A charming and personable young Indonesian National who loves to travel, Chef Reza Kurniawan, Executive Chef for the upscale boutique Shinta Mani Hotels Group has 13 years of international experience, in Asia, the United States and the Middle East.  He started his culinary career in the pastry section at the Ambhara Hotel in Jakarta in 2001.  His international career began in 2003 when he moved to Dubai with the pre-opening team at Four Seasons Hotel & Resort Doha and at the Grand Hyatt Hotel Dubai as a Commis Chef.  In 2008 he moved to the United States to take a role as Chef De Partie at Le Meritage at Maison Dupuy Hotel New Orleans, before returning to Asia as Sous Chef at Banyan Tree Hotel & Resort Bintan.  The Middle East beckoned once again and he worked as the Madeleine Café & Boulangerie (an upscale traditional French Restaurant) at The Address Dubai Mall Hotel before moving to the Lumiere at Bellevue Jeddah. He returned to the Banyan Tree Hotel & Resort Bintan as Executive Sous Chef in 2014.  His most recent role prior to joining Shinta Mani Hotels was Executive Sous Chef at the Hideaway Beach Maldives Resort & Spa.

“I love to cook modern cuisine and incorporate the influence of the country where I’m working into my food. I am excited to work in Cambodia with Shinta Mani Hotels and to combine their fresh, seasonal local ingredients and flavours into my cuisine to give our guests a gastronomic experience they will remember,” said Chef Reza.

1. What is your philosophy when it comes to food?

Incorporate best products from over the world with local fresh ingredients, changing its textures to create experience without changing so much its original flavor. This is what I am always doing when I am tailoring new menu. Yes it takes several experiments to make it right as I wanted.

2. Name your most Favorite dish on the menu? And why?

Burrata! It just simply good, fresh mozzarella cheese stuffed with cream. The texture, the flavor, you can pair with a lot of others ingredients.  As of now, I have it on two menus, one at Baitong at Shinta Mani Shack, Burrata Pesto, semi dried tomato cherry and honey balsamic pudding, basil oil.  Another  one will be on Shinta Mani Angkor Bensley Collection in villa dining menu, Burrata with sous vide champagne-pear, basil fluid gel, mempat tree leaf salad. Both with the same burrata as main ingredients but totally different flavors and yet still really good in taste.

3. Main considerations when it comes to choosing your ingredients?

The best products with the best price, I should have at least 2 different quotes from supplier.  Perishable items I prefer local products, these days you can order almost everything from around the globe. But I believe the Freshness is an expectation for customers, so I always do my best to meet that.  Seafood and meats products, some we imported. But when we receive it, it has to be on the right temperature, chill below 7°C, frozen comes solid frozen about -15°C, good packaging, origin products on the label and expiry date.

4. How do you see the growing demands for sustainable produce affecting the food world?

For sure. The populations will keep growing. Most of people are aware now. The trend of the food will change.

5. If you weren’t a chef, or in the food business, what would you be?

A photographer!

6. Do you have a memorable food experience that impacted you as a child or young chef?

I can’t remember for food experience. I did remember when I was kid, my mom used to ask me to accompany her went to the traditional wet market and help her to cook on weekend. As I growth older, there is one tv show who really inspire me that I wanna be a chef back to early 90’s. As a young chef, there was a sous chef who taught me how  to make a good jus (demi-glace) it takes a great effort, time, good mise en place and skill. It took two days to finish the sauce. That inspire me a lot.

7. What do you enjoy most about being a chef?

Cooking! That’s all about, I like to do that.

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

The ability to control his food cost.

9. If you had a choice of anything for your last meal, what would you choose to have?

Ikan goreng sambal, gulai daun ubi. Deep fried mackerel with tomato-chili paste, braised cassava leafs in turmeric-coconut broth.

10. Do you have any tips for budding chefs or restaurateurs?

You have to love it. It takes a lot of sacrifice to be on top and successful.

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ADDRESS:
Oum Khun St/Shinta Mani St, Krong Siem Reap 00000, Cambodia
PHONE: +855 63 761 998
EMAIL: book@shintamani.com
WEBSITE: www.shintamani.com