REYNOLD POERNOMO
chef-owner of KOI Dessert Bar & Dining
Exquisite desserts with Asian influences are at the forefront of KOI Dessert Bar & Dining in Sydney. Started by Ike Malada as a home industry, KOI that stands for ‘Kids of Ike’ is operated by her sons Reynold, Ronald and Arnold Poernomo. Deriving inspiration from his Indonesian heritage and passion for desserts, 25-year-old Reynold is determined to make his mark on Australia’s culinary scene. How did you become a chef? When we moved to Australia in 1999, my parents founded a catering business. Being a chef has always been at the back of my mind although I wasn’t particularly focused on being one. I studied nutrition in university, but I didn’t really enjoy it. What I did enjoy was experimenting with desserts and pastries in our kitchen. I decided to challenge myself and signed up for Masterchef Australia in 2015. I was 20 years old then.
How has Masterchef Australia changed the course of your career?
It solidified my decision to become a chef. During those intense six months, I learned a lot about techniques and harnessing my creativity like I’ve never done before. I made it to the top four and that certainly boosted my career and helped our business, KOI Dessert Bar and Dining, when we opened in January 2016.
KOI Dessert Bar & Dining is a family business. How do you split this responsibility with your brothers?
I am in charge for the desserts, Arnold takes care of the savoury dishes and Ronald is responsible for coffee and beverages. That being said, I’ve enjoyed flexing my skill for the tasting menu in our dining room as well. KOI’S ground floor operates as a casual dessert bar. For a semi-formal experience, our guests can head upstairs for the savoury or dessert tasting menu.
Does your Indonesian heritage influence your creation?
I was five years old when we moved from Surabaya, but I grew up with tasty Indonesian dishes that my father loves to cook like Oxtail Soup and Fish Head Soup. Sydney is a melting pot of superb culinary cultures so growing up, I was exposed to many different flavours. At KOI, we try to incorporate ingredients that we grew up eating. You will find coconut, palm sugar, spices in our sauces and sambal butter, and tropical fruits such as passionfruit and kalamansi in my desserts.