Lukman Hakim has been appointed as Executive Sous Chef of Arts Café by Raffles, leading Raffles Jakarta’s iconic all-day restaurant as it transforms into an elevated, globally-inspired dining destination. Since joining Raffles Jakarta early this year, he has been occupied with revamping Arts Café by Raffles’ culinary offering. From developing a dedicated Japanese Corner, showcasing the indulgence meats for Butcher's Table to crafting an evolving menu for The Show Kitchen, Chef Lukman has been reinventing the menu, adding his globally-inspired stamp and playful twist on the classics. Under Chef Lukman, Arts Café by Raffles is an invitation to embark on a gastronomic adventure.
Check out our exclusive interview with Chef Lukman Hakim as he shares more about his background, his experience, and his strategy to make Raffles Jakarta be the forefront of the culinary scene in Jakarta.
Profile of The Month: Lukman Hakim, Executive Sous Chef at Raffles Jakarta
1. How did it all start? Share your culinary journey with us.
I started in a hotel management school in Bandung in 2003, my first professional work in the kitchen at the age of 19 was during my first training in Japan. It became a basic career start in the kitchen. I absorbed their discipline, work ethic, and basic skills, it's all very influential to my current career. There, I learned a lot about Japanese and French cuisines. After Japan, I returned to Indonesia to continue the academy until my graduation in 2007. After that, I went to the Netherlands. There, I started to develop European and French cuisines again because many of the basics and cooking techniques are taken from there. Then I moved to Dubai for 5 years working at many high-end hotels and restaurants. With all the multicultural aspects surrounding me, a lot of possibilities could be taken over so I got many culinary experiences, mainly Italian and Japanese cuisines until around 2015.
At that time, I decided to pack my knives and moved back to Indonesia in 2015. Since then, I had been in several restaurants and hotels in Jakarta, Bandung, Bali, and Surabaya, most of the big cities in Indonesia while resolutely rediscovering Indonesian cuisine – one region at a time. Then, in the end, in early 2022 I joined Raffles Jakarta as Executive Sous Chef.
2. How do you incorporate your culinary experience into your dishes at Raffles Jakarta?
When I decided to join Raffles Jakarta, I saw that Raffles Jakarta already has become a renowned place for a takeover venue at The Dining Room on level 12, it's such an exciting attraction in the culinary scene. Then I feel when I'm at Raffles Jakarta, I can explore everything from all the global-inspired stamp and playful twist on the classics. I can reinvent and recreate all the food I serve here with my distinct style.
Since joining Raffles Jakarta, I have been occupied with revamping Arts Café by Raffles’ culinary offering, from developing a dedicated Japanese Corner to crafting an evolving menu for The Show Kitchen.
3. What is your favourite menu at Raffles Jakarta that esteemed guests must try?
I like classic dishes like Beef Pithivier which I once released at the MLA event. Beef Pithivier is tenderloin with foie gras, spinach, and mushrooms then coated with puff pastry. This menu used to have a limited promotion for 15 days, but because many people ask, if guests want it, they can say it right away, I'll make it later. Basically, it's a tailored menu. Or sometimes it can be found at our brunch.
Dishes like Smoked Magret Duck served with piquant red curry and lychee sauce, vibrant mango salsa, and sticky rice. Putting the venerated oven to good use, I created Josper-Grilled Octopus, marinated with yuzu tare, and plated with crushed peanuts and romesco sauce. The playful Bacon-Wrapped Barramundi received rave reviews when it was recently unveiled at The Show Kitchen – for its clever combination of rich caviar beurre blanc, umami crumb and micro herbs salad. These dishes will only be available for a limited period of time on the a la carte as well as the lunch and dinner buffet menu.
Also, there are lots of Japanese-influenced dishes, for instance, on the brunch menu there is chawan mushi with foie gras and unagi, you should try it.
4. What do you love most about your job as a chef at Raffles Jakarta?
Number one, as a chef, Raffles Jakarta gives the freedom to explore, which is the main thing. We work as chefs like creative people, and I have to follow what's trending. I always tell my team, a chef is like a designer, we must know the trends. And with full support from an extraordinary MarCom team, we are regularly informed of what's trending and what's happening because chefs also need the latest information, especially when we're stuck.
Secondly, what I love most about being a chef at Raffles Jakarta is the opportunity to create memorable experiences through food. I enjoy the creative process of developing new dishes and seeing the joy of guests’ expressions when they taste my creations. It is incredibly fulfilling to be part of a team that is dedicated to delivering exceptional culinary experiences to the guests.
5. As a local chef, what do you think about the onslaught of other talented chefs from abroad?
The presence of talented chefs from abroad in our culinary scene is an exciting development. It brings diversity and new perspectives to the table, pushing us to continuously innovate and raise the bar. I believe in embracing the opportunity to learn from one another and collaborate, ultimately elevating the culinary landscape for each other.
6. How do you make yourself stand out among them?
I always remind myself to stay true to my culinary roots and incorporating my unique experiences into my dishes. I believe that authenticity and a deep understanding of flavours and ingredients set me apart. I strive to push boundaries, experiment with new techniques, and create cuisines that delight our guests.
