A talented Chef de Cuisine, Agung Suryandita was born in Salatiga, Central of Java, Indonesia. His passion about culinary was heat up when he was in senior high school and start his career as Cook Trainee at Ritz Carlton Bali then as a Cook at Golden Tulip Resort Strandhotel Seeduyn, Vlieland, The Netherland.

As a speciality in French cuisine doesn’t let him to forget about his nationality, Indonesia. Since 2017 Agung were totally fallen in love with the vibrant of Indonesian spices, bold-taste, and colorful look. It not only about cooking, but he also admits to get involved in preserving Indonesian culinary heritage by always using local produce, supporting local farmers and implemented authentic recipes. Agung created his masterpiece with the purpose that every dish have their own story to be told and an appreciation of Indonesian culture.

His dedication leads him into personal achievement such as “Bronze Medal, Team Live Hot Cooking, Bali Salon Culinaire 2012” and “Silver Medal on MLA Black Box Culinary Challenge, Bali 2010”. And Agung has gained culinary experience at major hotels such as Al Raha Beach Hotel, Abu Dhabi, UAE, Ju-Ma-Na Fine Dining and Tamarind Restaurant, Banyan Tree Ungasan, Bali and Le Meridien Jimbaran Bali.