Name : Ario Budi Nugroho
Place & : Jakarta, September 2nd, 1975
Date of Birth
Home Address : Jl. Penjernihan II No. I-E
Jakarta 10210, Indonesia
Mobile Phone No. : 62 081244753386
Other Contact No. : 62 021 5733361 (Home)
E-mail : chefario2002@yahoo.com
Sex : Male
Nationality : Indonesian
Objective:
Short term: To achieve high quality standard of professional career as an Hotelier
Long term: To be greatest Chef in the world from Indonesia
Educational Background:
1993 – 1996 Graduated from Trisakti Tourism Academy, Jakarta
Majoring in Hotel Management, Diploma III
1998 – 2000 Graduated from Blue Mountain Hotel Management College, Sidney
New South Wales, Australia.
Majoring in Hotel Management, Diploma IV.
Outstanding Experiences:
• 1st Awards Winning For “Jakarta Kini” edition February until April 2006
For Magenta “The Best Asian Restaurant” Jakarta - Indonesia
• 1st Awards Winning Gala Dinner (Chaine des Rotisseurs) at Italian embassy, March 21st, 2005 The Best Fine
Italian Cuisine in Riyadh – Kingdom Saudi Arabia, from Chef associated of UK.
• 1st Awards Winning For Dessert of the month: “Men’s Health Magazine”. Edition June 2004. Jakarta –
Indonesia. From Men’s Health Magazines Jakarta –Indonesia
• 2nd Award Winning for Buffet Team Olympiads der Koche Germany, 2002 from Singapore Chef
Association
• 1st Award Winning for Michelin One Star Chef Rated 2001 at Foliage French Fine Dining, Mandarin
Oriental Hyde Park London.
• 1st Award Winning for Junior Chef English Black Box Competition in London UK 2001.From London Chef
Society.
• 2nd Award Winning Silver Medal for Seafood Class at Dubai Salon Culinary in
2000 from World of Chef Society. Dubai UEA
Training:
• Effective Time Management 2004 – Ibis Tamarin Hotel, Jakarta-Indonesia.
• Train The Trainers – Accor Management of Indonesia 2004, Jakarta-Indonesia.
• U S A Poultry Work Shop 2001 – Jakarta-Indonesia.
• Basic Food Hygiene and Sanitation – Chartered Institute of Environmental Health. Dubai. U A E. 2000
• Phase 1 – Beginning from SPHC International. 1997. Jakarta-Indonesia.
• Holiday Inn Crowne Plaza Hotel Jakarta 6 month as a Trainee in F & B Kitchen. 1995.
• Hyatt Regency Singapore 3 month as a Trainee in F & B Service. 1994.
Work Experiences:
• March 1st ,2009 - Present
Chef Ario Management ( Consultant for Hotel and Restaurant )
• Dec 17th, 2007 – February 28, 2009
The Batavia Hotel. Jakarta – Indonesia (Re-Opening)
With 8 outlets and 1 Coffee Shop plus, 2 Entertainment Club. Banquet 1 ballroom 4000 pax capacity and 10
meeting rooms.
As Director of Food and Beverage.
• Jan 3rd, 2007 – Dec 15th, 2007
Spark Hotel & Entertainment. Jakarta – Indonesia
With 1 BBQ Resto and Bar Lounge, 1 coffee shop, can be ballroom either 500 pax capacity and 3 meeting
rooms each 50 – 100 Pax.
As Executive Chef In – Charge Food and Beverage Department
• Nov 1st, 2006 – Jan 3rd, 2007
AB Food Service Consultant Agency. Jakarta, - Indonesia.
As Team Leader.
• April 27th, 2006 – October 20th, 2006
Clarion Hotel & Convention Center, Choice Group Indonesia. Makassar - Indonesia
With 5 outlet, 1 coffee shop and Entertainment center include 13 meeting room 2 Convention hall per Each
room 500 seated capacity and Ballroom for 5000 seated capacity.
As Food and Beverage Manager In-Charge Executive Chef (Pre-opening Team)
• May 1st, 2005 – April 25th, 2006
Magenta Resto and Wine Lounge (Modern Asian Cuisine), Jakarta, Indonesia. (Pre-Opening).
100 seated for restaurant and 30 seated for lounge
As Executive Chef
• September 28th, 2004 – April 18th, 2005
Al- Faisaliah Hotel and Al – Khozama Hotel. Rosewood Hotel and Resort Riyadh, Saudi Arabia.
In-charge for 2 hotel
As Banquet Chef de Cuisine.
• Dec 1st, 2003 – Aug 6th, 2004
Ibis Tamarin Hotel, Jakarta. ACCOR Indonesia
Tamarin 1 Coffee shop, 1 Bar, 1 Cake shop and 130 rooms, 3 meeting rooms. As Executive Chef In-Charge for FB.
