Chef Pak Made – The Cutting Board

On Duty In The Kitchen

Pak Made once had a goal to serve in the army. As often happens, though, his life’s directions changed and his path has led him to the kitchen, where, as a chef, he brings the discipline and skills he would have needed in the armed forces.

He spoke with MyGilis about his career in food and his work at The Cutting Board, on Gili Trawangan.

Could you tell us something about your background?

When I was a child, I already enjoyed cooking, so after finishing school I decided to pursue a career as a chef. I studied at a vocational school and later graduated from university, completing my studies in the hotel industry.

After graduating, I worked overseas at Banyan Tree, The Oberoi, and several Aman properties, including their location in South Africa. Those experiences taught me how to work smarter, not just harder, and exposed me to very high standards of hospitality.

At one point, I also considered a career in the army, and I believe that mindset has influenced how I work in the kitchen. Discipline, clear communication, and teamwork are essential in both environments, and they remain core values in how I lead my team today.

How did your work at various restaurants shape you as a chef?

In 2011, I had the opportunity to become head chef at Square Restaurant in Senggigi, Lombok. Alongside my role in the kitchen, I was also entrusted with running the restaurant. The owner gave me 100% trust, and in return I gave everything to the work — it always felt like my own place.

My time at The Square taught me patience, especially in managing different personalities within the team. It pushed me to think positively, to guide and correct when needed, and to build a strong working culture. During service I’m like a tiger, but outside working hours I’m more like a dad to the team. They love what they do, and that shows.

After that, I worked at Kemangi Restaurant and Biru Inn in Kuta. Now I’m based on Gili Trawangan at The Cutting Board, which opened on 5 December 2025.

Why did Gili T feel like the right place for the next chapter in your career?

At The Cutting Board, I’m not just a chef — I’ve also learned about housekeeping and even landscaping. The owner gives me a lot of freedom, as long as we don’t break anything.
What I really enjoy is being in direct contact with guests, and moving to Gili T has given me that opportunity. It’s also allowed me to pick up new skills and take on fresh challenges, which has been really rewarding.

Tell us about The Cutting Board and your concept for the menu

The Cutting Board is a product-driven steakhouse defined by quality beef, controlled fire, and honest, disciplined cooking. Our focus is on understanding each cut, sourcing with intention, and grilling over charcoal with precision to highlight the natural character of the meat.

Alongside our steaks, we present a selection of small plates designed for sharing and to begin the meal, these dishes reflect the same philosophy of simplicity, technique, and respect for ingredients, creating balance and rhythm throughout the dining experience.

Our wine offering follows the same thoughtful approach. We maintain a concise, curated wine list tailored to complement our menu, while also offering access to our in-house wine store for a broader and more diverse selection. Guests may enjoy these wines at the table with a modest corkage fee, allowing them to pair their steak with exceptional bottles in a way that feels refined, flexible, and unpretentious. Together, the food and wine create an experience that is elegant yet comfortably approachable.

Are there any dishes inspired by your time at The Square?

Yes, we actually tested a few dishes at The Square first. The carpaccio and croquettes were on that menu to see how guests responded, as we planned to bring them to The Cutting Board. The smoked baby pork ribs were also inspired by the smoked baby beef ribs we served at The Square.

How does the restaurant reflect your personal cooking style?

My philosophy of cooking is simple: when you use the best produce and cook with real feeling, the food speaks for itself. We focus on top-quality ingredients and on what I do best — grill cooking. Using wood and tamarind charcoal gives our steaks depth and character.

The Cutting Board is different from The Square. The Square is semi–fine dining, while this is a steakhouse. That difference carries through to the approach, and even how the food is served — our steaks arrive on a cutting board, exactly as the name suggests.

What kind of experience do you want guests to have when they dine at The Cutting Board?

We want guests to feel comfortable, relaxed, and genuinely looked after. From the moment they sit down, our goal is to guide them, not sell to them — helping them choose the right cut, the right doneness, and enjoy the meal at their own pace. That’s why consistency and quality are so important to us.

Are there any challenges that come with working on Gili T?

It’s a little different from working in Lombok. Sourcing ingredients is a little more complicated. Hiring and training becomes challenging for us, because the staff have to be prepared to live on a small island.
But, so far, it’s going very well.

How do you see The Cutting Board fitting into Gili T’s food scene?

The Cutting Board fits naturally into Gili T’s food scene as a place for people who want something a bit more special without losing the island’s relaxed feel. Gili has great casual food, but there are fewer spots focused on quality beef and proper cooking.

What are your goals for The Cutting Board in its first year?

Our first-year goal is simple: consistency and trust.

We want to be known for great steaks, solid service, and an experience people confidently recommend when they’re on Gili T.

What advice would you give young chefs dreaming of opening their own restaurant?

I’d tell them they must have these three things: discipline, communication and teamwork.
They also have to love what they do and do what they love – this is very important.

And of course they need to work smarter and harder.

Who is your favourite celebrity chef, and why?

Marco Pierre, because of his discipline and he has his own character. He is like a God in the kitchen. And if someone doesn’t like his food he doesn’t care.

What’s a dish you love cooking at home that’s not on the menu?

Anything that is vegetarian…. that’s it!

Who has influenced you the most in your culinary career?

My wife. She has a similar background to mine; she was my junior when I met her at the Oberoi in Lombok. She supports me 100%, so she stopped working to look after the kids, so I could focus on my job.

Describe a typical day at work.

I start my day with breakfast, then I spend some time gardening — watering the plants and checking on the herbs and vegetables. I really enjoy it. At the moment, I’m growing rosemary, tarragon, basil, and eggplant.
After that, I check that the team has completed all the prep for the day and walk through the restaurant, right down to the beach area, to make sure everything is clean and ready for service. In the afternoon, I rest for a bit, then I’m back in the kitchen until we close around 11pm. Once service is over, I do the reporting and my day is done.
My job and my family take up all of my time.

If you weren’t a chef, what do you think you’d be doing instead?

I’d probably be in the army — that was my original dream, and I still carry it with me. Even the socks come with me to work; I wear army socks every day.

From his early ambitions of joining the army to leading the kitchen at The Cutting Board, Pak Made’s story is one of discipline, dedication and passion. Here, he shares a recipe that offers another taste of his approach to cooking.

Australian Grass Fed Rib Eye

Ingredients

• 300 gr Australian beef
• Salt pepper
• ½ tsp mustard
• 1 pc fresh rosemary
• Oil
• 30 ml béarnaise or chimichurri sauce

Method

1. Marinate beef with mustard, salt and pepper and some oil.
2. Grill the beef on both sides and rest for 1-2 minutes.
3. Then finish on the charcoal grill according to the guests’ desired doneness.

Sautéed Garlic Shrimp

Ingredients

• 250 gr sweet prawn
• 1 piece lime
• 2 gr garlic
• 50 mls olive oil
• 1 gr parsley
• salt & pepper

Method

1. Peel the prawns, marinate with lime juice, salt and pepper then set a side.
2. Heat olive oil in a cast iron pan, then add the prawns and garlic. Cook the prawns on both sides, but do not over cook them.
3. When the prawns are ready, sprinkle chopped parsley then serve immediately.