Our Experts

Chef Team

Meet the expert chefs who helped make Unilever Food Solutions become a source of inspiration every day. With the advice and knowledge gained from years of experience, our award-winning team helps us in creating the perfect balance of great taste and nutritious meals that served with a consistently high standard.

Aldi Aldhena Executive Chef, Unilever Foods Solutions, Indonesia After 5 years I worked at different hotels in Indonesia and overseas, I decided to leave the world of hospitality. At the Unilever Food Solutions I am not only create a delicious meal, but also the background of the food was created. Read more>>	Gun-Gun Chandra Handayana Senior Sous Chef (Application Chef) Gun-Gun is a graduate of the National Institute of Hotel and Tourism majoring in Food Production Management. He has worked for 2 years in hotels in Dubai, United Arab Emirates. Read more>>
Siswanto Sous Chef (Bakery Advisor) Siswanto is a Senior Baker Advisor of Unilever Food Solutions with over 20 years experience. He has become an important part of the Unilever Food Solutions for 18 years and dedicatedly work to create cakes, cookies, as well as working closely with snacks businessman, especially in terms of product development. Read more>>	David Christanto Sous Chef (Chain Account) My experience as a chef is relatively widespread, coming from a background working in restaurants specializing in different types of cuisine. I am very inspired by Western cuisine molecular despite my expertise lies in hot dishes. Read more>>
M. Yusuf Rizqi Jr. Sous Chef (Ahli Chefmanship & MT) Graduated in 2003 from Bandung School of Tourism (commonly known as NHI) majoring in diploma degree food production management, he began his career as a trainee at The Dharmawangsa, Jakarta that still in the management of Rosewood Hotels and Resorts. Read more>>	Robie Robiansyah Jr. Sous Chef (Area Sales Chef Surabaya) Robie's culinary experience includes hotels, restaurants, catering, and also companies. After graduating from training in Benakutai Hotel, Balikpapan, East Kalimantan, Robie began his career as a chef at the Terrace and Resto Medso Bandung before joining the Akasya catering as chef supervisor. Read more>>
Tassa Ramadhita Jr. Sous Chef (Area Sales Chef Jakarta) Tassa commonly called Chef Koko equiped himself with culinary knowledge from AKPAR NHI Bandung from 2003 to 2008. While there, he had to undergo a job training in Arya Duta Hotel Pekanbaru, Riau and Hotel Inna Simpang Surabaya. Read more>>	Oscar Yung Jr. Sous Chef (Assistant Baker) Graduated from Universitas Padjadjaran in 2005, Chef Oscar started his careerbecoming a Baker in PT ISM Bogasari Flour Mills. A year later, he moved to Bonjour Japanese Pastry in Grand Indonesia and become the one and only Decorating Pastry Specialist for about one year eight months. Read more>>
Andri Damanik Jr. Sous Chef (Area Sales Chef Bandung) Graduated in 2003 from the Bandung School of Tourism (commonly known as NHI) majoring in Catering Management and holds a diploma, he began his career as a trainee at Concorde Hotel Kuala Lumpur in 2002.   Read more>>