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

    If you are going to present Indonesian food to International audience, what food would you present to them?

    The first thing I would do is learning their background.

    But Pepes Salmon (grilled salmon in banana leaf) is a must-food for them!

    People across the world know salmon really well, but they barely have eaten them in traditional-grilled.

    I definitely would present them the taste of iconic Indonesian food through something they have known really well.

    Have you ever given Indonesian food to foreigners? What were their responses?

    Certainly I have.

    I cooked Indonesian food quite often, especially in my cruise days. Siomay is their favorite, because it tastes similar to dimsum.

    Chef Freddy of Santika Premiere Hayam Wuruk, the man behind the food
    Chef Freddy of Santika Premiere Hayam Wuruk, the man behind the food

    In another words, your way to Introduce Indonesian food to foreigners is by presenting them the local food that taste similar to popular ones?

    Yes. Other than that, fusing traditional taste in the form of modern presentation (just like pepes salmon) is also effective.

    Comparing to food from Malaysia and Thailand, Indonesian food is not that popular to International market. Is there something lacking in Indonesian food that should be a concern?

    It is the presentation.

    Indonesian food taste amazing, but they don’t look appealing.

    On the other hand, presentation does matter in culinary industry. That’s why we (Indonesian chefs) are still in the process to change this perception.

    One significant figure in this movement is Chef Ragil. Without any exaggeration, he is really passionate in spreading traditional-food-in-modern-plating movement.

    He is also my inspiration in learning Indonesian food.

    Well, my speciality was western food only. But as my interest in traditional food grows, I decided to spread my expertise through self-learning.

    Do you have your original fusion food creation?

    Pepes salmon is actually one of my fusion food creation. It is served in a medium-sized plate with separated sambal, vegetables, and rice.

    Sera B
    David Togatorop
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