Our experts
Meet our chefs that make Unilever Food Solutions can inspire you every day. With the knowledge gained from many years of experience, our award-winning team helps you to create a perfect balance of great tasting and nutritious food, served with consistently high standards.
Gun Gun Handayana
Executive Chef
Gun Gun Handayana graduated from Food Production Management at the National Hotel Tourism Institute (NHI). Starting career as a cook trainee at Novotel Batam, he upgrade his cooking style as a chef in Dubai, United Arab Emirates. Gun Gun mastered variety of dishes, such as Indonesia, Europe, Asia, Japan, and Thailand. Later on, he joining as Head Chef of Imanuel Hospital Bandung that mastering him on managing healthy food.
Have a lot of knowledge in food production management added with working as a chef abroad, makes him corcerning more on food safety and hygiene. To him, the food and beverage business can’t be separated from food safety issues. He then regularly giving food safety training to the hotel, restaurant, and catering.
Playing musics and doing exercises is favorable in his spare time. His skills in playing the guitar and the piano as good as the skills of his fingers while cooking in the kitchen. To stay healthy, he regularly plays badminton, runs, and swims.
Rik Rik Solehudin
Sous Chef
After graduating from the Food Production Industry Institute, he seek the challenge by working abroad. He became a chef at Kempinski Hotel Dubai for two years, then a chef at Grill Asia Restaurant, Hyatt Regency Hotel, Ukraine. While working abroad, he learned a lot about applying food quality standards, food preparation, and production.
After returning to Indonesia, he joined Unilever Food Solutions as a Junior Sous Chef. With his experience in well-named restaurants and hotels, he helps customers to develop their dishes to make it more interesting. He always presents inspiring demonstrations for Unilever Food Solutions customers.
Tassa Ramadhita
Sous Chef
After graduating from the National Hotel Tourism Institute Bandung in 2008, Tassa, commonly called as Chef Koko, took a part in the Tabasco Challenge in Jakarta. Then, he joined the Asian Skill Competition in Brunei Darussalam and became the only representative from Indonesia.
Chef Koko began his career as a cook at D'Lounge Cafe, Bandung. Then, he join at The Gear Cafe, Il Primo Jakarta, and later on join Chef Tatang Management. He is responsible for creating menus, arranging cooking demonstrations, and marketing process. Hereafter, he joined as a Junior Sous Chef at Unilever Food Solutions. His experience in creating attractive dish and demo in front of customers made him trusted to demonstrate Unilever Food Solutions' products.
Andri Damanik
Sous Chef
Andri Damanik graduated from National Hotel Tourism Institute Bandung majoring in Food Management in 2003. His internship at Concorde Hotel Kuala Lumpur, Malaysia in 2002 is his first step to become a chef. Later on, Andri was called back to Concorde Hotel Malaysia as 2nd Commis Chinese Banquet.
Going back to Indonesia, he worked at PT Protege Catering as Head of the Kitchen. In this company, Andri applies standard operation procedures and design menus to improve food quality. After that, he opened a business with his friend in Semarang before joining Junior Sous Chef at Unilever Food Solutions. His diverse experience helps customers to create menus and improve the standard of dishes. Currently, he is trusted to demonstrate a lot of Unilever Food Solutions products and processed foods for modern trade (AEON, Lottemart, Hypermart, etc.).
Nadya Risdiana
Sous Chef Culinary
Graduating from AKPARINDO Bandung in 2004 is a big step for Nadya Risdiana to become a chef. She began her career at Sushi Tei as a Sushi Cook, then join with Sheraton Bandung. Later on she continue her career by working at Sofitel Bali Nusa Dua Bali, Rama Beach Hotel Tuban, then Keraton at The Plaza Luxury Collection Jakarta.
Today, Nadya is Sous Chef Culinary at Unilever Food Solutions. For her, being a chef must be updated with the trends in the culinary world. To do so, she always reading many sources, by books or from the internet. In her spare time, Nadya loves to travel and reading other books.
Teduh Suryndra
Sous Chef
Teduh Suryndra and culinary are two inseparable things. His parents that involved in the culinary world makes him interested in pursuing the art of taste. His love for culinary has made Teduh continue his studies in Culinary, Surabaya Hotel School. After graduating, cooking becoming his pathway. He has worked at Sheraton Hotel & Tower Surabaya, Sushi Hana Jakarta, Surabaya Plaza Hotel, and Santika Hotel Surabaya.
In 2015 Teduh joined Unilever Food Solutions as a Sous Chef. His expertise at cooking demonstrations inspires customers to create delicious dishes. During holidays, Teduh usually fills his time by traveling, hiking, or snorkeling. When doing outdoor activities, sometimes he gets cooking inspiration from the new places he visited.