• November 1st, 2002 – November 30th, 2003
Grand Mirage Hotel and Resort. Bali-Indonesia
4 Outlet, 1 Coffee Shop,1 Pub & Bar, 210 Room, 20 Villas and 5 Bungalows. 1 Ballroom for 1000 Pax, 10 Meeting
Room.
As Executive Chef
• March 4th, 2002 – September 5th, 2002
Raddin Ancol Hotel and Resort. Jakarta, Indonesia
(Now under ACCOR management since 2003)
2 outlet, 1 Coffee Shop, 1 Pub & Bar, 1 cake shop and 320 rooms, 5 meeting rooms, 1 ballroom capacity 500
pax.
As Executive Chef
• August 22nd, 2001 - March 4th, 2002
Hotel Sari Pan Pacific, Jakarta-Indonesia
As Executive Sous Chef.
• January 14th, 2001 – June 10th, 2001
Mandarin Oriental Hyde Park. London - United Kingdom
As Sous Chef.
• February 7th, 2000 – January 13th, 2001
The Jumeirah Beach Hotel. Dubai - United Arab Emirate.
As Junior Sous Chef. (Pre-Opening)
• April 19th, 1999 – January 5th, 2000.
Park Plaza Hotel. Brisbane, Queensland - Australia (Pre-opening)
As Chef de Partie.
• August 18th, 1997 – April 18th, 1998.
Bulevar Park Royal Hotel. Jakarta-Indonesia (Pre-opening)
As 1st Commis Chef.
• July 10th , 1996 – July 30th 1997.
Hilton International Hotel Jakarta – Indonesia
As Cook Helper.
• July 10th , 1995 – July 1st 1996.
Hilton International Hotel Jakarta – Indonesia
As Kitchen Apprentice (Kitchen Casual)
Languages:
• English (Good)
• Dutch (Good)
• Indonesian and Malay (Good)
• Germany ( Fair)
• French ( Fair)
Knowledge, Skill and Specialty:
• Novel Cuisine and Haute Cuisine (French, Italian and Middle East)
• Traditional Cuisine (Chinese Cuisine - Sichuan, Cantonese and Hunan), Indian Cuisine, South East Asian
(Thai, Vietnam, Singapore and Malaysia), Include Korean Cuisine and Japanese Cuisine.
• Western Cuisine (American Cuisine and Australian Cuisine)
Place & : Jakarta, September 2nd, 1975
Date of Birth
Home Address : Jl. Penjernihan II No. I-E
Jakarta 10210, Indonesia
Mobile Phone No. : 62 081244753386
Other Contact No. : 62 021 5733361 (Home)
E-mail : chefario2002@yahoo.com
Sex : Male
Nationality : Indonesian
Objective:
Short term: To achieve high quality standard of professional career as an Hotelier
Long term: To be greatest Chef in the world from Indonesia
Educational Background:
1993 – 1996 Graduated from Trisakti Tourism Academy, Jakarta
Majoring in Hotel Management, Diploma III
1998 – 2000 Graduated from Blue Mountain Hotel Management College, Sidney
New South Wales, Australia.
Majoring in Hotel Management, Diploma IV.
Outstanding Experiences:
• 1st Awards Winning For “Jakarta Kini” edition February until April 2006
For Magenta “The Best Asian Restaurant” Jakarta - Indonesia
• 1st Awards Winning Gala Dinner (Chaine des Rotisseurs) at Italian embassy, March 21st, 2005 The Best Fine
Italian Cuisine in Riyadh – Kingdom Saudi Arabia, from Chef associated of UK.
• 1st Awards Winning For Dessert of the month: “Men’s Health Magazine”. Edition June 2004. Jakarta –
Indonesia. From Men’s Health Magazines Jakarta –Indonesia
• 2nd Award Winning for Buffet Team Olympiads der Koche Germany, 2002 from Singapore Chef
Association
• 1st Award Winning for Michelin One Star Chef Rated 2001 at Foliage French Fine Dining, Mandarin
Oriental Hyde Park London.
• 1st Award Winning for Junior Chef English Black Box Competition in London UK 2001.From London Chef
Society.
• 2nd Award Winning Silver Medal for Seafood Class at Dubai Salon Culinary in
2000 from World of Chef Society. Dubai UEA
Training:
• Effective Time Management 2004 – Ibis Tamarin Hotel, Jakarta-Indonesia.
• Train The Trainers – Accor Management of Indonesia 2004, Jakarta-Indonesia.
• U S A Poultry Work Shop 2001 – Jakarta-Indonesia.
• Basic Food Hygiene and Sanitation – Chartered Institute of Environmental Health. Dubai. U A E. 2000
• Phase 1 – Beginning from SPHC International. 1997. Jakarta-Indonesia.
