Start with a touch of tradition, mix in a whole lot of energy and creativity and add a generous dash of discipline and determination. It’s the recipe for success that Krishna from Ayom Suites’ Shefu restaurant has applied to his cooking – and his life. He’s a chef who was made, not born. He spoke with mylombok recently about his career choice and some of the things that define his work.

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Can you tell us something about your background?

I came from East Java. I’ve lived in Lombok for 8 years; I also did my college studies at Lombok Polytechnic. 

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When did you first become interested in food?

It was in 2016. My uncle encouraged me to go to college and do a major in cooking. At first, I did it because of him, and what he told me but, in the end, I became more and more interested and decided to pursue it further.

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Was there a particular moment when you decided to make cooking your career?

For a while, I was planning to be a police officer but that didn’t happen. I became more interested in cooking. It was one of the options that made me believe my life would change and I felt there was great potential to explore in that field.

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

They were fine with it. I’d made the decision and they knew I had always been fairly stubborn  – even as a child – but they also knew I always ended up doing positive things.

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Tell us about your career and some of the places you've worked

In 2017, I started training in the kitchen at St. Regis and then from 2020 until 2023 in Gili Trawangan. I joined Ayom Suites in mid-2023; that’s where I am now, in the Shefu restaurant. 

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How would you describe or define your cooking style?

I like to combine flavors, especially in sauces. At Shefu we are given a platform to be creative, starting with local dishes, which we ‘twist’ a little to create modern versions. I really enjoy exploring local produce and flavours and combining them so I can present them differently in the future.

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Tell us about the concept for your menu at Shefu

You could say our food concept at Shefu is ‘local with a modern twist’. We source all our produce locally, as we research and develop our menu. We start with existing Indonesian dishes, and then we alter or blend the flavours or change the presentation into something that will give our customers a different experience.

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Which dish do you most enjoy cooking?

I especially enjoy making corn fritters – and that’s mainly because I really like eating them!

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Which dish do you think is the guests' favourite?

I’d say it was our beautiful Zesty Salmon dish. That makes sense; it’s so fresh and tasty.

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Do you have a favourite ingredient you like to use for cooking?

Basil. I absolutely love its aroma.

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What about your 'must have' kitchen gadgets?

The stove, obviously. Whatever I cook, the stove is a vital tool. Otherwise, no particular gadget.

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What do you like most about your job and, particularly, working in Lombok?

It’s great to meet new people and introduce them to local foods and new menus. I try to find different ways to do that – and it’s easy to do it in Lombok. People are open to different ways of thinking.

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What's your biggest challenge?

In Lombok it is sometimes difficult, in certain seasons, to find the cooking ingredients I want. For example, during the rainy season it’s hard to find lettuce and strawberries.

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What do you like to do in your free time?

Sports. I really like most activities. Doing different sports keeps my body fresh and fit; it’s great to stay ‘young’ as you get older.

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What food do you really like? Anything you would never eat?

I love rawon. It’s a traditional soup from East Java, made with beef and buah kluwek (Indonesian black nut). It’s flavoured with a mix of herbs and spices but it’s not too ‘spicy’. I don't eat really spicy food.

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Are you the cook at home?

No, I’m not, which might sound strange. My wife is the cook in our house. 

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

I might have become an athlete ... maybe – but who knows?

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Apart from creating delicious food, what are the most important qualities a successful chef must have?

Basically, it’s about discipline. To create good quality food and maintain consistency of taste, chefs need to have a disciplined attitude to everything.

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Who is your favorite celebrity chef?

At the moment, I don’t really have one particular favourite. I often look for ideas and suggestions on several social media sites, though, because I find a lot of inspiration there.

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Do you have any tips for beginner chefs?

My best advice? Don't be afraid to try. Go carefully through every step in the process. If you are disciplined while doing it, I am sure you will succeed, because the results will not betray the effort you put in.

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Social media blurb

mylombok spoke with Krishna from Ayom Suites’ Shefu restaurant in Mataram. His recipe for success is a blend of local food traditions and creative innovation that’s bringing new taste sensations to the table.  

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