I Made has extensive experience from the culinary world born in Indonesia and worked all over the world at Cruise ships, in the US and The Netherlands before moving to Kiruna in the north of Sweden. But the cold was a bit too much to handle, so he moved with his family to Stockholm and that’s when I Made's Strawberry journey began! He relishes the variety of the food he cooks, but if he has to choose one cuisine it's definitely Asian!
What is your favorite cuisine to cook?
I enjoy the variety! But if I had to pick one cuisine it would have to be Asian. I love making sushi, teriyaki and anything with salmon!
Are you able to make those things in your current role?
Yes, absolutely! Our hotel has a spa that has a Japanese menu, so I make lots of sushi. But my job is pretty varied since I am also involved in preparing breakfast, lunch, conference meals and dinner.
In what way does your job allow you to be creative?
I get inspiration from other chefs, as well as different ingredients and ways of plating. I try to learn new things every day. Communication with other chefs and staff at the hotel is also very important.
How would you describe the company culture? What makes us unique?
Everyone always does more than is expected of them. There are also lots of people from different cultures in the company, which is both fun and inspiring. I also think our WeCare sustainability initiative is pretty special and unique - I’m proud of that.
What is the best thing about working as a chef at Strawberry?
It allows me to be creative! You really get the freedom and opportunity to create great, delicious food and do the things you love. As a chef, I also get the support and trust that I need from my manager, and can often order ingredients to try out new dishes. The added bonus is that it’s a very friendly environment.
What advice would you give someone who would like your role in the future?
It’s important to be humble and to stay open-minded. You learn new things every day. Also, remember that you can’t work alone - you have to collaborate, communicate and be a good listener. If you love making people happy with delicious food then you should go ahead and be a chef!
What is the best thing about working in hotels compared to ordinary restaurants?
It’s quite a big difference, especially since there are more guests you have to cook for in total. There’s also a much greater variety of meals to cook. I’m involved in preparing conference and banquet food, Japanese food in the spa, as well as lunch and dinner in the main restaurant.
Do you have any passions outside of work?
I’m dreaming of buying my own piece of land one day. I want to build a farm in the countryside to get away from the hustle and bustle of the city to live a quieter and more sustainable life with my family.
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