AS with the ingredients that make up a fine dish, many factors contribute to the success of a chef.
For Yuda Bustara (pic), who has gained international recognition for his culinary prowess, it began with a passion for cooking at a young age, before he seriously pursued it as a student at Taylor’s University.
Reflecting on his early years, the host of several cooking shows on Asian Food Network and the inaugural winner of the 2024 Netflix reality cooking show The Maverick Academy shared that while growing up in Jakarta, Indonesia, the kitchen was his playground, and the chefs he admired were mostly celebrity figures such as Jamie Oliver and Gordon Ramsay.
“What wasn’t clear back then was how they got there. Was it enough to just work in a restaurant? Was there a school you could go to? The pathway was not obvious,” he recalled.
When it came time to explore his culinary education options, he discovered Taylor’s Culinary Institute, which would become his home for three years – a choice he attributed to its academic reputation and close proximity to his native country.
“I had an amazing time. There were long days of classes in the kitchen, but also nights spent cooking with friends, sharing ideas and bonding over a shared passion,” he said.
Formative training
In class, Yuda gained exposure to classical French cuisine and techniques from the institute’s diverse academics, some of whom were French.
Among the subjects, food science stood out as his favourite. Under the guidance of his lecturers, he learnt what elevates a dish beyond sustenance into an experience.
Rigorous restaurant practical classes under the institute’s head of academic operations Siti Ramadhaniatun Ismail also helped define his approach as a chef.
Not only did Yuda secure a six-month placement at one of Malaysia’s premier fine-dining establishments at the time, but he also trained at a five-star hotel situated at the heart of Jalan Bukit Bintang, Kuala Lumpur, rotating through the food and beverage, kitchen, front office and housekeeping departments, gaining exposure to high-pressure professional hospitality environments.
“What stood out most was how seamlessly theory translated into practice.
“What we learnt in our classes was exactly what we did in real life. The techniques, discipline and standards were the same,” he said in a press release.
Through the institute’s support, Yuda secured his first job at a luxury resort in Melbourne, Australia, as a chef de partie. In this role, he led a dedicated station, such as grill and sauces, and ensured all orders were prepared efficiently and on time.
He then ventured into television in his home country, hosting cooking shows and a cooking competition, Iron Chef Indonesia.
His visibility subsequently grew, leading to appearances at culinary showcases, ambassadorships with various brands, his appointment as a culinary diplomat for Indonesia, and the “Top Scholar” title at The Maverick Academy.
That victory earned him the rare opportunity to become Michelin-starred Chef Alvin Leung’s protégé at his restaurant in Hong Kong.
There, Yuda introduced a limited-edition tasting menu, reinforcing his belief that culinary success today requires versatility.
“Culinary is more than just cooking,” Yuda emphasised.
“You need to understand finance, management and people. Those lessons trace back to Taylor’s. I’m very grateful for the strong foundation and the simulation of real-world challenges, from managing food costs and stock shortages to problem-solving under pressure. It also taught me how to work with people – my team and customers alike,” he added.
Brighter horizons
Yuda, who is based in Bangkok, Thailand, maintains close ties with his alma mater’s alumni network. This includes collaborations with fellow alumni, some of whom are chefs at Asia’s top restaurants, such as Hans Christian in Jakarta.
He reminds aspiring chefs to enjoy the journey, noting that while the profession is demanding, the possibilities today are broader than ever.
“Looking ahead, I will be hosting more pop-up events – hopefully one in Malaysia – and collaborating with brands internationally. Through these experiences, I hope to share my passion for cooking and the joy of Indonesian cuisine with the world, one plate at a time.”
