Long known as a wizard with all things sweet, Chef Dedy Sutan is a veteran on Indonesia’s dining scene. With more than 15 years’ experience in the kitchen creating sweet treats and yummy and comfortable desserts, Chef Dedy is now helming the kitchen at the newly opened COMO Beach Club at COMO Uma Canggu.
Offering diverse range of cuisines focusing on healthy lifestyles (they aptly call it COMO Shambhala Cuisine), it should come as no surprise that Chef Dedy landed the job—he is the perfect fit. We recently caught up with him and talked about his latest culinary adventure at his new venture.
Why did you decide to become a chef?
When I was a kid, my mum used to take me to a traditional market when she did her morning shopping. I liked the hustle and bustle of the market and seeing lots of different vegetables, meats, and more. Every time we went shopping, my mum used to buy me lots of traditional Indonesian sweets: I love sweets, and I always have something sweet after food. Maybe this is one of the reasons why I love making sweets and developing them.
Meanwhile, when I had to choose between being an accountant or a chef, my then-girlfriend (and now wife) directed me to take food production management at Sekolah Tinggi Pariwisata Bandung instead of Universitas Padjajaran Bandung. And here I am now, still with my beloved wife and happy cooking.
What is your fondest memory from the kitchen?
Working with my mentor and friend Chef Dwayne and creating and developing lots of crazy fun stuff and ideas for deliciously different approaches to food.
Has your culinary style changed throughout the years?
I believe that every chef has his or her own style. Even though times change, there is always something the same in their style. For me personally, my style is to create progressive pastries and desserts. I often seek new ideas with my team and develop them in the kitchen. Tasting a new trend and creating a trend are intense in my kitchen. My food has to be tasty, playful, exciting, and look beautiful.
Let’s talk about your latest venture. What makes COMO Beach Club different to others on the island?
COMO Beach Club is about exclusive and refined leisure with the perfect location—a surfing area is on the left and right sides of the beach, hence the uninterrupted sunsets over the sea. We are targeting those who wish to unwind in a more sophisticated ambience instead of in crowded places. We have world-class dining that includes the healthy and energising COMO Shambhala Cuisine, a perfect spot to watch one of the most stunning sunset views in Bali, and an assortment of great music every day.
What have you learned from working in previous establishments that you bring to COMO Beach Club?
Everything I do is a culmination of everything I have done over the years.
How do you strategise in terms of healthy menus and cooking styles?
It’s all about balance. Local and organic fresh ingredients, light components, good nutrition, and refreshing and delicious tastes are the main focuses of our cooking styles.
What are the challenges you have faced and how have you solved them?
I feel it’s having chefs with different backgrounds. Individual approaches and treating them equally, along with showing them my passion and creativity in pastries and bakery, has helped develop their passion for learning.
What’s your all-time-favourite healthy dish and why?
My favourite would be mango cheesecake (vegan, with no actual cheese). It’s so refreshing and tasty [smiles].