The highly acclaimed French-Mediterranean fine dining establishment, ME?TIS Restaurant, Lounge and Gallery in Seminyak, Bali, gains new momentum naming Desyanto Nugroho as the new Executive Chef. Desyanto joins ME?TIS with over 20 years of experience in the hotel and restaurant industries and will be overseeing all of the food & beverage operations including the restaurant, the lounge, the in-room private dining that caters up to 100 guests and the wine cellar that offers an intimate 6 course degustation dinner with premium wine pairing.
“We are extremely pleased that Desyanto has agreed to lead our culinary team,” said Said Alem, the Managing Director. “He really embodies the high-end quality we provide for our guests while bringing his character to every single dish that he creates. We’re excited to showcase his talents to our colleagues and international clientele at large.”
Born and raised in Semarang, Central Java, Desyanto developed his passion for food and cooking at a young age where he found himself enjoying being involved in the kitchen, helping his mom preparing for dinner. He then took a decision to get formally trained at Academy of Tourism in Semarang before finally began his culinary career in his hometown and moved to Bali in 2001 to further pursue his passion.
Desyanto has an accomplished background that includes Chef de Partie at a world-famous restaurant in Ubud, Bali where he was first introduced to the world of fine dining and luxurious food. His many years in the culinary industry have taught him the importance of being creative and having freedom to experiment in order to bring out an outstanding dish.
“The dishes I created are the interpretations of my creativity, translated through texture, composition, presentation and taste. I’m willing to share my knowledge with my team and ensure the high standards in every aspect of the kitchen,” Desyanto stated. “New cooking techniques and methods will be implemented along with beautiful new presentations,” he added.
Desyanto admitted that challenging himself to join the prestigious nationwide cooking competition ‘Top Chef Indonesia’ in 2013 was the boldest step he took in his culinary career. “To compete with thousands of professional chefs across the country and to eventually be crowned as the 1st winner is no walk in the park. It’s priceless not only for the glory but also for the self-improvement that I went through,” he claimed. His winning has made him regularly sought after for cooking demonstrations and promotional events in the country.
With his unique background, Desyanto is believed to bring not only his experiences of working with some of the top chefs around the country but also a wealth of prior training in French cuisines to ME?TIS’ already stellar food and beverage menu.