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Arie Prabowo

Born:

Indonesia

History:

I started cooking in Melbourne in the year 2000. I was very fortunate to work under some very good Chefs who took me under their wings and made me love the job even more.

To name a few, the late Chef Klaus Lemm who was the Executive Chef of the Regent Hotel in Melbourne and Chef Cheong Liew who was considered as the father of fusion in Australia, as well as a short stint with Chef Phillipe Mouchel in Melbourne.

During my training, I chose to work in a strict kitchen because when a kitchen is too relaxed there is not much we could learn and I loved to be under pressure to build a stronger personality in the kitchen.

I learnt a lot not only about cooking but also about the fundamentals and nature of working in the kitchen - it is hard and very demanding with no social life.

All the experiences I have had in my career were very valuable to shape what I am now and to guide me on how I train my team.

The way I work and conduct myself in the kitchen is an accumulation of all the experiences I had along the way, and to be honest, the learning process will never stop. I am also learning from every individual in my team to be a better leader.

One thing that I always teach my junior Chefs is to give 100% because to be successful we need to work hard, to be trusted and we need a bit of luck. Luck means we might find the right opportunity to grow our career in the right workplace.

Currently I am at Ardo Hotel under Morris Group, I feel very privileged to have been working under Chef Peter Reffell and Chef Nicholas Redsell who have all the experience to make me a better Chef.

Have you always wanted to be a Chef?

When I came to Australia, I went to university and completed my degree in business management. I never wanted to be a Chef at the start of my career.

How would you define your style?

I would say a modern approach to classical cooking. I have managed numerous kitchens from Modern Australian cooking on Orpheus Island Resort, modern Cantonese in Miss Songs and currently steak and seafood restaurant in Marmor.

What is your feature flavour these days?

Sweet, sour, spicy and salty.

Obsessive-compulsive about?

Consistency.

Your greatest culinary influence:

My mother. Ever since I was a child, I liked spending time in the kitchen and waiting for my mother’s cooking to be served.

What do you love about this business?

What I like about cooking is I can send messages and express myself to my guests through our creations and it feels very rewarding to see guests coming to the kitchen to say thank you.

An ingredient you can’t live without?

Garlic, salt and sugar. These simple ingredients are magical to bring out the flavour of other ingredients.

Most ‘eyebrow-raising’ menu item?

Hot and cold Southern rock lobster with smoked broth and Bloody Mary sorbet. This dish featured on our dinner menu with Buredkin Distillery in March 2025.

Signature dish:

Baked Shark Bay jumbo Scallop with five peppercorn crust.

What can diners expect when they eat at your restaurant and what makes the experience special?

A memorable dining experience. Every dish on our menu is carefully prepared by our talented kitchen team and the service from our front of house team is impeccable with attention to detail to make sure guests expectations are met.

What is your go-to meal at home when you don’t feel like cooking?

I always have instant noodles and egg as staple food at home.

Where do you see yourself in 5 years’ time?

In five years’ time, I will still be in the industry whether in a kitchen, moving into a more managerial role or even to become culinary teacher to share my knowledge to grow young Chefs and give them fundamental knowledge for working in the kitchen.

Marmor

A union of land and sea, where ocean meets pasture in elevated Australian dining, is what awaits guests at Marmor on Sir Leslie Thiess Drive in Townsville. Located on the top floor of the Ardo Hotel, expect to celebrate the country’s finest produce: prime cuts of beef from Australia’s most renowned cattle producers, abundant treasures fresh from the warm waters off the rugged coastline and the best seasonal ingredients the region has to offer. Settle into elegant surroundings, browse the display of the finest cuts of meat, peruse the reserve wine collection in the wine cellar and watch the menu being brought to life in the kitchen by the talented team of Chefs. Start a memorable meal with steak tartare, before mains like duck breast, Davidson plum, caramelised witlof and orange sauce.

RECIPES

Arie Prabowo

Marmor

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