Meet Chef Adhitia Julisiandi, an accomplished culinary expert with experience that has taken him across various corners of the world. As the Executive Chef at Ismaya Group, Chef Adhitia showcases his culinary prowess, creating unique menus that reflect the diverse influences he has gathered throughout his culinary adventures.
Handling several esteemed brands in Ismaya, including Skye, Social House, and Social Garden, Chef Adhitia’s bold and flavorsome cooking style captivates diners’ taste buds. His culinary expertise lies in live-fire cooking techniques, allowing him to masterfully craft dishes using traditional smoking, backyard grilling, stir-firing, brick oven pizza, fire-roasted casseroles, and more.
With an array of flavors and techniques from his extensive travel experiences, Chef Adhitia promises to delight gastronomes with his distinct culinary offerings. Join him on this extraordinary culinary journey as he shares his favorite food, dining spots, and an exciting upcoming project that is set to enthrall the culinary world.
Hi Chef! Can you tell us a bit about yourself and your day-to-day activities?
Hi everyone, my name is Adhitia Julisiandi, and I work as an Executive Chef at Ismaya Group. At the moment, I handle several brands in Ismaya, such as Skye, Social House, and Social Garden.
What do you like the most about being a chef?
What I like the most about being a chef is making everyone happy through my food.
How do you describe your cooking style?
My cooking style is bold and flavorsome in terms of taste.
What is the most unforgettable food experience you have ever had?
One unforgettable food experience for me is trying a dish that is entirely new, especially in a foreign country with a different culinary culture.
What usually attracts you to visit a place to eat?
- Cuisine and Menu: The type of cuisine and the variety of dishes offered significantly attract people to a restaurant. Whether it’s a specific regional cuisine, a unique fusion concept, or a well-known chef’s specialty, a diverse and enticing menu can draw people in.
- Reviews and Recommendations: Positive reviews and word-of-mouth recommendations from friends, family, or online platforms can pique people’s interest in trying out a particular restaurant.
- Ambiance and Atmosphere: The ambiance and atmosphere of a restaurant, such as its decor, lighting, music, and overall vibe, can be a major factor in attracting customers. Some people may prefer a cozy and intimate setting, while others may be drawn to a lively and energetic environment,
What is your favorite type of food/cuisine?
Anything fried and grilled is just so irresistible!
What is the food you love the most?
Without a doubt, everything that my grandma cooks for me holds a special place in my heart; her dishes are simply the best!
Are there any new restaurants that have picked your interest?
Flor Gunawarman.
What are the most unique ingredients you have ever worked with?
Rubbia Gallega.
Do you have any memorable food trips?
Oh, my trips to Australia were truly unforgettable; the diverse range of ingredients there really blew my mind.
To you, a perfect meal wouldn’t be complete without?
Anything crispy, because I really like krupuk, lol.
Is there any food you can eat every day without getting bored? Do you have any place you frequently go to for it?
I know it sounds so funny, but I really like anything related to noodles; I can eat it every day. I always go to Bakmie Karet Krekot whenever I really want to eat mie ayam; it’s so good, hehehe.
Do you have any go-to venues for hanging out with friends or maybe for special occasions with family?
It’s not because I’m working in Ismaya, but for me, Social House always has a place in my heart. The place is so homey, the food is relatable, and the service is warm, making you feel at home.
What is your most recent dining destination that left a good impression?
Firedoor restaurant in Sydney.
Do you have any memorable food memories?
One memorable food memory is when I visited Firedoor restaurant in Sydney. The way they cooked all the dishes and the ingredients they used really blew my mind.
What are your favorite local dishes, and where do you go to eat them?
Bakmie ayam, pecel/gado-gado, anything with sambal kacang – I’m craving for that. Also, Padang cuisine, Sunda cuisine, and Javanese cuisine; I think everything local, I really enjoy.
Where are your top three dining places that will always be on your favorite list?
- Fire Door restaurant in Sydney
- Social House Jakarta
- Artichoke Singapore
Is there any new plan or projects that we could look forward to?
Something, still secret, but it’s going to fire Jakarta very soon!!!
