Yudha Permana is Executive Chef at meimei, where he brings a minimalist approach to modern Southeast Asian cuisine, built around fresh local ingredients and his expertise in charcoal grilling. In addition to meimei, he leads the kitchen at Japanese-inspired restaurant YUKI. His collaborative work has drawn in guest chefs including Adam Liston of Shōbōsho, Ben Williamson of hôntô, Ross Magnaye of Serai and Louis Tikaram of Stanley, a ongoing exchange that keeps his cooking restless and forward-moving.
Yudha Permana adalah Executive Chef di meimei, restoran yang menyajikan masakan Asia Tenggara modern dengan fokus pada bahan-bahan lokal segar dan teknik memasak dengan arang. Selain di meimei, ia juga memimpin dapur YUKI, restoran yang terinspirasi dari masakan Jepang. Dalam perjalanannya, Yudha banyak berkolaborasi dengan chef tamu seperti Adam Liston dari Shōbōsho, Ben Williamson dari hôntô, Ross Magnaye dari Serai, dan Louis Tikaram dari Stanley. Berbagai kolaborasi ini terus memperkaya cara memasaknya dan mendorongnya untuk terus bereksplorasi.
Get set for one of Ubud Food Festival’s boldest collaborations as Edoardo Pellicano, formerly of Michelin-starred MAOS, London, where he earned critical acclaim, joins forces with Yudha Permana, the visionary …
