“These awards are a testament to the hard work, passion, and camaraderie of the August family. Our goal has always been to serve meals that our guests enjoy and can encourage them to create lasting memories with. We will continue to do our best to make our guests, vendors and communities proud of August and our accomplishments,” added Budi.
The August experience is contemporary and elegant, with conscious efforts made towards creating an inviting space. The intimate 50-seat restaurant in Jakarta’s Sudirman central business district features warm lighting and earthy colours. An open kitchen, along with bookshelves lined with the team’s personal collection, help create an immersive and cozy dining experience.
August’s Chef’s Journey Tasting Menu comprises 16 courses, including 6 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 highlight layers of Indonesian flavours through incorporating local ingredients and spices as the foundation of many of August’s dishes, interpreted in a modern way.
Their seasonal line-caught fish is sourced from the waters around Bali and Lombok. Other ingredients such as eggs are from James & Jen 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. All these and more inspire Chef Hans to create not just delicious dishes but an exciting introduction of spices on his plates.
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 the 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, 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.
