full profile

Chef Degan
 Chef Master Indonesia Jury “MASTER CHEF INDONESIA” 2012 and 2013, RCTI
 Banyan Tree Bangkok
 Executive Chef
 Bangkok, Thailand 5/2011
Café Degan
Thai & Indonesian Cuisines
Bali, Indonesia
1/2010 – 4/2013
Established a new restaurant in the middle of an upscale dining area in Seminyak, Bali, starting
from design, concept, renovation project, selection & hiring, menu development, marketing to
staff training.
The restaurant offers authentic cuisines from Indonesia and Thailand, as well as Western pastry
shop. Outside catering services for up to 150 pax, produced out of the restaurant kitchen; as well as cater to
villas and small luxury hotels in producing creative villa/room turn-down amenities, celebration cakes,
hampers, take-out, etc.
During the first ten months of operation, the restaurant has received substantial positive feedback from
customers, both directly as well as feedback on social networks and travel websites such as tripadvisors.com.
In addition, the restaurant also received significant press coverage as a new restaurant in less
than a year operation, most recently being selected as one of the “Best Restaurants 2010” by Bali Eats for
Best Value category.
Banyan Tree Hotels & Resorts
Group Manager of Culinary Development
Bangkok, Thailand
11/2008 - 1/2010
Responsible in developing new culinary concepts and standards through out all properties under the Banyan
Tree Hotels & Resorts group. To assist all executive chefs within the group in their operational challenges,
menu development and task force support. Setting up and assisting new opening properties in all culinary
matters and buy-out list requirements. Created culinary development programs for all properties to develop
talented associates at various levels.
Banyan Tree Bangkok
Executive Chef
Bangkok, Thailand
4/2005 - 1/2010
Responsible for entire culinary operations, budgeted financial results, product and employee
developments. A five-star 216 all-suite property, caters to mainly business travelers, with 11 food
and beverage outlets and operations. Involved in restaurant renovation projects in 2005-2006;
including the company's Saffron signature restaurant serving contemporary Thai cuisine, awardwinning Bai
Yun serving nouvelle Cantonese cuisine, and unique and sophisticated roof-top Vertigo grill and restaurant;
plus opening of three major additional outlets: modern seafood
restaurant Pier 59, authentic Japanese cuisine Tai Hei and the newly launched 64-seat Apsara
dining boat. In addition to that, private dining, Rom Sai all day dining restaurant and deli shops as well as
outside catering are available. With 12 meeting rooms available; theme meetings, theme breaks, wedding
and cocktail functions and opening of a new Ballroom in 2007.
Laguna Bintan
Banyan Tree Bintan & Angsana Resort & Spa Bintan
Area Executive Chef
Bintan, Indonesia
6/2001 - 3/2005
Responsible for entire culinary operations, product and employee developments, and short and long term
financial targets as well as annual budgeting of three properties within the Laguna Bintan including Banyan
Tree Bintan, a luxury boutique resort; Angsana Resort and Spa Bintan, a 135-room resort and Laguna Bintan
Golf’s food and beverage outlet. Banyan Tree Bintan offers three restaurants including Thai, Mediterranean
and International in addition to private Villa Dining whereas Angsana Resort and Spa Bintan offers two
restaurants including casual beach grill and International cafe plus room service. Both hotels also host small
group functions. Was involved in both hotels’ new restaurant openings in food concept development, kitchen
design, staffing and product sourcing.
In addition to that, was in involved at a corporate level in a number of hotel openings within the
Banyan Tree group (4 Colours of Angsana properties to date).
Melia Bali, Villa & Spa Resort
Executive Chef
Bali, Indonesia
8/99 to 6/2001
Melia Bali is a 500-room resort with villas and spa located in Nusa Dua, which is Bali’s prominent
area for 5 Star hotels. The resort offers 11 Food & Beverage Outlets including Japanese, French,
Asian, Coffee Shop restaurant, beach poolside outlet and Banquet operation.
