Born in Tasikmalaya West Java area, cooking has been a part of his life since he was a child. Inspired by his experience in helping his mother run a small restaurant in his hometown, Chef Ridwan was motivated to become a professional chef and pursue his dream by studying in one of the best culinary schools in Indonesia.
Chef Ridwan’s culinary journey spans across several countries, from Dubai, USA, and Canada over the past 9 years, working in many upscale fine dining restaurants. This experience exposed him to a variety of cuisines including Indonesian, south east Asian, Japanese, Italian, French, as well as a proficiency in molecular gastronomy.
Chef Ridwan believes food is best when it is made with a mixture of passion and expertise. Using excellent cooking techniques, Chef Ridwan always expresses his love of food in his creations. His goal is to bring Indonesian food to the next level, combining local ingredients with modern cooking technique without losing the identity of the dish.
75 degrees roasted lamb rack
Inspired by child hood memories of “sate marangi”, a dish originally from west java. The chef has created his signature dish of 75 degrees roasted lamb rack. The lamb is marinated in sweet soy sauce, enriched with local spices such as star anise, coriander and cinnamon and cooked to perfection at 75 degrees to deliver a supremely tender and juicy lamb. Served with “Kemangi” risotto, pickled shimeji and a spiced soy reduction into a combination that explodes on the taste buds. The chef shares his culinary roots in an exciting new way