Ray Janson Radio Podcast

Maxie Millian is the Head Chef of Sangsaka, and Merah Putih both based in Bali. He is one of many Indonesian who has decided to focus on researching and cooking Indonesian food. We discussed his background and journey coming up through the ranks in Dubai, and his experiences learning Indonesian food in the past few years.   Special Thanks to Sangsaka Bali who has let us use their space for th...

Saskyra Rosano is the chef-owner of Dasa Catering, as well as operating her own youtube channel. She shares her journey starting her culinary career in the UK, and Jakarta.  Like any male-dominated field, for centuries women have faced the challenge of being an outsider. Women have been stereotyped in being too emotional at work, lacking in strength to survive in the professional kitchen envi...

Astrid Suryatenggara is the Chief Marketing Officer of a couple of prestigious restaurants in Jakarta which include Akira Back, AB Steak, and the newly open Animale. She shares his view on the importance of communication between each department of the restaurant, and CRM (Customer Relationship Management).   In today's world, serving good food in an excellent beautiful setting is not enough....

Edward Wijaya is a chef who just got back to Indonesia and looking forward to opening his restaurant, showing the skills he learned during his time working in the USA. He is one of many of young chefs who are really excited and optimistic about Indonesia's dining scene and come back from abroad to open their own thing here. Hope you enjoy the podcast ! DON'T FORGET TO LIKE AND SUBSCRIBE ! #RAYJANS...

Richie Pratadaja is a chocolatier who has worked with the best in the business mainly in the US, he just got back to Indonesia and he plans to introduce us to the amazing world of chocolate. We discussed how chocolate is made and the technique of producing world best chocolate bars, bonbons, and sculptures.   Chocolate has a deep and rich history, from the time the Aztec's considered it a ' D...

Oscar Wijaya is soon to be the CDC (Chef de Cuisine) of Kayuputi Restaurant at The St Regis Bali Resort. He shares his struggle during his time as a cook in various restaurants.    The working atmosphere in the kitchen can be really hard for a new cook. The heat, long working hours (standing up), physicality, low pay and the chef's anger problem certainly didn't help. Often times, there...

Oscar Wijaya is the former CDC (Chef de Cuisine) of Ju-Ma-Na at Banyan Tree Ungasan Bali and soon to be CDC of Kayuputi Restaurant at The St. Regis Bali Resort. He shares his experience working under three legendary french chefs in their restaurants around Asia. Joel Robuchon, Pierre Gagnaire, and Alain Ducasse.   The three chefs are considered to popularize the French haute cuisine throughou...

Ignatius Gorby is the Sous-chef of the Neo-Bistro Restaurant Bidlabu in Frankfurt Germany. Its not often he got a chance to go back home to Indonesia, and he is surprised by the food scene has evolved, as we all are.  We discussed plenty of things, from his first-ever trip to Bali after all these years, the Coffee Boom, and much more.   Hope you enjoy the podcast !  DON'T FORGET TO...

Ignatius Gorby is the sous chef of the popular Neo Bistro restaurant in Frankfurt 'Bidlabu'. The restaurant is the perfect example of the state of Europe's dining scene which has evolved towards more casual, no-fuss upscale bistro serving more approachable food, compared to formal fine dining restaurants.  We discussed his background and Germany's amazing education program 'AUSBILDUNG'. &nbsp...

Dony Muhadi is the owner of Dons Bake Shop which offers premium croissants and other viennoiseries for a cheap price in his shop in ITC Kuningan. He discussed his view on the much-overused word 'ARTISAN', what it really means and what it takes to make artisanal bread.    Artisan means a skilled worker or craftsman who creates or makes objects by primarily using their hand or minimal use...

The world of Boulangerie (bakery) and Viennoiserie is always fascinating. In the right hand, flour, salt, yeast, and can turn into something complex and amazing. Chef Dony has cooked and baked his way throughout the world ! Now he’s back home and is dedicated to Great Croissants 🥐 with affordable price to Jakarta Market.    Hope you enjoy the podcast !   DON'T FORGET TO LIKE AND SU...

Yohans Gozal is the chef-owner of Niyom Restaurant , and Niyom Express which offers modern Thai comfort food to Jakarta's markets, and soon all over Indonesia. We discussed his background cooking in restaurants in Singapore, and Australia before becoming the Head Chef of Kilo Kitchen in both Jakarta and Bali. Now as a part chef part businessman, he shares his view of the markets, and also a quick...

