Born:
Manado, Indonesia.
History:
I grew up in Indonesia with my family. I moved to Australia 15 years ago and began my hospitality journey as a kitchenhand at Enoteca in Richmond.
I realised then I had a real passion for food. I then spent time at Tonka, Lee Ho Fook & Coda restaurants. During this time, I worked with some great Chefs and put myself in a position to become a Head Chef.
I then moved to Lorne to open Coda Lorne at the Lorne Hotel. This was my first Head Chef role. Since then, the previous owner of the Lorne Hotel purchased a business in Geelong and as Executive Chef I have opened two new restaurants – Two Noble and Eileen’s and also curated the Sawyers Arms Hotel menu (Gasto-style pub). All three restaurants are located in the same building.
Have you always wanted to be a Chef?
As a child, I wanted to be a drift car driver. My passion for cooking came from my mother and grandmother and helping them cook in the kitchen as a child. It wasn’t until I came to Australia and commenced working as a kitchen hand that I began to think about it as a full-time career.
How would you define your style?
Freestyle with a respect for people traditional cooking techniques.
What is your feature flavour these days?
We have something for everyone - sweet, sour, salty, bitter and pungent.
Obsessive-compulsive about?
Cleanliness in the kitchen.
Your greatest culinary influence:
Anthony Bourdain – after reading the book ‘Kitchen confidential’.
What do you love about this business?
Watching people enjoy the flavours of the food we are producing and at the same time seeing them enjoying themselves with friends and family. To have the opportunity to work with people who are as passionate about food and hospitality, as I am.
An ingredient you can’t live without?
Soy sauce and butter.
Most ‘eyebrow-raising’ menu item?
Our new dish the MB3+ sirloin steak, black pepper butter and five-spice crisp.
Signature dish:
Hiramasa kingfish, burnt onion and soy.
What can diners expect when they eat at your restaurant and what makes the experience special?
Great flavoured dishes, excellent wine selection and friendly service.
What is your go-to meal at home when you don’t feel like cooking?
Fried rice and steak
Tell us something no one knows about you?
I have a passion for Lego and have a room in my house dedicated to it.
Where do you see yourself in 5 years’ time?
Spending more time fishing, which is my passion outside of work.
