“I am honored to be a part of the new Sea Grain Restaurant & Bar,” said Chef Rendy Reynaldi. “The entire team and I are excited to present the new fusion food recipes, exclusively curated for the guests of our restaurant. We hope to introduce new flavors and experiences that will bring joy and pleasure for every guest who visits the restaurant.”
With more than 15 years of experience, Rendy was most recently the Head Chef of a luxury private restaurant in Jakarta and had worked in numerous four and five-star hotels across the city prior. As Chef de Cuisine, he brings his passion, creativity and extensive cooking knowledge, which complements his delivery in high quality food whilst allowing him to double as a host to diners.
The casual dining experience will be further elevated through warm and friendly service from the restaurant’s team. Striving to deliver an engaging experience for guests, each food and beverage served will be complemented with an interesting story and its origin, ingredients, preparation process and more. Selected dishes are also specially presented – the Chef will personally visit the table to prepare and cut up the Tomahawk, and the waiter will pour theandaliman jus for Duck Leg Confit.
