Chef Asep Hendra joined Park Hyatt Hyderabad as Chef De Cuisine for Rika, the hotel’s modern Asian restaurant. He has worked with eminent hospitality brands such as Oberoi Hotels & Resorts New Delhi, Trident Hotel BKC Mumbai, Madinat Jumeirah Hotels & Resorts and Ramada Jumeirah Hotel. His supervisory skills, eye for detail, ability to predict problems before they arise, and ability to seize control of situations at a moment’s notice are what he considers to be his greatest strengths.
He started his career as the Sushi Chef for Syunsai Siki Japanese Restaurant in the year 2005. He honed his skills for two years before moving on to the Matsuriya Japanese Restaurant. Upon proving his mettle, he was recruited by the Grand Zuri Hotels Cikarang Jababeka as a Specialty Chef in Asian Cuisine, after which he worked in the Ramada Jumeirah Hotel taking on the same role.
He decided to narrow his focus towards Japanese Cuisine with his stint at Madinat Jumeirah Hotels & Resorts, Dubai as the Specialty Chef in Japanese Cuisine. Upon receiving the offer to work with the Oberois, he moved to India and joined the Oberoi Hotels & Resorts, New Delhi as the Head Sushi Chef, which was his most recent stint.
Throughout his career, he has credited his skills in planning, directing, and supervising food preparation and presentation as the reasons behind his success.
In his role as the Chef De Cuisine for Rika, he is instrumental in creating innovative concepts, ensuring maximum guest satisfaction and maintaining the quality and standards of the outlet all while creating experiential dining concepts.
