Dedi Mustofa, a passionate Chef de Cuisine was born in Bandung, West Java, Indonesia. He spent much of his teens playing with spices and naturally turned to the kitchen as his career choice. And get a chance to work as Cook Helper at Mitra IPTN, Bandung Hotel as a trainee then as a Commis Chef at The Peak Resort & Dining, Bandung.

The biggest factor that made Dedi drew into culinary, especially fine dining is how the way he can express his personality through food, crafted every piece of the ingredients into amazing art that melt food-seeker’s heart. Fresh and rich of flavor become his cooking signature for almost 18 years and focusing on western cuisine. He said that fine dining is about creativity, professionalism and perfection. Dedi will strictly choose the ingredients and make sure everything is fresh and high quality.

His love for food is striking him into personal achievement such as Bronze Medal on Individual Live Hot Cooking, Bali Salon Culinary 2012 and to be able to participate on Individual Live Hot Cooking, Bali Salon Culinary 2012. These experiences make his journey to work with some hotels; Mare Restaurant and Nammos Beach Club, Karma Kandara Ungasan, Ju-Ma-Na and Tamarind Restaurant, Banyan Tree Ungasan, Soleil Restaurant, The Mulia at Mulia Resort & Villas, Inaya Putri Bali Hotel Nusa Dua and Noosa Resort Island Dining, Jimbaran.