Handpicked mud crab, coconut milk, pickled cucumber & ‘terubuk’ - Alnico
Zhug spiced duck, golden berry, sumatran barley risotto - Aga
Ocean plate, buah cermai, marigold, ‘sasate’- Aditya
’Tape’, kunyit asam, daun mangga - Ardika
Chef Andreas aspired to a life-long career as Professional Chef. His love for Indonesian & Asian dishes began as he enjoyed cooking at young age, being around his family's restaurant kitchen. After graduated from culinary school, Chef Andreas went off to further his skill at Grand Hyatt in Bali and later Sofitel Nusa Dua. However, it was his time with Chef Mandif Warokka at Blanco par Mandif in Ubud, Bali, Where his passion was crafted in wanting to discover new interpretations of the Indonesian cuisine and educating guest on importance of sourcing.
Aga began his career in Sydney, Australia after graduating from culinary school. He has been cooking at Nomad Restaurant (Sydney), Longrain (Sydney & Melbourne). After that, he moved back to Indonesia to join Mozaic Restaurant in Ubud, Bali. Now, you can find him cooking at Desa Potato Head developing his knowledge and cooking techniques in a more sustainable way and do good to the planet philosophy.
Ardika Dwitama is an Indonesian pastry chef based in Jakarta, where he runs a pop-up dessert bar called Oui Dessert. His past experience includes Union (Jakarta), Burch & Purchese (Melbourne) and Room4Dessert (Bali). He utilizes Indonesia's natural & seasonal ingredients as his approach to minimize the use of refined sugar.
Chef Aditya began cooking professionally when he was 13 years of age in his mother’s food stall in a wet market in the suburbs of Jakarta. Coming from a generation of experienced home cooks, cooking has always been a part of his life since early childhood, started out with helping his mother in the kitchen. His journey took him to Singapore to further his knowledge in culinary arts and eventually landing a job at Daniel Boulud's db Bistro. He went on to cook his way up across Paris and New York, and finally anchored in Bali to work with Pastry Chef Will Goldfarb in his dessert bar, Room4Dessert before heading out to Copenhagen, Denmark to work in Relae, one of the worlds best restaurants and was the most sustainable restaurant in the world. Afterwards heading the highly acclaimed Attarine Jakarta of the Potato Head Family. He is now currently Executive Chef of Parachute Bali.