INTERVIEW WITH  CHEF THEO SETYO EXECUTIVE SOUS CHEF RAFFLES JAKARTA 

Congratulations on your new role! How do you feel stepping into the position of Executive Sous Chef of Raffles Jakarta, one of the best luxury hotels in Jakarta?
Thank you so much! I’m truly excited and honored to take on the role of Executive Sous Chef at Raffles Jakarta. It’s a great privilege to work in such a prestigious environment and with a team that’s so passionate about culinary excellence. I’m eager to contribute my experience while learning from such a talented group of professionals. It feels like an incredible opportunity to grow and push creative boundaries in the world of fine dining. I can’t wait to bring fresh ideas to the table and continue Raffles Jakarta’s tradition of excellence.

What new concepts or signature dishes are you introducing at the hotel’s dining venue?
I’m focusing on bringing a blend of modern and traditional flavors, while incorporating locally-sourced ingredients to create dishes that are both innovative and reflective of Jakarta’s vibrant culinary landscape. I’m excited to introduce a few signature dishes that highlight Indonesian heritage with a contemporary twist. For instance, we’re reimagining traditional dishes like daging tuturuga and pepes ikan, elevating them with refined techniques and unique pairings that will offer guests an unforgettable experience.

Beyond the menus, are there any other exciting updates or innovations in the food and beverage scene at Raffles Jakarta?
Absolutely! We’re looking at reimagining the entire dining experience with the entire team lead by our Executive Chef, Muhammad Maliki and superb guidance from our Head of Operational F&B. We’re integrating more sustainable practices in both sourcing and operations, and we’re planning to introduce some interactive elements that will connect our guests with the story behind each dish. Expect to see more personalized dining experiences, with chef’s tables and tasting menus that are tailored to individual preferences.

If you could collaborate with any celebrity chef, who would you choose and why?
That’s a tough one, but I would love to collaborate with Chef Maxie Millian from Bali, the owner of Riung Rasa and a former chef at several high-end profile independent restaurants in Bali. His approach to new technique to Indonesian Cuisine really speaks to my passion for exploring new flavors and ingredients. He’s someone who pushes boundaries in the culinary world, and I think working with him would be an incredible opportunity to learn more about sustainability and the true essence of taste.

Who has been your greatest culinary  inspiration?
My greatest inspiration has always been my mother. She had an incredible ability to take simple ingredients and turn them into something magical, always with a deep understanding of flavor with using only simple techniques. She taught me that cooking isn’t just about following recipes, but about creating something that connects with people on a deeper level, through tradition and love.

What’s been your most unforgettable dining experience?
One of my most unforgettable dining experiences was at a small, family-run (only mother and son) restaurant in Black Forest region of Germany during Indonesian Food Promotion 2015 when I assisted Chef Degan. It was a homey meal, and each course felt like a carefully curated. It was bursting with local flavors that were perfectly balanced. The attention to detail and respect for ingredients left a lasting impression on me and reminded me of the importance of honoring the ingredients and the culture behind them. 

When you’re not in the kitchen, how do you like to spend your free time?
When I’m not in the kitchen, I enjoy traveling and exploring new cultures. I and my wife also love spending time outdoors, whether it’s having a cup of coffee at our Warung (Nusadrasa Dapur Nusantara) or just relaxing by movies at home, and I find that it’s a great way to recharge and spark creativity. And of course, I’m always up for a good meal with my family!