What’s New Bali interviewed Chef Gatot Sugiarto and he invites guests to try the hotel’s signature roof top pool experience. Sandekala Fried rice, Grilled chicken mozzarella, and Fried ice cream are now on our must try list!
Q: How did you fall in love with being a Chef?
A: I was inspired by my mother, our family’s chef. Receiving positive feedback from our neighbours about my mother’s good food became one of the reasons that brought me here today.
Q: Before joining Ramada you were a food consultant. Can you share how that experience contributes to your role today?
A: With that experience, I know how to encourage my team to be more creative, to stand out from others, to be more innovative, and dare to accept challenges.
Q: Is it safe to say you prefer being in the kitchen rather than being a consultant?
A: I love both of them, because each of them gives a different experiences, challenges, and satisfaction.
Q: What can we look forward to at Ramada Bali this year?
A: Our main selling point is the rooftop infinity pool, so this year we would like to introduce our newly renovated Sandekala Restaurant and Bar. Guests can enjoy their drinks at our rooftop area.
Q: Name three dishes that are a must-order from Ramada Bali?
A: Sandekala Fried rice, Grilled chicken mozzarella, and Fried Ice Cream.
Q: We like to talk about sustainability. How much waste comes from your kitchen and how are you reducing this?
A: By reducing the waste as much as possible, we have around 5%. I practice other things too. I use a lot of leek and caisim vegetable for my dishes, so every time we prepare our a la carte menu, we always cut 3-4 cm above the roots. So, instead of throwing it all away, I can use what remains as dry herb stock.
Q: For young hoteliers or chefs just starting out, what advice would you share with them?
A: The oldest trick in the book: work hard, be more disciplined and responsible in whatever you are doing right now. And dare to accept challenges, staying true to yourself.
Q: Who’s your celebrity chef idol, and why?
A: Bapak William Wongso. He does not simply teach us to cook, but also how to love the culture and culinary roots of Indonesia.