Irwan Supriyadi is a young and passionate Indonesian chef who works for St. Regis in Dubai today.

 

Irwan Supriyadi in a Q&A

 

Irwan, where does your passion come from?

When you play around with your grandmother and mother in the kitchen and taste what they cook for the family, the passion comes from your heart and your memories.

 

You have worked as a chef in Jakarta and West Borneo for many years. Jakarta the mega and West Borneo the natural paradise. How did both places influence you as a chef?

I have gone through many kitchens with lots of cuisines and style, it gives me an understanding. Whatever your cuisine is – always to make people happy with your food. Smile and enjoying the food means much more for me than anything as a chef.

 

Indonesia has 255 million inhabitants and thousands of islands. Is there a common Indonesian cuisine that unites everyone?

All of us will agree that we use fresh ingredients that grow from our land – from land to sea. And we use a basic paste made from very fresh ingredients. Thanks to our farmers and our land every traditional Indonesian dish is full of flavor and has its own signature.

 

After some time at Marriott in Bahrain, you work with St. Regis in the United Arab Emirates today. What are your experiences as a chef in the United Arab Emirates?

It’s fascinating! A lot of cuisine and discipline merging together here, lots of room for a young chef like me. You can see and understand more deeply what it means to be a chef.

 

How would you describe your culinary style today?

Traditional taste always brings memories and modern technique will enhance everything.

 

Could you present us an example?

Sure! How about this recipe Gado-Gado? It is an Indonesian salad.

 

Recipe – Gado-gado

  • 4 pcs new potatoes
  • 1/4 pound long beans
  • 1/4 pound green beans
  • 2 carrot
  • 1/2 head whita cabbage
  • 1/3 pound bean sprouts
  • 1 small sized cucumber
  • 3 eggs, hard boiled
  • 3 ounce tempeh (optional)
  • 5 ounce tofu
  • 50 gr emping belinjo nuts (gnetum gnemon)
  • 1 cup vegetable oil for frying

 

Dressing:

  • 3 cloves garlic
  • 3 cloves shallot
  • 2 pcs big red chilli (thai chilli), seedless
  • 1 1/3 cup roasted peanut
  • 1 tbs tamarind paste
  • 1/4 cup sweet soya sc
  • Water as needed
  • Fleur de sel

 

Thank you very much, Irwan!