As we are in the mood for feast and festivity, we especially present you our Feast Issue: #TableMatters. Five prominent figures from leading F&B groups nationally and internationally gathered for our cover photo shoot for June/July edition. They are Jason Kurniawan from All In group, Hanna Tjhin Tanu from Bottega and Wilshire, Gavin Bunianto from WoolooMoolloo, Ratna Kartadjoemena from Potato Head Family, and Adhika Maxi from UNION and AMKC group.
Partnering with a fellow culinary aficionado, Adinda Kuntadi, their company All In Group owns a total of seven lifestyle establishments located in Jakarta and Bali. He mentions that the company is currently developing at another area of business as well. In a near future, they will introduce a fresh concept of music festival titled Saga, and it will be the new biggest talk of the town.
Now operating in two major Indonesian cities, Jason mentions that ‘trust’ is the most crucial part in the business. As an owner of the company who runs the business driven by passion for the industry, it is not too hard to expand as long as the team shares the same vision and purpose. After all, this lifestyle company is all about generating happiness and enjoyment in people’s lives.
HANNA TJHIN TANU
Hanna’s restaurant debut with her business partner Dolly Chia was Wilshire, an eatery inspired by the melting pot culture in Los Angeles, California. Meanwhile, Bottega serves modern European cuisine, focusing on homemade pasta, fresh ingredients, and excellent service. Adjacent to the restaurant is a high-end cognac bar, cheekily named Dirty Laundry. Rock Paper Scissors is a casual coffee and cocktail joint in Mega Kuningan, while another bar, Third Avenue, is located in Senopati.
The nation’s culinary scene piqued the interest of this Universityof Southern California alumnus for its dynamics. “It’s very vibrant, exciting and competitive. Indonesians generally have very bold palates and they travel a lot. I enjoy seeing a lot of International influences blending harmoniously with Indonesian food and ingredients,” she explains.
GAVIN FRANSISCO BUNIANTO
The Chief Operating Officer of PT. Produser Pangan Asia, a newly formed unit of MNC Group that deals with food and beverage business, is currently hands deep on developing new brands; namely Center Point and Lola Bakery. Previously, the company has opened WoolloMooloo at iNews Center and several food courts throughout MNC office buildings at Kebon Jeruk and Kebon Sirih.
The young businessman has a distinct view on the industry in this day and age, “In Indonesia nowadays, F&B is about lifestyle. People get bored fairly quickly, so rather than repeating a concept and name for a restaurant, I think it’s better to create a whole new one, especially with their tendency to explore new things.”
With a homeward-bound approach of business, Ratna Kartadjoemena with Potato Head Family has successfully created an exemplary of how a lifestyle establishment should be. Started off small as a comfort food restaurant at its Potato Head Jakarta back in 2009, the Family grows massively and is now operating beyond F&B business in Asia’s major cities, including Bali, Jakarta, Singapore, and Hong Kong. It incorporates food with art, design, music, fashion, but most of all, craftsmanship.
“Every market requires different approach. We always try to cater to local culture as well, to be adjusted to the community we enter,” Ratna, the Co-Owner of Potato Head Family mentions that they always build establishments down to the last detail fitting to the environment. The same establishment won’t have the entirely copy-and-paste concept in different cities.
Spearheading one of the most well-known F&B businesses in Indonesia, the talented chef and proud owner always sees the business as something that he will do for life and the most enjoyable and happiest thing that he ever did. “I started from the bottom and gradually reach the top in the restaurant scene, this is something that I love and it is my life,” Adhika proudly said.
Related to UNION’s massive success, Adhika successfully creates cuisines with thoughts and constantly includes his personal touch in every plate that he made. “What makes food in UNION different than others is the history and unique stories that inspired it,” he relays. Gaining experiences from various countries like Australia, USA and the hearty Jakarta, the Chef continually puts something special from his cooking journey into the process.
PHOTOS Stephen Lie | HAIR & MAKEUP Stella Tjia | STYLIST Rut Caroline | ASST. STYLIST Grisselda Pherry| WARDROBE Hermès