Agus Hermawan
Michelin Chef Stays True to Indonesian Cuisine
AGUS believes that luck has been on his side. One April morning in 1997, right before he left for his interview at Spandershoeve Restaurant in Hilversum, his Dutch permanent resident card came in the mail. "The first thing they asked me when I sat down at the interview was: Do you have a resident permit?"
It might have been luck that landed Agus-who at that time had no formal cooking experience-in the first Indonesian kitchen to be awarded a Michelin star, the most coveted attribute in the culinary world. Ultimately, though, it was just hard work, determination and a total passion for food that have made him the most visible chef of Indonesian food in the Netherlands.
April 26, 2016
AGUS believes that luck has been on his side. One April morning in 1997, right before he left for his interview at Spandershoeve Restaurant in Hilversum, his Dutch permanent resident card came in the mail. "The first thing they asked me when I sat down at the interview was: Do you have a resident permit?"
It might have been luck that landed Agus-who at that time had no formal cooking experience-in the first Indonesian kitchen to be awarded a Micheli
...