From corporate strategist to Managing and Culinary Director, Adriel M. Simorangkir reshapes Bimasena and The Rooang through a modern Indonesian bistro philosophy built on comfort, heritage, and purposeful leadership.

From barback in Dubai to Beverage Manager at AQUA Bangkok, Ryan Dela Vega brings a philosophy of restraint, balance, and people-first hospitality to The Secret Garden menu at Anantara Siam, where cocktails are crafted to feel calm, intentional, and quietly memorable.

Through his work at ARGO Hong Kong, Gabbay explores balance, restraint, and why Asia’s bar scene is confidently defining its own global voice.

Henshin at The Westin Jakarta has appointed Akira Oshita as Head Chef, bringing an internationally trained Nikkei chef to lead the restaurant’s Peruvian–Japanese culinary direction in Jakarta.

At Lennon’s, direction is shaped less by spectacle than by conviction. Under Director of Bars KT Lam at Rosewood Bangkok, the bar leans into music as structure, classic cocktails as language, and hospitality designed to linger rather than impress.

InterContinental Bali Resort has appointed Indrajit Saha as Executive Chef, bringing more than 24 years of international hotel and resort experience to oversee the property’s culinary operations in Jimbaran.