How has your experience been throughout this journey?
I consider myself very lucky. My parents always encouraged me. During my time with Four Seasons, I worked across France, Milan, Dublin, and Egypt, and became a restaurant chef at the age of 22. Later, I moved to Doha for a hotel opening, then to Indonesia in 2007 with Bulgari Hotels, followed by Singapore, and eventually back to Indonesia. In 2024, I moved to Delhi and spent three years with The Leela before returning to Indonesia to open my new restaurant — a pasta bar. We work both B2B and B2C, producing for hotels and restaurants, as well as catering for events and weddings. When the opportunity came to return to India for this pop-up, I was happy to say yes.
Dining and Cooking