Well, I studied Japanese, French, Italian cuisines and its cooking techniques, but I still love highlighting Indonesian cuisine. I believe in myself, I learned many things and went through things. I feel confident yet humbled as we know we are calling ourselves an Indonesian chef.
Also, with the great assistance from my MarCom team to showcase my work in the industry.
7. What according to you does it take to become a successful chef?
Becoming a successful chef requires a combination of passion, dedication, and continuous learning. It is essential to have the willingness to embrace new ideas and adapt to changing trends as well. Developing leadership and communication skills is equally important, as it enables you to inspire and guide your team towards excellence.
The key word is ‘consistent’. It is truly challenging for everyone to continue doing the same thing and stay consistent for years. It requires a long dedication – we cannot call ourselves a good chef with an experience of 1 or 2 years. A chef is a position given to you in the work area like hotels and restaurants with a certain time interval and a certain phase.
8. What advice would you give to a young culinary student?
Firstly, it is about the attitude. If someone is smart but do not have the appropriate attitude, it won't work. Usually, I always give young chefs or trainees a piece of advice that they may reconsider to pursue what they are passionate of, even if it is not in the culinary path. We all understand that working hours and dedication are involved, and they must pursue what they love to do.
When culinary is your biggest passion, never stop learning and exploring. Take every opportunity as a space of growth, whether it is through internships, apprenticeships, or working alongside talented chefs. Be open-minded, stay humble and passionate about your crafts. Build a strong work ethic and never forget the joy and love for cooking that brought you to this path.
9. What instruments/equipment/devices you cannot imagine working without?
There is a few. One of them is a sharp chef’s knife which is indispensable in my kitchen. It allows me to precisely execute my culinary creations. The other one is the reliable stove and oven which are essentials for controlling heat and achieving the perfect level of results. Apart from that, in various cooking techniques, we can never leave the kitchen utensils out such as whisks, spatulas, and tongs.
10. Is there any chef who inspired you?
Ferran Adrià – a senior Spanish Chef, who has greatly inspired me with his innovative approach to cuisine and his ability to think outside the box. It brought a profound impact on my culinary journey. Adria’s quote “We were being creative with cuisine, and now we use cuisine to be creative and reflect over creativity”, resonates with my philosophy of constantly pushing boundaries and creating memorable dining experience for others.
More inspirational Chefs are Thomas Keller, Daniel Humm, Joël Robuchon, Pierre Gagnaire, Alain Ducasse, and Gordon Ramsay.
11. So, what do you like to eat when you’re at home?
When I am home, I enjoy preparing simple and comforting dishes. I'm from Bandung, I'm used to simple dishes like Sundanese food. I like 'lalapan', you could say they are related to microgreens. I appreciate the use of fresh, locally sourced ingredients and spices such as fried rice. It is a dish that brings back memories of family gatherings and represents the rich culinary heritage of my country. Nothing fancy, not even pasta unless my son asked for it at the time.
12. Where are your favorite go-to places to eat?
As a chef, I have a deep appreciation for all types of cuisines and dining experiences. When I want to explore different flavours like specialty restaurants, I search for Thai restaurants nearby - yes, pretty much Asian. On the other side, I enjoy visiting Mamasan in Bali for its unique ambiance, whereas when I crave for grills, I frequently visit Sudestada in Jakarta. Meanwhile, Japanese food is also my comfort food, and I usually go to restaurants that can be found in malls such as Sushi Hiro.
13. Can you tell us about what Butcher’s Table is all about?
Butcher's Table is a Friday-Night-Themed Dinner at Arts Café by Raffles featuring tantalisingly fresh and premium meat dishes. Butcher's Table carries 3 dinner themes, available in rotation every few months. We are showcasing the Wagyu concept, a favourite of our Butcher Table's patron. I look forward to the next concept, where we present the 4% Miracle Satsuma Gyu within the rotations.
14. Can you give us a little detail about Raffles Jakarta's future F&B plans? Any exciting programs?
At Raffles Jakarta, we are constantly striving to serve Culinary Aficionados a dining experience with a difference. We have exciting plans to introduce new culinary concepts and collaborations that deliver the cultures through cuisines.
If I want to be a little ambitious, I want us to be the best in Jakarta. I will try to be ahead, meaning we will always be the trendsetter. Stay tuned for special events, themed dinners, and interactive culinary experiences at Arts Café by Raffles.
15. Last question, what do you see about the dining scene in Jakarta? What's the trend?
The dining scene in Jakarta is incredibly dynamic and ever evolving and I am quite proud of my work within the diverse culinary spectrum. One of the prominent trends is the growing appreciation for locally sourced ingredients and farm-to-table concepts. More and more restaurants are emphasizing sustainable and ethical practices in their culinary offerings. There is also a rising interest in fusion cuisines that combine traditional Indonesian flavours with a modern twist.
In the past, the culinary business from an international scale is centralised in Bali, but nowadays, Jakarta has also captured many international culinary titles. When it comes to quality, Jakarta is within one of the forefronts.
Raffles Jakarta
Ciputra World 1
Jl. Prof. Dr. Satrio Kav 3 – 5 Jakarta 12940, Indonesia
Phone: +62 21 29880888
www.rafflesjakarta.com
