Food can be a significant source of sustainability. Since what we eat affects the environment, it is important to better manage and use resources in cooking. That's what Chef Wayan Kresna of Potato Head's Ijen and Aditya Muskita of Potato Head Jakarta gets their motivation from. They never see food as a threat to the environment. Instead, they see it as an exciting opportunity to promote sustainability.
For one night only, Chef Wayan & Aditya will be cooking a special __-course menu inspired by the flavours from the Shores. Incorporating modern cooking techniques and sustainable products, their chef's table session will enlighten your taste buds and yourself!
Growing up by the sea and the oldest son of nine siblings, Chef Wayan spent his adolescent years fishing, seaweed farming, caring for livestock and helping his mother cook for the family. His love for cooking transcended into the professional realm when he and his American wife opened a highly rated bed and breakfast in Ubud, with Wayan's food a constant mention in the guests' comments. In 2010 he moved to the USA to pursue professional training in restaurant hospitality. In the USA, he worked at a Michelin-starred restaurant and the #11 premier farm-to-table restaurant in the world, and led the main stage at StarChefs International Chefs Congress. He now continues to put the archipelago's remarkable gastronomy on the global map as the Executive Chef of Potato Head#39;s sustainable seafood restaurant, Ijen.
Chef Aditya began cooking professionally at the age of 13, at his mother's food stall, in Jakarta's wet market. His passion brought him to Singapore, Paris, New York, Bali and Copenhagen to work at a list of top restaurants, such as Daniel Boulud's db Bistro, Mozaic Ubud, Room4Dessert and the most sustainable restaurant in the world, Relae. After moving back to his hometown Jakarta, Chef Aditya became a chef at Attarine and is currently Potato Head Jakarta's Executive Chef.