Claudio Rossi

Executive Chef

Chef Claudio joined Park Hyatt Jakarta in November 2021, assisting during the pre-opening phase in training and developing the hotel’s culinary team to meet the highest standards in luxury dining. He now oversees all culinary aspects for five dining venues and 10 event spaces. 

With 40 years of experience in the culinary field, Claudio’s passion for cooking stemmed from his childhood, as he loved helping his mother make cakes and fresh pasta. He later studied at Italy’s Culinary Institute of San Pellegrino Terme, before being trained in hotel management in Milan. Having honed his skills in his homeland, Claudio expanded his horizons by moving abroad. His first destination was Jakarta in 1992 for an Italian food promotion. He then went on to work for leading prestigious hotels in Manila, Beijing, Hong Kong, Taipei, Chiang Mai, Singapore, Toronto and Damascus before returning to Jakarta.

“The Jakarta dining scene is demanding: meals have to be quick, authentic, tasty, well executed and enough to be shared among family or friends. I think that here at Park Hyatt Jakarta, diners can find all of that under one roof. Park Hyatt Jakarta is not just another typical hotel from a luxury hotel chain, we have created something unique, through luxurious restaurant and bar facilities and appealing dining and drinking experiences.” explains Claudio. He says strong teamwork and support are essential for achieving Hyatt's commitment to caring for people so they can be their best.

Edi

Executive Sous Chef

Chef Edi believes in honoring culinary traditions while continuously pushing boundaries to create new and exciting flavor experiences. He places a strong emphasis on sourcing sustainable, locally sourced ingredients. His cooking philosophy revolves around storytelling through food, aiming to evoke memories and emotions with every dish he creates.

Yukio Takeda

Japanese Executive Sous Chef

Takeda began his journey in 1996, culminating in 2005 as a Chef de Cuisine at a popular Tokyo hotel and restaurant. From 2006 to 2007, he held the position of Chef de Cuisine at Japanese restaurants in Hyatt Regency Dubai. In January 2008, he moved to the first Michelin-starred restaurant in the U.K., where offering the highest level Japanese cuisine in London.

Following this, Chef Takeda spent seven years at Grand Hyatt Hong Kong and another seven years at five-star hotels in Bangkok as Chef de Cuisine. During these tenures, he was responsible for menu creation, including weekend specials, as well as crafting teppanyaki and KAISEKI menus, and overseeing preparations for Japanese-style dishes. He then joined Park Hyatt Jakarta in 2024, bringing his expertise to KITA 喜多 Restaurant.

“The concept for Japanese cuisine crafted overseas involves arranging ingredients from local farms and the sea to suit the foundational elements of Japanese culinary tradition. I believe that this shows respect for the people of the country, and I pursue new discoveries every day. At KITA 喜多 Restaurant, I create dishes by playing around with the ingredients I learned from other countries and combining them with those from the country. I would be happy if I could think of humorous delicacies that are unique to this restaurant and share fun with customers for creating unforgettable moments.” says Chef Takeda. 

Ali Saleh

Pastry Chef

"I fell in love with the pastry kitchen since I was a trainee in Mandarin Oriental hotel. From there, I started to look for a job in Dubai, which at that time was still the place to learn and work in some of the best hotels. I found myself at age 19 working in Abu Dhabi and worked my way up in the UAE by spending seven and a half years in different properties and hotels. 

Then in 2017, I decided to return to Jakarta and rejoined the Mandarin. After more than four years of working there, I started to think about a new challenge. I found myself moving to Qatar but with the pandemic, it didn’t work out, so I decided to move back to Indonesia.

Then I heard that Park Hyatt Jakarta was looking for a pastry chef. Getting this position is one of the best things that has happened to me, other than the birth of my baby girl. As a pastry chef at one of the finest hotels in my home country, I really am living the dream."

Rima Indah Mayangsari

Chef De Cuisine

Her culinary journey spans prestigious establishments such as JW Marriott Jakarta, Ritz Carlton Mega Kuningan, and Hotel Indonesia Kempinski Jakarta. She has also had the honor of serving as a Chef on Board with Garuda Indonesia, contributing her expertise to The Westin Jakarta, and now serving as Chef de Cuisine at Park Hyatt Jakarta.

Yao Tak Chuen - Winson

Chef De Cuisine Chinese Event

He brings over two decades of culinary expertise, beginning with his early career at Classic Passion Restaurant and Windsor Hotel in Hong Kong, where he served as a Cook No. 1 at Grand Hyatt Hong Kong. Later, he moved to Jakarta, Indonesia, serving as Sous Chef at Teratai Chinese Restaurant in Borobudur Hotel and progressing to Chinese Executive Chef at Hotel Indonesia Kempinski. His career includes significant roles as the Chinese Executive Chef at Pakuwon Golf & Family Group's Sheraton Hotel in Surabaya, Westin Hotel, and currently at Park Hyatt Jakarta, where he continues to excel in the culinary industry.

