What is your name, and where do you come from?

My Name is Mustafa and come from Central Java

When did you first become interested in food, and why?

Oh, a long time ago! When I was a kid my mom was working and so I had to cook for my brother and sister.  Ever since then I have always been interested in food.

What is the one dish you love and remember from your Mother’s/Father’s kitchen?

It is from my mother’s kitchen and it is her pumpkin curry. I just love the taste – It is very homey(comforting). I love it!

How did your family react when you told them you wanted to become a chef?

At first they were not very happy. My mom thought that a chef is a women’s position and not for men. But as time went on and she saw me succeed and love my job she understands now and is happy for me.

Where did you do your training?

All my training comes from learning in the kitchen. I didn’t go to chef school.

Tell us about your career and some of the places you have worked.

• After school I went straight to Bali and worked as a bartender for 3 years.

• I then changed to work in the kitchen.

• I first worked at Café Moccha in Uluwatu as a junior chef.

• From there I moved to Café Gili on Gili Trawangan

• Then to Café Warna

• After that I moved back to Bali and worked at Watercress Café in Bali

• Then at Café Organic in Seminyak where I was a consultant chef and also at Shelter Café

• I then moved back to Gili Trawangan as a consultant chef at Pesona Resort
• And now I am the Executive Chef at Gili Teak Resort on Trawangan

How would you describe or define your style of cooking?

My style of cooking is Rustic Fine Food – mainly vegetarian and vegan food.

Tell us about the concept for your menu at Gili Teak ?

Most of the dishes are vegan/vegetarianfriendly with an Indonesian touch. We do serve chicken and beef for the meat lovers too!

Which dish do you most like to cook?

The Quinoa Taco Bowl and I guess the Dry Chicken Curry too – I am comfortable cooking these dishes and they make me happy when I cook them.

Which dish do you think is the guests’ favourite?

Without a doubt the Quinoa Taco Bowl & the Seafood Curry too

Do you have favourite ingredients you like to cook with?

Yes, cumin – I love the smell!

Which are your ‘must have’ kitchen gadgets?

An oven – with an oven I make anything

Describe a typical day at work.

I start at 9am

Check the hygiene of all the kitchen and the staff

Then I control the preparation

Check all the orders coming through to the kitchen

At 3pm I take a break

I also check the stock

And at the moment I am focusing on the new menu

I check each dish for the presentation as this is extremely important

I normally go home around 9pm depending on how busy the kitchen is

What do you like most about your job?

I am always learning things in the kitchen – I never stop learning!

What is the biggest challenge?  

Training the staff – transferring my knowledge to the staff is challenging. We need to be super patient and keep teaching

What do you like most about Gili Trawangan?

The beach

What do you like to do in your spare time?

I love to garden

What foods do you really love to eat? Anything you would never eat?

I love to eat Tempe and I would never eat pork as I am Islam

Are you the cook at home?

No, my wife cooks at home

If you hadn’t become a chef, what do you think you would be doing right now?

I think I would be an archaeologist – I love to find things and learn the history and meaning about them. I grew up in Blora, in the northeastern part of Java. It is has many cultural sites nearby so maybe that is where I get it from.

Other than creating great food, what are the most important qualities that make a successful chef?

• Being Creative

• Never stop learning

Who is your favourite celebrity chef, and why?

My favourite Indonesian celebrity chef is Rudi Khoirudin because everywhere he goes in the worl he always cooks the Tumpeng! (Tumpeng is a cone-shaped rice dish with side dishes of vegetables and meat. – traditional Indonesian dish) and my favourite western chef is Jamie Oliver. He is so cool. He really loves to bring a smile in everything he does.

Any tips for budding chefs?

• Must be consistent

• Must want to learn
• Must keep learning – never stop – being a chef there is always something new to learn

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