Komang Widarta – Executive Chef, Maia Resort Quy Nhon
In this interview, Komang Widarta, Executive Chef at Maia Resort Quy Nhon, shares some stories from his childhood and passion for cooking.
What’s your occupation?
Chef
How did you get into this industry?
It might be in my blood because I’ve been helping my parents in the kitchen since I was little. They run a small food stall in Bali.
What food memory from your childhood or travels stands out?
Nasi Goreng! My parents didn’t have access to a good education, and we faced financial challenges. Although we are Indonesian, their culinary knowledge is mostly limited to Balinese food.
What is the best/worst part of your job?
The best part is seeing guests happy with my food. The worst part is when guests criticise the food without understanding its story or cultural background.
What is your favourite food and drink pairing?
My favourite meal is something light, like a salad with grilled fish or a chicken and curry dish like rendang. As for drink pairings, I don’t have any preferences since I don’t drink much wine or other beverages.
What is your perfect day off?
The perfect day off would be a trip with my daughter, who has a great taste in food.
A day in the life of Komang Widarta is …
Preparing and personally delivering food to guests’ tables.
What does Komang Widarta do for fun?
Riding a motorbike and going cross-country on a motocross.
What do you want guests to know about Maia Resort Quy Nhon?
I want to take guests on a culinary journey, showcasing not only local cuisine but also diverse flavours.
How do you develop in your profession? What have you learned from your start in the industry until now? Any misunderstanding?
From starting as a cook trainee to progressing through the ranks of commis, CDP, sous chef, and chef, my journey has been one of passion and perseverance. Life in the kitchen is challenging, especially with the added experience of working on cruise ships. My passion for cooking, travelling the world, and experiencing diverse food cultures has been the driving force behind my growth, inspiring me to continuously learn and embrace new culinary adventures.
What do you want people to know about becoming a chef as a profession?
As a chef, it’s important to understand that every chef has their own unique style and taste. Additionally, a key skill we must possess is the ability to achieve a perfect balance in each dish.
What is your view on the tourism scene in Quy Nhon?
Quy Nhon, particularly its hotels and restaurants, is an emerging tourist destination that needs increased promotion within the tourism industry.
What practices do you currently implement or hope to implement to achieve social responsibility and sustainability in the future?
I train my staff in diverse cuisines to cultivate a balanced taste palate. I will incorporate global culinary experiences, emphasising organic, fresh, and healthier local ingredients.
What can guests look forward to in the coming months?
I prioritise freshness and eagerly anticipate introducing guests to locally sourced, healthy menu options.
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Lovely post 🙂