Chef PATRICK MAURIN

The outstanding career of this French chef for the past thirty years brought him back closer to Indonesia than ever. So, what’s the story behind the love affair with this country? Let’s introduce you Patrick Maurin.

The outstanding career of this French chef for the past thirty years brought him back closer to Indonesia than ever. So, what’s the story behind the love affair with this country? Let’s introduce you Patrick Maurin.

IT WAS AROUND 2 pm and Bruschetta is about to have its service break before it opens again in the evening. I headed upstairs for my appointment and halfway, a tall and was met with an authoritative figurein with a chef jacket.

It was Chef Patrick Maurin. I greeted him right away, “It has been quite some time, Chef, when we last met at Miyama”, I said, referring to the time when he started his tenure here at Hotel Borobudur Jakarta as its executive chef.

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Despite his imposing stature, Chef Patrick Maurin smiled a lot and was very open about sharing his life experience with me. As a chef who has traveling  around the world for the past 30 years, Chef Patrick has an excellent start as well by working at a handful of Michelin-starred restaurants in France and Switzerland.

But it was actually not easy for him during his younger days when he was aspiring to become a chef.

“My family is traditionally a military family since the time of Napoleon, and I was brought up to become a military man as well”, he said. “So when I was still in the academy and needed extra cash, I started working part-time for a restaurant.”

As a hardworking young man, the restaurant started to entrust him more and more with new tasks albeit it was mostly stewarding job. That’s the point where young Patrick started his fascination with kitchen.

“There’s discipline and order in the kitchen and I like it”, he said. Finally, he braced himself to tell his whole family about his decision to become a chef.

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“Well, I was blacklisted for some time”, he admitted it. However, the young man embarked on the journey by enrolling for culinary school and his venture from one to another Michelin-starred restaurant also began.

But it was not until the next ten years that he decided to become fully as a hotel chef and wanting to see the world other than his home country. His first journey was Dubai as junior sous chef at Jebel Ali Hotel and he’s in-charge of the French fine dining restaurant, Mushref.

After a two-year spell in Dubai, he went going for Jakarta for the first time in his life. “I was entrusted as an executive chef at The Financial Club. It was the beginning of my love affair with Indonesia”, told the chef. “I was in love with the food and the people.”

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The monetary crisis came and suddenly “all the bule”, quoting the chef, had to leave the country. It was not until at least 13 years later when he finally set his foot again in Indonesia.

In the meantime, Chef Patrick enjoyed his streak as executive chef in hotels and resorts from  China, Morocco, Saudi Arabia, Malaysia, to Russia. He returned for a year working in Surabaya before departing again for Panama to work at Trump Ocean Club International Hotel & Tower for another several years.

Finally in 2015, he returns to Jakarta. “It’s back for good with Indonesia alongside my wife, who is from Surabaya”, said Maurin smiling widely. It’s time to settle down and raise the family for the chef.

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So what is the challenge this time with Hotel Borobodur? “Well, it’s a huge hotel and we are working closely with government and the military. There’s always a last minute request but we have to make do because we are an iconic hotel and every guest’s needs must be fulfilled”, he said.

Lastly of course, we need to ask him about his favorite food and for that he exclaimed right away, “Sop buntut! The first time I had one was when I was still at The Financial Club and my sous chef brought me to have one and I have been in love with it ever since”. Now life brings him to work at the kingdom of sop buntut, one of the very best in the whole country.

“I was entrusted as an executive chef at The Financial Club. It was the beginning of my love affair with Indonesia. I was in love with the food and the people.”

“Sop buntut! The first time I had one was when I was still at The Financial Club and my sous chef brought me to have one and I have been in love with it ever since”.


Written by Rian Farisa Photographs by Dennie Ramon June 21, 2016.

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