Culinary Mastery Unites Rumari and ESA for an Unforgettable Experience
A unique collaboration between two renowned Indonesian restaurants, Rumari and ESA, features chefs Gaetan Biesuz and Aditya Muskita, celebrating the diversity of Indonesian cuisine.
Culinary Mastery Unites Rumari and ESA for an Unforgettable Experience
Two iconic Indonesian restaurants, Rumari and ESA, are teaming up for a unique culinary collaboration featuring the talents of chefs Gaetan Biesuz and Aditya Muskita.
Two Masters, One Legacy will be executed over two weekends: at Rumari at Raffles Bali on June 13th and 14th, followed by ESA in Jakarta on the 5th and 6th of September. This special culinary exchange is part of the ongoing Rumari and Friends series, initially introduced in 2023, where chefs from around the globe share their interpretations of various culinary traditions in Bali. These events celebrate friendship and cultural exchange, blending diverse influences to create a distinctive dining experience, showcasing guest chefs’ creativity while honoring regional flavors and techniques.
Celebrating Two Sides of Indonesia
This partnership highlights the evolving identity of Indonesian cuisine, merging two culinary perspectives: Jakarta’s cosmopolitan spirit and Bali’s profound connection to nature and tradition. Jakarta has seen a rise in contemporary gastronomy, with chefs reinterpreting street food and traditional dishes for modern palates. In contrast, Bali has become a global dining hotspot, where the island’s rich heritage and locally sourced produce inspire chefs to curate innovative, flavor-honoring menus.
Who’s in the Kitchen?
Chef Gaetan Biesuz, the culinary director at Rumari, brings over 25 years of global experience to the table, harmonizing traditional techniques with vibrant Southeast Asian flavors. His tenure in Michelin-starred kitchens across Europe, the U.S., and Asia has crafted his unique style focused on seasonality and sustainability. Since joining Raffles Bali in 2021, his leadership has garnered several accolades, including a spot in Tatler Dining Asia’s 100 Best Restaurants.
Chef Aditya Muskita’s expertise stems from his time at renowned establishments like Mozaic and Room4Dessert in Ubud and Daniel Boulud in Singapore. As the former head chef of Attarine, he aims to innovate at ESA by reimagining local flavors through contemporary techniques while holding onto the cosmopolitan essence of the city. Additionally, his vision is supported by ESA co-founder Kevindra Prianto Soemantri, whose profound understanding of Indonesia’s culinary history adds narrative depth to the dining affair. Thanks to their collaborative efforts, ESA has already made an impact, being listed among the 25 Best Restaurants in Indonesia by Travel + Leisure in its inaugural year.
