point of view, a great chef is someone who approaches culinary creation with a blend of passion, harmony and comprehensive knowledge. It goes beyond just understanding the intricacies of ingredients and techniques; it involves being adept at conveying the essence of a dish by seamlessly integrating knowledge about the region, culture and the narrative behind each creation. In my role at The Dharmawangsa Jakarta, I strive to embody these qualities by infusing my creations with not only exceptional taste and technique but also by crafting dishes that tell a compelling story, connecting diners to the rich origin and cultural context of the food.
Q: The kitchen is described as a canvas where you craft tales with flavours. Can you share an example of a culinary creation that represents this artistic approach and the inspiration behind it?
A: One notable example of our artistic approach to culinary creation is the event Borobudur Heritage Dinner: From Relief to Table. In this project, we drew inspiration from the surroundings of the iconic Borobudur Temple. By sourcing ingredients from the temple's vicinity, we aimed to encapsulate the flavours and essence of the local landscape. Other examples include Sriwijaya: Gastronomy Treasures of the Maritime Empire, which delves into history and the trading of resources in the Sriwijaya Kingdom; and Jakarta: A Dining History, where we transformed Kevindra Soemantri's book about the culinary history of Jakarta into a dining experience.
Stay tuned for our upcoming creation, Treasures of Lasem from Rembang, showcasing the richness and heritage of Indonesian culinary traditions. Each dish is crafted with a story, these creations aim to transcend mere culinary experiences, becoming immersive journeys into history, culture and the essence of the ingredients themselves.