There is a vibrant culinary scene in Jakarta and expats are no
stranger to it. French, German, Italian, Australian expats work in
kitchens across the city, sharing the same passion for food in what can
sometimes be a challenging environment. Sophie Chavanel visited seven
expat chefs in their kitchens to find out how they ended up in Jakarta
and what makes each restaurant stand out from the crowd.
Ralf
Schmidt
Restaurant: Die Stube
Age: 49
Nationality:
German
Moved
to Jakarta: 2012
What
brought you to Jakarta?
After eight years in Bali, I was
looking for a new challenge.
Where
were you working before?
Kori
restaurant Bar in Kuta.
What
is the most difficult ingredient to find?
Quark, it’s a cheese from Germany
we use for baking.
