Chef Degan

PROFESIONAL EXPERIENCES  Chef Master Indonesia Jury “MASTER CHEF INDONESIA” 2012 and 2013, RCTI  Banyan Tree Bangkok  Executive Chef  Bangkok, Thailand 5/2011 Café Degan Thai & Indonesian Cuisines Chef/Owner Bali, Indonesia 1/2010 – 4/2013 Established a new restaurant in the middle of an upscale dining area in Seminyak, Bali, starting from design, concept, renovation project, selection & hiring, menu development, marketing to staff training. The restaurant offers authentic cuisines from Indonesia and Thailand, as well as Western pastry shop. Outside catering services for up to 150 pax, produced out of the restaurant kitchen; as well as cater to villas and small luxury hotels in producing creative villa/room turn-down amenities, celebration cakes, hampers, take-out, etc. During the first ten months of operation, the restaurant has received substantial positive feedback from customers, both directly as well as feedback on social networks and travel websites such as tripadvisors.com. In addition, the restaurant also received significant press coverage as a new restaurant in less than a year operation, most recently being selected as one of the “Best Restaurants 2010” by Bali Eats for Best Value category.

Banyan Tree Hotels & Resorts Group Manager of Culinary Development Bangkok, Thailand 11/ /2010 Responsible in developing new culinary concepts and standards through out all properties under the Banyan Tree Hotels & Resorts group. To assist all executive chefs within the group in their operational challenges, menu development and task force support. Setting up and assisting new opening properties in all culinary matters and buy-out list requirements. Created culinary development programs for all properties to develop talented associates at various levels. Banyan Tree Bangkok Executive Chef Bangkok, Thailand 4/ /2010 Responsible for entire culinary operations, budgeted financial results, product and employee developments. A five-star 216 all-suite property, caters to mainly business travelers, with 11 food and beverage outlets and operations. Involved in restaurant renovation projects in ; including the company's Saffron signature restaurant serving contemporary Thai cuisine, awardwinning Bai Yun serving nouvelle Cantonese cuisine, and unique and sophisticated roof-top Vertigo grill and restaurant; plus opening of three major additional outlets: modern seafood restaurant Pier 59, authentic Japanese cuisine Tai Hei and the newly launched 64-seat Apsara dining boat. In addition to that, private dining, Rom Sai all day dining restaurant and deli shops as well as outside catering are available. With 12 meeting rooms available; theme meetings, theme breaks, wedding and cocktail functions and opening of a new Ballroom in 2007.

Laguna Bintan Banyan Tree Bintan & Angsana Resort & Spa Bintan Area Executive Chef Bintan, Indonesia 6/ /2005 Responsible for entire culinary operations, product and employee developments, and short and long term financial targets as well as annual budgeting of three properties within the Laguna Bintan including Banyan Tree Bintan, a luxury boutique resort; Angsana Resort and Spa Bintan, a 135-room resort and Laguna Bintan Golf’s food and beverage outlet. Banyan Tree Bintan offers three restaurants including Thai, Mediterranean and International in addition to private Villa Dining whereas Angsana Resort and Spa Bintan offers two restaurants including casual beach grill and International cafe plus room service. Both hotels also host small group functions. Was involved in both hotels’ new restaurant openings in food concept development, kitchen design, staffing and product sourcing. In addition to that, was in involved at a corporate level in a number of hotel openings within the Banyan Tree group (4 Colours of Angsana properties to date). Melia Bali, Villa & Spa Resort Executive Chef Bali, Indonesia 8/99 to 6/2001 Melia Bali is a 500-room resort with villas and spa located in Nusa Dua, which is Bali’s prominent area for 5 Star hotels. The resort offers 11 Food & Beverage Outlets including Japanese, French, Asian, Coffee Shop restaurant, beach poolside outlet and Banquet operation. Responsible for the entire culinary operations, product and employee developments, short and long term financial targets as well as annual budgeting, food purchase, and quality control.

Atlantis Royal Towers, Bahamas Senior Executive Sous Chef Atlantis Paradise Islands, Bahamas 7/98 to 7/99 Involved in the opening of the Royal Towers which include an additional 1200 Rooms to the existing Atlantis property with 14 new Food & Beverage Outlets, including seafood restaurant, Asian fusion fine dining restaurant, American sports grill, high volume buffet restaurant, fast food outlet, American deli, café restaurant and employee canteen for 2500 employees. Was responsible for the ordering and distributing of all culinary OS&E, hiring and training of 250 new employees. Implementing and keeping high quality standards throughout the resort. Responsible for the purchase and implementation of all Asian products and menus. Was responsible of the entire culinary operation in the absence of the Executive Chef. The Ritz-Carlton, Bali (currently The Ayana) Executive Sous Chef Bali, Indonesia 10/96 to 5/98 Involved in the opening of the 323-room resort with six food and beverage outlets, including Mediterranean restaurant, Indonesian restaurant, casual grilled seafood restaurant and banquet. Responsible for the entire Culinary Administration, annual budgeting, coaching and training of young chefs, implementation of new menus and customer requests. Established quality standards for suppliers and controlled the purchasing of culinary products. Was responsible of the entire culinary operation in the absence of the Executive Chef.

Grand Hyatt Bali Executive Sous Chef Nusa Dua, Bali 9/94 to 10/96 Involved in the opening of the 750-room resort with eight food and beverage outlets, including Balinese restaurant, Italian restaurant, Chinese restaurant, seafood restaurant, outdoor theme buffet outlet and banquet. Was in charge of the entire culinary training program for culinary employees. Guiding Outlet Chef’s to continuously improve quality and hygiene standards in their respective outlets. Was responsible in improving and maintaining of the hotels western menus. Grand Hyatt Bali Chef de Cuisine Salsa Verde 7/91 to 9/94 Salsa Verde is the resort’s Italian Restaurant with the capacity of 140 seats. Its beachfront location also serves the entire poolside area. It features a rustic wood pizza oven and operates for breakfast, lunch and dinner. As the Chef de Cuisine of Salsa Verde I was involved in the opening of this restaurant and responsible for planning, set up, menu implementation, product sourcing, training and development.

Hotel Opening Involvement Grand Hyatt Bali, Indonesia, 1991 The Ritz-Carlton, Bali, Indonesia, 1996 The Ritz-Carlton, Kuala Lumpur, Malaysia, 1997 Atlantis Royal Towers, Paradise Island, Bahamas, 1998 Gyalthang Dzong Hotel (Angsana), Yunnan Province, China, 2004 Deer Park Hotel (Angsana), Giritale, Sri Lanka, 2004 Maison Souvanaphoum (Angsana), Luang Prabang, Laos, 2004 Banyan Tree Sanya, Hainan Province, China, 2008 Education: Berufsbildende Schule Technik II Ludwigshafen, Germany, 7/84 to 6/87 Major: Culinary Staatliche Realschule Kandel Kandel, Germany 7/78 to 7/84 Junior and Senior High school Grundschule Freckenfeld Freckenfeld, Germany 7/74 to 7/78 Elementary school

Awards and Achievements Grand Hyatt Bali, Manager of the Quarter 1991 Bonlac “Best Chef of Indonesia 1996”, Runner up HOTELS & IHRA “Young Hotelier of the World 1997” Chairman, Bali Black Box Culinary Challenge 2000 Events: Cooking Demo for Press Conference, Kecap Manis ABC Mantaap “Pentingnya Makan Bersama Keluarga”

Dini Aryani ( Manager) Phone : Ade Ivan ( Assistant for Manager) Phone :