Raka Wiradhika’s HOME INFLUENCE

Many chefs have their first exposure to cooking at a young age. For Raka Wiradhika, who was born and raised with Sundanese food, it was the experience of his mother catering business that left a deep impression.

Many chefs have their first exposure to cooking at a young age. For Raka Wiradhika, who was born and raised with Sundanese food, it was the experience of his mother catering business that left a deep impression.

“MY MOTHER used to have a catering business,” he explains. “When you see people cook-ing all day, when you know where you’re food comes, it becomes a way of life. The first dish that I make for the first time was when I was  a junior high school student. My mom inspired me.”

These were the building blocks that Raka remembered as he began his career as a chef. Leaving Jakarta to pursue education, Raka landed at STP AMPTA in Yogyakarta. He be-gan his professional career as commis in Alila Pecenongan. After two years honing his skill in Alila, Raka moved to Birmingham to try new adventure in The Belfry Golf Resort.

During his time in Birmingham, Raka perfecting his skill by taking few jobs in French res-taurant. He also honed his skill serving in a private yatch. Soon after that, he went back to Jakarta. Two years in Jakarta, Raka moved to Maldives in Beach House Collection Hotel. After 13 years of going places and earning experience, in early 2015, Raka accepted a position as executive chef at Branché Bistro in Jakarta.

Branché is a casual French style bistro located just on the skirt of Sudirman CBD. When asked about his concept for the food at the bistro, Raka said it is a mix of French food and everything hip that seasonally changing. Raka is careful to keep experimentation fun without being pretentious.

“We are very open minded. It is French food but we keep it casual and we open to advis-es from costumer. The costumer wanted few dishes such as burger, oxtail soup, and fried rice. We make it happen.”

Though his favorite food is Sundanese food, there are two restaurant that he recom-mended in Indonesia, both in Bali: Cuca in Jimbaran and Locavore in Ubud.

“Bali is still a major scene for food. They have lots of restaurant that not only created great food but their ingredients also locally sourced. So it’s very good,” he added.

In the future, Raka hopes to translate his expertise into business. He hopes to create a bistro style restaurant which serves a fusion of many roots and style of cooking.

“I think my style is Western, but I have influence in French, Asian, and of course Indone-sian.”

“When you see people cook-ing all day, when you know where you’re food comes, it becomes a way of life. The first dish that I make for the first time was when I was  a junior high school student. My mom inspired me.”

BRANCHÉ BISTRO
Jalan Senopati No. 33
Jakarta
T: +62 21 5734448
www.branchebistro.com


Written by Tatu Hutami Photographs by Yosua Yanuard January 23, 2017.

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