Fatakh Amrudin

Chef De Cuisine Event

Chef Fatak Irudin's culinary journey has unfolded across esteemed establishments, showcasing his profound expertise. At Altira Hotel Macau, he distinguished himself in menu creation and execution, crafting unique dining experiences. He further honed his skills at Alila SCBD, developing innovative dishes that captivated patrons. His expertise now culminates at Park Hyatt Jakarta, where he excels as Sous Chef at the Event Kitchen, continuing to push culinary boundaries and elevate guest dining experiences.

Dedi Susanto

Sous Chef - Indonesian Cuisine

"After I finished my studies, I found a job as a steward in one of the famous restaurants in Surabaya, the capital of East Java province, and was promoted to assistant cook. Time flew and I spent three years working in that restaurant, upgrading my culinary knowledge, passion and enthusiasm. Next, I moved to Hotel Tugu in Malang, where I learned many things about Indonesian and Asian food. From here, I absorbed much knowledge on Indonesian cuisine. I spent about three and a half years there, first as a Commis Chef and then as a Sous Chef.

I continued my journey in Bali. On the island of the gods, I spent almost three years with Kempinski Bali, before joining Park Hyatt Jakarta as Indonesian Sous Chef."

John Tobing

Bakery Chef

"I started my career in Nikko Hotel Jakarta as an assistant cook in the bakery section, and as time went by, I became more serious about the bakery world. In my opinion, the bakery world really needs discipline and patience because we need a long process from flour to bread that can be consumed by guests. What I like the most about the bakery is the process of making sourdough, where we are required to be disciplined about time, because we are also indirectly dealing with living things that become yeast which we often call (Leaven) or one of the good bacteria. It takes patience and high discipline to produce good leaven results for a good fermentation process, to produce bread that is aromatic and not too sour for consumption."

Food & Beverage Service Team

Discover the team behind our restaurants and bars

Marcin Cukierda

Assistant Director of Food and Beverage

Marcin Cukierda's career in hospitality management has been marked by a series of prestigious positions across the globe. Starting in Poland at Hotel Rado and Hotel Rzeszow, he quickly rose through the ranks, moving on to roles as Assistant Food & Beverage Manager and then Supervisor. His journey took him to the United States, where he honed his skills at Andaz Wall Street, followed by managerial positions in major European cities at the Hilton Warsaw Hotel and Convention in Poland and Hilton Tallinn Park in Estonia, managing conferences and events with a keen eye for detail and a commitment to excellence.

In recent years, Marcin's expertise led him to Asia, where he embraced the roles of Outlet Manager at Grand Hyatt Dalian in China and then as Assistant Outlet Manager and F&B Manager at Park Hyatt Niseko Hanazono in Japan. His leadership in these roles involved overseeing high season operations, managing teams, and ensuring impeccable service standards. His ability to blend rigorous Eastern European discipline with adaptable management styles has marked him as a distinct figure in the international hospitality scene, always pushing the boundaries of service and operational excellence.

Agus Saparinudin - Food & Beverage Manager

Agus started as a storekeeper but found his passion in hospitality. He worked at award-winning restaurants in Bali and was part of the opening team for Alila Seminyak hotel. He spent three years in Dubai, becoming a bartender and team leader. After returning to Indonesia, he joined the pre-opening team for The Apurva Kempinski Bali, where he was promoted to managerial positions. Agus was part of the pre-opening team at Park Hyatt Jakarta and initially served as Dining Room Manager, he is eager to continue growing in the industry. Presently, he holds the esteemed role of Food & Beverage Manager.

Melvern Nathaniel - Beverage Manager

Melvern, an award-winning bartender, brings over 10 years more of experience from renowned luxury hotels to craft innovative concoctions at Park Hyatt Jakarta.

Having competed in Worldclass Indonesia from 2016 and finally won the trophy of Diageo World Class Indonesia in 2023, Melvern combines his passion for mixology with his mission to promote Indonesia's rich cultural heritage through diverse local ingredients and time-honored traditions.

Stop by our bars and let Melvern's perseverance and artistry transport you on a journey of the senses.

 

Kendrew Suryaputra - Dining Room Manager

Kendrew began his hospitality journey in 2019, building a strong foundation in service and guest experience. In 2022, he joined Park Hyatt Jakarta as Team Leader at Conservatory, then progressed through Assistant Manager roles at Dining Room, KITA Restaurant, and Conservatory.
Now, he serves as Manager at Dining Room, bringing years of diverse experience and a passion for exceptional hospitality to every service.