Chef Sayuzi has had a long career in the hospitality industry. Started his career in 1985, multiple hotel chains and brands are in his list of experience and brands are in his list of employers, many of those, are top 5 star hotels in Jakarta. Previous to his current post, he has worked as the culinary team in Shangrila Jakarta, Ritz Carlton Jakarta (Mega Kuningan), Swisbel Ciputra, Best Western, Harris Hotel, and most recently, Excelton Palembang.
Chef Sayuzi’s strength is actually in western food, but after his long career, he feels the need to also hone his craft in Asian, especially Indonesian food, which he also highlights in Arion Swisbel Hotel Kemang.
At first, Chef Sayuzi didn’t think much of his job, nothing more than a way to bring bread to the table. “But then I realized I was wrong. I realize I should be proud to be a chef. It is a simple, yet an ‘expensive’ skill to have.” Expensive, he explains, that there’s no limit in what you can learn and achieve in the F&B industry. “Because ,you continue learning, and growing.” he said.
There’s so many versions and types of food, there’s unlimited possibilities on how to highlight even just one type of food. “It will boils down to the chef’s creativity, how he can create and recreate even a simple dish, and elevate it into something else.” Chef Sayuzi explains.
The biggest challenge that a chef faces, he thinks, is one’s heart and soul. Is it in the ‘kitchen’? it is easy to get burned out, because working in a chef is such a demanding job, and requires loyalty to great length. “The best chefs are those that can overcome this, and to put passion into his work.” Something that might sound simple, but has a profound meaning in his field of work.
To sample Chef Sayuzi’s culinary creations, head to Arion Swiss-Belhotel Kemang Jakarta
Jalan Kemang Raya No. 7, Kebayoran Baru, Jakarta 12730, Indonesia
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