There’s always a wide variety of choices when dining at The Langham, Jakarta, located in the heart of the SCBD area. From brunch and afternoon tea at ALICE by Tom Aikens, flavorful Chinese delicacies at T’ang Court, to Japanese flair at Morimoto, each restaurant presents a distinct culinary identity. Behind these kitchens is one person who ensures consistency, creativity, and cohesion across the board. Executive Chef Jérémy Jouan doesn’t just manage operations—he oversees how each concept becomes more than just about food, but about experience.

 

Early Influences 

Chef Jérémy Jouan knew early on that he wanted to become a chef. “I think the best memory I have is baking cakes with my mother,” he recalled. It started with a simple yogurt cake and grew into something more. “By the age of 13 or 14, I told my parents I wanted to be a chef.” None of his family came from a culinary background, but that didn’t stop him.

He later enrolled in a catering school in France that covered everything from kitchen and pastry to wine and service, eventually specializing in savory cuisine. “So I can do cold and hot and a little bit of everything,” he said.

 

 

A Career Across Borders

After graduation, chef Jérémy left France almost immediately and began working in London. His career then took him across the globe—New York, Dubai, Vietnam, Morocco, Thailand, China, and finally Jakarta. “Funny enough, I worked only two months in France in my whole life,” he said. Each stop broadened his culinary knowledge. “You need to know what the food tastes like so you can talk about it.”

Among the countries he worked in, Morocco left a lasting impression. “They are mixing this sweet and salty like in pastillas, like in tagines… this combination, it’s so hard to replicate but so delicious at the same time,” he said. Thai food also stood out for its clarity of flavors. “It’s very precise.”

In Indonesia, rendang has become a favorite, and chef Jérémy finds excitement in discovering local ingredients like Java pepper. “It’s really something out of this world. So beautiful, so peppery,” he said. He often uses it in sauces and meat dishes to enhance flavor.

Before diving into local ingredients, chef Jérémy reflected on the one dish that best represents him: beef bourguignon. “It’s very traditional, but it can be such an amazing dish when you do it well… It brings generosity, sharing. You care about the dish. It takes time to do.”

 

A Global Mindset

Chef Jérémy’s international experience has shaped a leadership style rooted in collaboration, detail, and cultural understanding—qualities he now brings to The Langham, Jakarta.

Now as Executive Chef at The Langham, Jakarta, chef Jérémy oversees all culinary operations—five restaurants, in-room dining, special events, amenities, and more. “I’m thinking about five restaurants, plus home service, plus meetings with all guests that want to do special events,” he said.

Chef Jérémy works closely with each restaurant’s head chef, including collaborations with Chef Tom Aikens and Chef Jun from Morimoto. “They sent me their proposal. We sat down together. They explain to me how they want to do it. And we do testing together,” he explained. The process also involves feedback on plating, presentation, and how the dish fits into the overall guest experience.

His attention to detail was clear when he worked on relaunching the afternoon tea at ALICE by Tom Aikens. During my recent visit, I experienced one of the new additions: a mille-feuille cart wheeled tableside, the pastry crisp and filled just moments before serving. The tableside presentation and level of care added to the experience, as chef Jérémy intended. “It gives a bit of interaction. Now we live in a time where everything is on social media. So people, they love to do interaction. They like to take videos and photos,” he said.

Following the interactive dessert presentation at ALICE, chef Jérémy is also preparing to relaunch Sunday brunch at Tom’s, aiming to bring the same level of energy and freshness to other dining experiences at The Langham. and bring new energy to seasonal dining programs. “We want to revamp everything and bring new freshness to the brunch,” he said. “I want my team to really cook with their hearts. If you are happy and proud of what you’re doing, it’s reflected in the plates.”

What motivates him is still the same feeling he had when he first entered the kitchen. “I think it’s the noise in the kitchen, the ambiance in the kitchen,” he said. “The adrenaline of the service. This still keeps me going.”

With several projects in the pipeline and a team-focused approach, chef Jérémy continues to shape The Langham Jakarta into a true dining destination. As he puts it, “To reach a high level, it’s easy. But to maintain the high level, this is where it gets complicated.” For chef Jérémy, it’s not just about food—it’s about consistency, collaboration, and creating memorable experiences every day.