Exclusive Interview with Chef Freddy Demianus of Santika Premiere Hotel Hayam Wuruk: On His Career Journey and His Views on Indonesian Cuisine

Thursday, 19 September 2019 | 13:07 WIB
  • Chef Freddy of Santika Premiere Hayam Wuruk: It's all about innovation
    Chef Freddy of Santika Premiere Hayam Wuruk: It's all about innovation

    Could you tell us about your culinary career journey since graduation?

    I graduated with hospitality degree in 1997, then moved to Singapore to work at an Asian restaurant there.

    At first, I worked as a steward.

    And as times went by I was promoted as chef.

    Then, I went back to Jakarta, working as a demi chef in a local restaurant.

    My longest career as a chef was in a cruise. I worked there for 9 years.

    Then, I was a sous chef in Shangri La for 4 years before finally, I become a chef in Santika Premiere since 2015 until today.

    Fusion food are happening nowadays. Surprisingly, this traditional x western food has gone mainstream even into street vendors. Do you think such innovation will hurt the authencity of Indonesia traditonal food? Or do you think it will make Indonesian food more popular?

    Food is a dynamic entity. It is fast-growing and very competitive.

    I don’t think food industry should always be faithful to classic style. Today, consumers are not necessarily looking for tasty food, they are looking for experience. And for that, innovation is the key.

    We know that not all foreigners like spicy food.

    Also, most of them would feel intimidated by eating food they don’t know. Fusing traditional food with more international-known food is the way to make it more appealing to them.

    Sera B
    David Togatorop
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