• Holiday Inn Crowne Plaza Hotel Jakarta 6 month as a Trainee in F & B Kitchen. 1995.
• Hyatt Regency Singapore 3 month as a Trainee in F & B Service. 1994.
Work Experiences:
• March 1st ,2009 - Present
Chef Ario Management ( Consultant for Hotel and Restaurant )
• Dec 17th, 2007 – February 28, 2009
The Batavia Hotel. Jakarta – Indonesia (Re-Opening)
With 8 outlets and 1 Coffee Shop plus, 2 Entertainment Club. Banquet 1 ballroom 4000 pax capacity and 10
meeting rooms.
As Director of Food and Beverage.
• Jan 3rd, 2007 – Dec 15th, 2007
Spark Hotel & Entertainment. Jakarta – Indonesia
With 1 BBQ Resto and Bar Lounge, 1 coffee shop, can be ballroom either 500 pax capacity and 3 meeting
rooms each 50 – 100 Pax.
As Executive Chef In – Charge Food and Beverage Department
• Nov 1st, 2006 – Jan 3rd, 2007
AB Food Service Consultant Agency. Jakarta, - Indonesia.
As Team Leader.
• April 27th, 2006 – October 20th, 2006
Clarion Hotel & Convention Center, Choice Group Indonesia. Makassar - Indonesia
With 5 outlet, 1 coffee shop and Entertainment center include 13 meeting room 2 Convention hall per Each
room 500 seated capacity and Ballroom for 5000 seated capacity.
As Food and Beverage Manager In-Charge Executive Chef (Pre-opening Team)
• May 1st, 2005 – April 25th, 2006
Magenta Resto and Wine Lounge (Modern Asian Cuisine), Jakarta, Indonesia. (Pre-Opening).
100 seated for restaurant and 30 seated for lounge
As Executive Chef
• September 28th, 2004 – April 18th, 2005
Al- Faisaliah Hotel and Al – Khozama Hotel. Rosewood Hotel and Resort Riyadh, Saudi Arabia.
In-charge for 2 hotel
As Banquet Chef de Cuisine.
• Dec 1st, 2003 – Aug 6th, 2004
Ibis Tamarin Hotel, Jakarta. ACCOR Indonesia
Tamarin 1 Coffee shop, 1 Bar, 1 Cake shop and 130 rooms, 3 meeting rooms. As Executive Chef In-Charge for FB.
• November 1st, 2002 – November 30th, 2003
Grand Mirage Hotel and Resort. Bali-Indonesia
4 Outlet, 1 Coffee Shop,1 Pub & Bar, 210 Room, 20 Villas and 5 Bungalows. 1 Ballroom for 1000 Pax, 10 Meeting
Room.
As Executive Chef
• March 4th, 2002 – September 5th, 2002
Raddin Ancol Hotel and Resort. Jakarta, Indonesia
(Now under ACCOR management since 2003)
2 outlet, 1 Coffee Shop, 1 Pub & Bar, 1 cake shop and 320 rooms, 5 meeting rooms, 1 ballroom capacity 500
pax.
As Executive Chef
• August 22nd, 2001 - March 4th, 2002
Hotel Sari Pan Pacific, Jakarta-Indonesia
As Executive Sous Chef.
• January 14th, 2001 – June 10th, 2001
Mandarin Oriental Hyde Park. London - United Kingdom
As Sous Chef.
• February 7th, 2000 – January 13th, 2001
The Jumeirah Beach Hotel. Dubai - United Arab Emirate.
As Junior Sous Chef. (Pre-Opening)
• April 19th, 1999 – January 5th, 2000.
Park Plaza Hotel. Brisbane, Queensland - Australia (Pre-opening)
As Chef de Partie.
• August 18th, 1997 – April 18th, 1998.
Bulevar Park Royal Hotel. Jakarta-Indonesia (Pre-opening)
As 1st Commis Chef.
• July 10th , 1996 – July 30th 1997.
Hilton International Hotel Jakarta – Indonesia
As Cook Helper.
• July 10th , 1995 – July 1st 1996.
Hilton International Hotel Jakarta – Indonesia
As Kitchen Apprentice (Kitchen Casual)
Languages:
• English (Good)
• Dutch (Good)
• Indonesian and Malay (Good)
• Germany ( Fair)
• French ( Fair)
Knowledge, Skill and Specialty:
• Novel Cuisine and Haute Cuisine (French, Italian and Middle East)
• Traditional Cuisine (Chinese Cuisine - Sichuan, Cantonese and Hunan), Indian Cuisine, South East Asian
(Thai, Vietnam, Singapore and Malaysia), Include Korean Cuisine and Japanese Cuisine.
• Western Cuisine (American Cuisine and Australian Cuisine)