Family was a big part of Chef Andry‘s upbringing, spending a big part of its eating Oma’s cooking. Chef Andry acquired his cooking skills from none other than his Oma who cooked homey Italian dishes.
“Oma’s biggest gift to me isn’t her recipes: it’s the palate I’ve developed by eating so much of the food. I understand flavour and balance because of her food.”
Chef Massimo Sacco
Massimo Italian Restaurant, in Sanur, Bali, has been serving authentic Italian cuisine in the culinary tradition of Southern Italy for more than two decades. Our running success can be attributed to the owner Massimo Sacco from a coastal town in the southeastern region of Italy known as Lecce. Chef Massimo began his delicious career in a culinary school in Italy. After graduating with honors, he furthered his skill at hotels and restaurant in Isle of Man, London and Frankfurt – before joining several international cruise liners. Today, the chef’s love for good food – Southern Italian dishes in particular – comes through in the simple, light, Mediterranean-influenced menu.
Chef ALDECY DA SILVA BASTOS
Aldecy Bastos or usually called as Careca, is the Head Chef of Tucano’s, the standout culinary attraction of Brazillian Grill at the heart of Jakarta. Born in Rio de Janeiro, Brazil – Aldecy brings exciting and rich dining experience of the Brazillian tradition of grilling, or CHURRASCO (shoe-HAS-ko).
Paris Sorbet is the brand new ice-cream bar that fuses the mouth-watering taste of French sweetness with the outstanding techniques of the French Pastry Chef, Sacha Lefebvre.
At Paris Sorbet everything is homemade, natural, fresh, and daily produced in order to keep the highest quality possible.
Maison Pierre is launched in 2013 in Jakarta.
It is specialized in bakery products (pastries, bread cakes) they serve restaurant, hotels and private consumers.
The company has been claiming a passion for quality and innovation to bring happiness to every customer.
Chef Simon, born in La Rochelle, France.
After working in kitchens around the world for 20 years, he dropped his backpack in Bandung, Indonesia.
His moto “fresh is best “ is applied everyday in Apero kitchens and creates classic artisan French food with a modern eye.
Mazaraat Cheese & Creamery
Lead by master cheesemaker Jamie who learnt techniques in France, Mazaraat produces high quality homemade & nature-based artisan cheeses which are continuously made in friendly farmstead environment by empowering local farmers.
Organic and 100% Halal.
Mazaraat is located in Jogjakarta.
Thierry Detournay’s adventure began in Yogyakarta in 2001, when he arrived in Indonesia without a plan in mind.
Disappointed by the poor quality of chocolate, he decided to take matters into his own hands and endeavours to make some specialties of his low-land country Belgium, using limited resources.
The first chocolate truffles he gave to his Indonesian friends caused their eyes to light up with pleasure. “You have to make more!”
Gioia Cheese was created in 2011 by two Italians living in Bali who shared a common passion for cheese.
Gioia produces excellent dairy products, according to the original Italian tradition using only local raw products, as they strongly support and respect the territory they live in.
Non-animal rennet and no speed-up agents are involved in the production process.
Products are 100% natural, suitable for vegetarians and made in full respect of the tradition.
Werner Jayson, Pitmaster
Jayson developed his passion for cooking growing up in Germany and he felt in love for smoking meats and making BBQ sauces in Austin, Texas.
He focuses on selling quality meats, the tradition of low and slow smoking in his own custom build smoker.
Jayson does nothing fancy, nothing pretentious, just good food and smoked meats.
Chef Arie Afandi
(021) 2358 1242
Chef Arie Afandi is a talented Indonesian chef from Malang, Java island.
Trained in French and Indonesian cuisines, chef Arie excels in creating east-west meals combining local flavors, crisp with western cooking methods.
A family recipe, combining french traditional flavors with unique spices of Asia.
All naturally preserved showcasing the fresh and natural flavors of the east and west.
L’Amour Jams are made with love, it says it all in our name.
+62 815 993 0839
Fumoir Artisan Charcuterie is a handmade processed preserved meat producer.
The products are made in small batches, and take as long as they take until they reach their perfection. With every bite, we bring to you a tribute to the history, culture, and technique that took thousands of years in the making.
Luxofood Gourmet Creation
Luxofood in-house chefs have prepared ready-to-cook and ready-to-eat delicious products such as:
Marinated meats and fishes
Granola and biscuits for your sweet tooth
Mix spices and Sauces for cooking
Chef Nabil Jaghdour
(021) 2949 6213
Born in Morocco, Chef Nabil Jaghdour grew up in the food & wine region of Bordeaux, south of France.
His passion for cuisine, expert gastronomic knowledge for Moroccan and French food has lead him to found Gourmand group in 2018 to regroup his restaurants Tangier, Poach’d, Cosmo and his F&B services (cooking class, catering).
Chef Camille Benedetto-Flosse
Chef Camille Benedetto-Flosse, is from south-east of France.
His cooking style is a combination of buttery and creamy recipes but also Mediterranean ones where olive oil, fresh basil and tomatoes are predominant.
Currently head chef of de Garcon restaurant, located in Plaza Senayan Jakarta, his cuisine is offered in a warm and sociable atmosphere of a classy Parisian theme with geometric designs of white wooden panels and monochromatic tiles.
LEVANT Bakery’s Bread is made of flour, sourdough, salt, water and... time: at least 24 hours fermentation!!
A long fermentation process allows richer flavors to develop (our sourdough starter is 10 years old), produces bread easier to digest, much healthier than regular bread (more minerals, vitamins etc.), that keeps longer.
All our breads are hand-crafted and baked in a deck oven according to ancestral tradition.
Aidan Broderick - Coffee Specialist
After working throughout Asia on all areas about the coffee trade, Aidan has specialized his knowledge on Indonesian Coffee, sourcing and roasting from all over the archipelago.
With the help of founder Shae Manamara Expat. Roasters is producing award winning barista’s, roasters and coffees, producing a brand that is now widely accepted as a market leader.
Chef Claas Meinke
Claas Meinke has many years of experience in Butchery and Restaurant business, not only in Germany but also throughout several Asian countries.
He is currently the head of Bavarian Haus located in Puncak, Java island, Indonesia.
Artisan from France and established in Jakarta since 24 years.
Philippe creates products with genuine flavors using high quality ingredients sourced locally.
Mamma Rosy is an amazing house in South Jakarta managed by a genuine Italian family, a truly home-made cooking and traditional Italian drinks.
They keep the joyful of cooking and serving people since three generations. All dishes are simple but not average, made by passion, the same passion that allow them to share their experience on homemade and handmade products.
Mamma Rosy serves you only the best, always!