Chef Erfan Widiarto – Villa Ombak Hotel

A Life (And Love) Of Cooking

Erfan Widiarto was born in Mataram, Lombok and, like many chefs, his early experiences in the kitchen at home were important in shaping his decision to build a career in cooking.
He spoke with MyGilis about what is important to him and how he brings it ‘to the plate’.

When did your interest in food begin?

As a child, I made cooking one of my hobbies. When I first learned how to cook fried rice, my family thought it was delicious and they asked me to cook it again. My mother always asked me to cook with her, too, so it has pleasant associations and memories. I suppose I always knew I would be a chef. And here I am – still cooking!

Tell us about your career so far

After school I studied at the Hotel and Tourism Institute in Bali. After graduating, my first job was as a cook at a Bali holiday resort. Later I worked as part of the team at the newly opened Discovery Kartika Plaza Hotel, also in Bali. Then I moved to St Regis Nusa Dua and again I worked in the opening team as first cook.

When I came back to Lombok, I was sous chef for three years at Hotel Vila Ombak on Gili Trawangan. For a few years after that, I built up my experience: at Novotel Lombok; the new Idoop Hotel and the Fave Hotel in Mataram, as Head Chef; two years at the Santika Hotel, Mataram as executive chef; and then at Royal Avila, Lombok, also as executive chef. In 2024, I completed the circle and came back to Hotel Vila Ombak as executive chef.

How would you describe or define your style of cooking?

My style of cooking is western and Asian fusion. I also enjoy cooking simple food. Twice I’ve won a medal in the Bali Culinary Professionals (BCP) competition in the ‘family style cooking’ category. Basically, my ‘philosophy’ is to cook great food – to be consistent, use the best quality ingredients and cook with love.

Where do you find inspiration for your dishes?

I definitely get inspiration from Chef Vallian, who works in Canggu.

What’s the best piece of cooking-related advice you’ve ever received?

The best advice is to remember each type of food or ingredient has its own time to reach the required level of readiness and achieve the best flavour. I heard this when I was learning how to cook steak. If you rush it, the meat will be too well done and no longer juicy.

Tell us about the concept for your menu at Hotel Villa Ombak

We have western, Asian and Indonesian food. There are also different options: we have a la carte dining, we can serve guests a romantic dinner on the beach and we also have a BBQ in the evening.

Which dish do you most like to cook?

I would say it has to be salmon teriyaki. It’s a popular choice; the texture of the fish is very soft and the colour is beautiful. Also, it’s very easy to cook and tastes delicious!

What are your favourite ingredients?

Coriander, and truffle oil.

Which is your ‘must have’ kitchen gadget?

The spatula, because you’ll always need it for cooking . It’s like another hand.

Describe a typical day at work.

In the morning I come to the office and check all the stock and store requests. I say hello to my team in the kitchen, and check the breakfast service, the a la carte menu and the preparation of the meat and fish. I have a briefing with my team, then more checking: the temperature in the chillers and freezer; the orders for lunch and the quality of the food; the lists for the market and the food, when the order arrives. We usually get a delivery of food three times a week from the mainland.

At night there’s the preparation and cooking for the BBQ. Sometimes we have a romantic dinner to serve. I finish my day when the a la carte service is over – about 10pm

What is the most rewarding thing about your job?

The kitchen team is like a small family. I like that. And having my team respect me. Also, when the guests are happy with their food it makes me happy, too.

What is the biggest challenge?

I would say the biggest one is that there are so many hotels on Gili Trawangan now, so there’s a lot of competition.

What foods do you really love to eat?

I like everything, as long as it is not raw. I really love to eat soto betawi, a traditional rich beef soup made with spices and coconut milk, from Jakarta. And satay madura, with spicy peanut sauce.

If there were no limits or barriers, who would you love to cook a meal for? And who would you choose to cook for you?

If I had the chance, I’d cook a meal for President Prabowo, the president of Indonesia.
Chef Marinka is an Indonesian celebrity chef. I‘d choose her to cook a meal for me because there aren’t many famous female chefs in Indonesia.

What are your hopes and plans for the future?
I’d love to be able to cook with a celebrity chef one day. My favourite is Chef Majk. I love how he creates his fine dining menu – simple cooking with beautiful plating and amazing presentation.

What do you like most about living in Gili Trawangan?

There are lots of tourists, but no cars or motorbikes. And time moves at a slow pace.

Apart from cooking and creating dishes, what other things do you really enjoy?

On my day off, I go to my garden, which is in Gangga on Lombok. I’ve planted durian, coffee, avocado and cocoa. I also like to go walking with my family and to explore the whole culinary scene in Mataram.

If you hadn’t become a chef, what do you think you would be doing right now?

I think I would probably be in the military.

What would you say are the most important qualities that make a successful chef?
They must be willing to learn, have good teamwork, and have initiative.

Finally, do you have any tips for budding chefs?

Three tips: Always be disciplined with time. Work in a team. Always be willing to learn.

His story is one of experience, learning and a lasting love of cooking. Now, we move from conversation to the kitchen, where Erfan shares one of his recipes.

Bresaola Plate

Thin slices of beef bresaola with grilled garlic, tomato and a pesto drizzle

Ingredients

• Beef Bresaola – thinly sliced
• Artichoke heart in brine
• Cherry tomatoes
• Aged parmesan cheese croutons
• Garlic butter
• Herb oil
• Microgreens

Method

1. Arrange the bresaola slices flat on a chilled plate.
2. Slice the cherry tomatoes and place on top with the chopped artichoke heart.
3. Scatter fresh microgreens over the top.
4. Add parmesan croutons.
5. Drizzle generously with herb oil.
6. Finish with cracked black pepper and a squeeze of fresh lemon.

Vanilla Crème Brûlée

Vanilla custard based topped with a caramelized brown sugar

Ingredients

• 500ml heavy cream
• 1 vanilla bean (or 1 tsp vanilla extract)
• 5 egg yolks
• 100gr caster sugar
• Extra sugar for caramelising

Method

1. Set oven to 150°C.
2. Pour the cream into a saucepan. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the cream. Heat gently until just simmering, then remove from heat.
3. In a bowl, whisk the egg yolks with the sugar until pale and smooth.
4. Slowly pour the warm cream into the egg mixture while whisking continuously.
5. Strain through a fine sieve for a smooth texture.
6. Pour into ramekins and place them in a deep baking tray. Fill the tray halfway with hot water.
7. Bake for 30–40 minutes until the edges are set but the centre still has a slight wobble.
8. Cool, then refrigerate for at least 4 hours.
9. Caramelise the top – sprinkle a thin layer of sugar over each brûlée and caramelise with a kitchen torch until golden and crisp.
10. Serve chilled with a slice of baked lemon and a sprig of mint.