- Chocolate Fondue, Croque en Bouche
Eno Suratno, Executive Sous Chef
Chef Eno Suratno discovered his passion for cooking at young age and soon embarked on an illustrious culinary journey that has led him to his current role as Executive Sous Chef in Restoran Fiesta. He began his culinary career as an assistant chef in 1989 and worked in many hotels in Australia, South Korea and Saudi Arabia. With his undying passion for the world of culinary arts, Chef Eno continues to delight his customers with his authentic and captivating dishes.
Indra Gunawan, Executive Pastry Chef
Chef indra Gunawan was inspired to become a Pâtissier when he worked in Langland Malaysia. He is putting all his creative flair into the pastry department for over 17 years in five star International chain hotels in Indonesia. As an Executive Pastry chef, he oversees the dessert area at the sari Delicatessen, Lobby Lounge, Restoran Fiesta as well as banquets and in-room dining. He believes that “learning never end until we close our eyes” and will bring Sari Delicatessen to be the role model for pastry industry in Indonesia.
Masami Okamoto, Japanese Chef
Chef Masami Okamoto is the man behind Keyaki Japanese Restaurant. With more than 28 years of experience at Restaurant and International chain hotels in Japan, Paris, Germany, Bangkok, united Kingdom and Indonesia, the chef has mastered each aspect of Japanese cuisine. He was the main pillar in award winning Japanese Restaurant in Germany for best sushi restaurant and entitled to publish a book “Sushi” under German publishing company. Much of his time was spent to perfecting recipes and developing fresh presentations and authentic cuisine, bringing the dining experience to a new level.
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