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Aga Alvian


Country: Indonesia

Aga Alvian began his career in Sydney, Australia, cooking for Nomad Restaurant and Longrain. In 2015, he moved to Bali and joined Mozaic Restaurant. He then joined Desa Potato Head the following year and discovered a passion for Indonesian food. Here, he developed more sustainable cooking techniques through the use of locally sourced products, which he is now implementing in Jakarta.

Aga Alvian memulai karirnya di Sydney, Australia, memasak untuk Nomad Restaurant dan Longrain. Pada tahun 2015, ia pindah ke Bali dan bergabung dengan Mozaic Restaurant. Ia kemudian bergabung dengan Desa Potato Head pada tahun berikutnya dan menemukan minatnya pada makanan Indonesia. Di sini, ia mengembangkan teknik memasak yang lebih berkelanjutan melalui penggunaan produk yang bersumber secara lokal, yang kini ia terapkan di Jakarta.

Appearing in

Main Program | The Future of Dining

Culinary trends come and go, but when a new concept captivates diners, it has the power to shake up an entire industry. What trends will hit restaurants in 2021? From …