Renaldo Gabriel is one of the co-founders of Third World Culinary Company. He is currently working as a program manager, which often collaborates with restaurants and bars across Indonesia.    What defines real Indonesian food? Is it only the traditional / classics recipes that are handed down from generation to generation that can bear the name? How about Sate Taichan, Seblak, or Ayam G...

Renaldo Gabriel is one of the co-founders of Third World Culinary Company. He is currently working as a program manager, which often collaborates with restaurants and bars across Indonesia. We discussed current topics in the culinary scene from Indonesian food, Collaborative Cool Events, to Indonesian Chefs Diet, and Vegetarian Movement.   Third World Culinary Company is a collective filled w...

Patrese Vito is the head chef of View Restaurant located in Fairmont. We take a quick look behind Indonesia's fine dining scene in Jakarta and  Bali, as well as his time cooking for one legendary chef.   Operating a restaurant requires a lot of dedication and passion, especially in a market which the majority doesn't view eating out as an experience.   In a perfect world, we al...

Meliana Christanty is an expert on Kalimantan gastronomy, especially Dayak food. Through her journey exploring the Island, she has documented and shared countless unique ingredients and recipes for the world to see.   Indonesia is the largest archipelago in the world, full of beautiful tribes and unique cultures in every corner. Every culture has its own unique interpretation of food that is...

Closing a restaurant is one of the hardest parts of being a chef. All the time, work, emotions, blood, sweat, and tears that are put to open and operate a restaurant seems to go in vain. But, first, we need to acknowledge that at the end of the day, it is all about business.  Is the restaurant making enough money?   Chef Aditya Muskita has been through it all. He shares his difficult experience of...

Aditya Muskita is the executive chef of Parachute Bali. He shares his journey working in many countries such as Denmark, Singapore, USA, France, and Indonesia. Traveling, and living in other countries can really help develop your skill and character both as a cook and as a human being. Meeting new people, making new friends, eating their food, exploring new places, and learning the cultures are on...

Adopting a healthier lifestyle is now cool. Plant-based restaurants that commit to serving healthy, delicious food are opening all over the world, including Indonesia. But first, we need to understand what it means to be a vegan. How it is healthier? and is it really more ethical than eating meat? Firmansyah Mastup is the founder of the 'Jakarta Vegan Guide', the ultimate guide for Jakarta's Vegan...

Sebi is the co-founder of Losida group which owns and operates Taco Local, Baoji, Pelaspas, and Slits bar.  Branding and community marketing is very important to a restaurant business, as it often produces the most loyal customers. With the rise of social media and technology, customers are bombarded with marketing ads that often include discounts, cashback, and other promos. On the flip side...

Nabila Yoestino is the Head Pastry Chef of Biko group. She shares her journey as an inspiring chef in Jakarta and Bali, and things she learns that made her career today. Nowadays, there are a lot of Indonesians are having the interest to become a chef. Culinary school graduates in both Indonesia and overseas are filled with passionate students wanting to try themselves in the heat of the kitchen.&...

Being a restaurant owner takes different set of skills than being a chef. Other than leadership, and certain level of knowledge in every restaurant department, the most essential ability is to 'READ THE MARKET'. Meaning, realising what the customer's wants, and adapting to the ever-changing situation wherever the business is. Banny Parasutha is one of the most respected figure in Jakarta and Bali'...

Chef Indra is the R&D Chef of Potatohead Bali. His shares his struggles he faced during his adventures in worlds best restaurant. After the car accident that left him in coma for 2 weeks, he had to do it all over again. His attitude towards challenges that life gives is truly inspirational. Dream big and chase them !! Whatever it cost ! Hope you enjoy the Podcast !!  DON'T FORGET TO LIKE...

Dream big, and work hard for it ! That's the Motto. Chef Indra is the research and development chef of Potato Head Group in Bali. He has traveled extensively, and worked in the best restaurants in the world such as Attica (Melbourne - Australia), Faviken Magasinet (Jamtland - Sweden), Locavore (Bali - Indonesia), and Noma (Copenhagen - Denmark). His desire to push himself and learn during the chal...

As a good cook, you strive to work for the best. Working in world's best restaurant is your dream. If you want to be the best, you have to work for the best. In my days, I have cooked, and worked all over the world, but the most memorable one is Noma - Copenhagen.  Noma is the world most influential restaurant that has changed the world of cooking by storm. Their philosophy, and their culture...