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WHEN EAST FUSHION MEET WEST
Instead of spending hours hanging out with teenager friends, Picha spent hours helping his big brother run his own restaurant. “I watched him work, it was always full pressure. He taught me a great deal of discipline in the restaurant business,” as he recalled of those valuable learning experiences.
Picha's culinary awakening came early in life by the age of 19 when he was very familiar and comfortable with the restaurant business and had learned a great deal of basic culinary knowledge from his brother. To further stepping forward his dream of a career in the hospitality industry, he decided to enroll at the culinary institute at BPLP Nusa Dua Bali.
Upon completion, he worked at some of most prominent hotels and resorts in Bali, Cross exposure to Pattaya, Thailand and Angola, South Africa and Lotte Hotel Mapo at South of Korea. The combination of hard work with natural talent and a passion to cook has brought him a great success. Was nominated as “The Best Manager” while he was serving at IHG Property and “A Chef Models and Signature” of Intercontinental Resort Bali& Hard Rock HotelBali as well as being a gold medal winner for Salon Culinary in 1996.
Currently, his main position activity is Chef Consultant of Segara Bambu Resto & Meat My Bread Bali given the showcases of global-influenced haute cuisine with his own blend of Asian and Western fusion which goes out with the combination of Western and Asian dishes with top quality local ingredient.
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