Responsible for the entire culinary operations, product and employee developments, short and
long term financial targets as well as annual budgeting, food purchase, and quality control.
Atlantis Royal Towers, Bahamas
Senior Executive Sous Chef
Paradise Islands, Bahamas
7/98 to 7/99
Involved in the opening of the Royal Towers which include an additional 1200 Rooms to the existing Atlantis
property with 14 new Food & Beverage Outlets, including seafood restaurant, Asian fusion fine dining
restaurant, American sports grill, high volume buffet restaurant, fast food outlet, American deli, café
restaurant and employee canteen for 2500 employees. Was responsible for the ordering and distributing of all
culinary OS&E, hiring and training of 250 new employees.
Implementing and keeping high quality standards throughout the resort. Responsible for the purchase and
implementation of all Asian products and menus. Was responsible of the entire culinary operation in the
absence of the Executive Chef.
The Ritz-Carlton, Bali (currently The Ayana)
Executive Sous Chef
Bali, Indonesia
10/96 to 5/98
Involved in the opening of the 323-room resort with six food and beverage outlets, including Mediterranean
restaurant, Indonesian restaurant, casual grilled seafood restaurant and banquet. Responsible for the entire
Culinary Administration, annual budgeting, coaching and training of young chefs, implementation of new
menus and customer requests.
Established quality standards for suppliers and controlled the purchasing of culinary products. Was
responsible of the entire culinary operation in the absence of the Executive Chef.
Grand Hyatt Bali
Executive Sous Chef
Nusa Dua, Bali
9/94 to 10/96
Involved in the opening of the 750-room resort with eight food and beverage outlets, including
Balinese restaurant, Italian restaurant, Chinese restaurant, seafood restaurant, outdoor theme
buffet outlet and banquet. Was in charge of the entire culinary training program for culinary
Guiding Outlet Chef’s to continuously improve quality and hygiene standards in their respective
Was responsible in improving and maintaining of the hotels western menus.
Grand Hyatt Bali
Chef de Cuisine
Salsa Verde
7/91 to 9/94
Salsa Verde is the resort’s Italian Restaurant with the capacity of 140 seats. Its beachfront
location also serves the entire poolside area. It features a rustic wood pizza oven and operates
for breakfast, lunch and dinner. As the Chef de Cuisine of Salsa Verde I was involved in the
opening of this restaurant and responsible for planning, set up, menu implementation, product
sourcing, training and development.
Hotel Opening Involvement
Grand Hyatt Bali, Indonesia, 1991
The Ritz-Carlton, Bali, Indonesia, 1996
The Ritz-Carlton, Kuala Lumpur, Malaysia, 1997
Atlantis Royal Towers, Paradise Island, Bahamas, 1998
Gyalthang Dzong Hotel (Angsana), Yunnan Province, China, 2004
Deer Park Hotel (Angsana), Giritale, Sri Lanka, 2004
Maison Souvanaphoum (Angsana), Luang Prabang, Laos, 2004
Banyan Tree Sanya, Hainan Province, China, 2008
Berufsbildende Schule Technik II
Ludwigshafen, Germany, 7/84 to 6/87
Major: Culinary
Staatliche Realschule Kandel
Kandel, Germany 7/78 to 7/84
Junior and Senior High school
Grundschule Freckenfeld
Freckenfeld, Germany 7/74 to 7/78
Elementary school
Awards and Achievements
Grand Hyatt Bali, Manager of the Quarter 1991
Bonlac “Best Chef of Indonesia 1996”, Runner up
HOTELS & IHRA “Young Hotelier of the World 1997”
Chairman, Bali Black Box Culinary Challenge 2000
• Cooking Demo for Press Conference, Kecap Manis ABC Mantaap “Pentingnya Makan Bersama
Dini Aryani ( Manager)
: 0817-888886
: diniaryani@yahoo.com
Ade Ivan ( Assistant for Manager)
: 0856 4366 3335
: ade.ivan@showtime-management.com