August’s Chef’s Journey Tasting Menu comprises 14 courses, including 7 snacks. This menu invites patrons to immerse themselves in the stories behind the dishes. Chef Hans draws from his travels, childhood memories and fruitful relationships with suppliers to create his dishes. Chef Hans tries to source the best produce, championing fresh, local and sustainable ingredients at all times.
Their seasonal line-caught fish is from Empak Locale which sources from the waters around Bali and Lombok. Other ingredients such as eggs from James & Jen’s Farm in Bogor, specialty vegetables from Lembang Farms near Bandung, cheeses by Mazaraat Cheese in Yogyakarta, fresh vanilla pods from Experience Vanilla in Sukabumi and single-origin chocolate from around the archipelago by Pipiltin, inspire Chef Hans to create not just delicious dishes but interesting stories on his plates.
August joins a prestigious line-up of recent One To Watch award winners including Eat and Cook in Kuala Lumpur (2022), Meta in Singapore (2021), Masque in Mumbai (2020), JL Studio in Taichung (2019), Toyo Eatery in Manila (2018), TocToc in Seoul (2017), and Florilège in Tokyo (2016).
August’s Dynamic Duo
Hans Christian and Budi Cahyadi are both seasoned F&B professionals with complementary experiences under their belts.
Budi was born and grew up in Lombok. He graduated from Glion Institute of Higher Education in Switzerland. After which he then began a 12-year career with Mandarin Oriental Hotel Group, including ten years at Mandarin Oriental Hyde Park, London, and two years at Mandarin Oriental, Jakarta, with his last post being Director of Food and Beverage.
After leaving Mandarin Oriental Hotel Group, he joined a privately owned food and beverage operator in Indonesia as Director of Operations, overseeing two upscale restaurants and one coffee shop in the capital.
Meanwhile, Hans is a true chef at heart. His love for cooking started at home, his mother loved to bake, and he would usually observe her while she baked. Hans then went on to study at Taylor University in Kuala Lumpur, majoring in Basic Foundation French Cuisine for two years before continuing his studies at Johnson & Wales University in Providence, Rhode Island.
While living in the United States, Hans polished his cooking skills by working at various top-notch restaurants in New York and Chicago. After returning to Indonesia, Hans joined the team at VIEW at Fairmont Hotel Jakarta as Chef de Cuisine. During his three-year stint at VIEW, Hans steered the team to win multiple restaurant awards, establishing himself as one of the city’s up and coming chefs.
