Homegrown At Westin

Westin

The Yak visits the Westin Resort to meet the new Chef de Cuisine, Sheandy Satria.

A story of yourself first deciding to be a chef? What was your first job – even non culinary?

My first job I was an apprentice at hotel Equatorial Kuala Lumpur at 2008. I was working at Chalet the Swiss cuisine fine dining restaurant under the supervision of Chef Jochen Kern, and then I moved to Etoile bistro.

Coming from the prestigious Oberoi Centre of Learning & Development in New Dehli, India, is Indian your favorite cuisine to cook? If not, what is and why?

I love Indian cuisine, love to cook it and also to eat it! In India I got the chance to learn a lot of different types of Indian cuisine from North to South from the best Indian Chefs at The Oberoi. Working in India also helped me to know different types of spices and their uses, but my favorite cuisine to cook and develop is Indonesian as I grew up with it. I learned to cook Indonesian food from my mother.

How many different types of cuisine can  you produce?

Indonesian, Malay, Thai, Indian, Italian and French.

Were you nervous to prepare and design menu for Mr. P.R.S. Oberoi and Mr. Vikram Oberoi?

I was! It was the end of the stage of OCLD, the executive stage. We got an assignment to make Chef Nobu Matsuhisa’s inspired 7-course set menu and hosted Mr. P.R.S. Oberoi and Mr. Vikram Oberoi as guest at the Bougenville (OCLD private restaurant) and I was assigned to be the Chef in charge at that time to take care of the ‘Aboyeur’.

What did you make for Princess Maha Chakri Sirindhorn of Thailand and Princess Lalla Hasna of Morocco?

For Princess Maha Chakri Sirindhorn we did a 7-course special set menu for her and for Princess Lalla Hasna we did various Balinese dishes and Indian dishes, family style.

Have you ever thought of being a celebrity chef?

If there is a chance or offer! I will take it hahaha.

Tell us more about the dishes you are creating at Ikan Restaurant?

The very first time I came to Ikan restaurant the menu was mostly Balinese, but since I came I have added more of dishes from outside Bali. We also created a food promotion every month in Ikan restaurant to promote different food from different regions in Indonesia. In March we are going to launch a new menu and I have added a stir-fried river prawn from Sumatra, braised beef in fermented pangium seeds, Rawon from East Java, seafood stew Kelah celok from Bawean island and more.

Is there any chef that you admire the most? Who and why?

Yes, he is Chef Daniel Humm from The Eleven Madison Park, because his cuisine is focused on locally sourced ingredients, with an emphasis on simplicity, purity, seasonal flavors and beautifully presented. His restaurant is one of the best restaurant in the world.

Of the dishes you prepare, what would you cook for someone you are trying to impress?

Indonesian with authentic flavors but with a modern presentation and method using locally produce ingredients.

Speaking about it, what are your thoughts about buying locally grown food?

I really support it. First of all it supports the local economy and farmers, and secondly it’s the freshest!

What’s the one ingredient you can’t live without?

Salt! Salt has so many types and uses, with simply only salt you can cure a pork leg and voila, jamon!

Do you do the cooking at home?

Sometimes! Last time I cooked it was a meal for the whole family at home for my father’s birthday.

Thanks Sheandy!