Chef Matthew - INNIT

Achieving a totally satisfying guest experience is what drives Chef Matthew Angga. Beyond his formal training, he considers every kitchen he’s ever worked in as a classroom. That’s why, as a chef, he believes his determination to learn and improve is the way to contribute most to that experience.

He spoke with MyLombok recently about his career so far and his current position in the Anakampung Restaurant at INNIT, situated in Ekas, in Lombok’s southwest.

Could you tell us something about your background and some of the places you have worked?

I trained in the culinary section of a hotel academy in Bandung, West Java; that’s where I learned the foundations of Indonesian and international cuisine.

From 2011-14, I worked at Remy, a fine dining French restaurant on a cruise ship operating out of Port Canaveral, Florida. The concept was guided by Chef Arnaud Lallement, who owned the 3 Michelin star restaurant L’Assiette Champenoise in Tinqueux near Reims, France. Later, I completed a stage (the French equivalent of an internship) at Capa, a 1 Michelin star restaurant, run by Chef Fabrizio Schenardi, at Lake Buena Vista in Orlando, Florida.

Next, I worked with Chef Hugo Saldana, a chef of Mexican origin who trained at the Paul Bocuse Institute. Over the years, I’ve had the opportunity to grow within the hotel and resort industry in Indonesia and abroad, developing a strong understanding of both operations and service excellence.

When and how did your interest in food begin?

My interest in food started quite early. I’ve always been fascinated by how food creates memories and emotions. A meal can instantly make people feel at home, relaxed, and connected. Over time, I developed a passion for flavours, ingredients, and the stories that can be found in every dish.

Was there a particular moment when you decided you would make cooking your career?

I think it was the moment when I realised how powerful food can be in shaping the experience guests have when they visit a restaurant. That was when I knew it would always be part of my career. In hospitality, dining is often one of the most memorable parts of a stay, and being able to contribute to that is something I enjoy.

Tell us about your menu concept at INNIT

The menu reflects our identity as a peaceful, luxury retreat for a communal dining experience. We focus on rustic, soulful, ‘heritage’ dishes that are always evolving. Everything is made with fresh, high-quality, locally sourced ingredients. Our food is both elegant and comforting. We aim for a balance between international flavours and touches of local inspiration.

How would you describe your style of cooking?

I would describe it as refined yet approachable. I like clean flavours, fresh ingredients and dishes that are prepared thoughtfully without being too complicated. I also enjoy creating food that reflects the destination; that means guests can have a sense of Lombok in what they eat.

Where do you find inspiration for your dishes?

A lot of inspiration comes from Lombok itself — the fresh seafood and local produce, the range of spices and the natural beauty surrounding us. I also get new ideas from my own travels, guest feedback and contemporary dining trends.

Do you have a philosophy of cooking?

My philosophy is to let the ingredients speak for themselves because great food starts with quality ingredients. Careful technique and balance are also important. Simplicity, when done well, can be incredibly powerful.

How do you manage your time between being the general manager and working as a chef?

It definitely requires balance. As General Manager, my main focus is making sure the guest experience is seamless across all aspects of their stay at the resort. On the culinary side, I’m closely involved in concept development, quality control and ensuring the dining experience reflects the INNIT brand.

Which dishes do you most like to cook?

I particularly enjoy seafood dishes because we are surrounded by such incredible fresh produce from the ocean. I also love dishes that highlight local flavours.

What are your favourite ingredients?

Fresh seafood, aromatic herbs, citrus and local spices are among my favourites.

What foods do you really love to eat?

I absolutely love nasi padang. It’s a dish featuring steamed rice, accompanied by a variety of meat, fish and vegetable dishes. For me, it’s one of the most satisfying and comforting foods because of its rich flavours. It has so much variety and character… all in one meal.

Describe a typical day at work

Every day is different, which is one of the things I enjoy most. My day usually starts with team briefings and operational reviews; then I plan the guests’ experience, which involves service coordination and checking on dining operations and menu quality.

What is most rewarding about your job?

The most rewarding part is creating memorable experiences for our guests. That’s done through thoughtful service, establishing the right atmosphere, and giving them a meal they enjoy. Those moments are incredibly fulfilling.

What is the biggest challenge?

The biggest challenge is maintaining consistency while continuing to innovate and keep the guest experience fresh.

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

Probably the best advice was ‘Always respect the ingredients and never stop learning’. Every ingredient has its own character and every dish is an opportunity to improve.

Who is your favourite celebrity chef?

My favourite chef is Thomas Keller. I admire his precision and discipline, and his philosophy of maintaining excellence and consistency. His way of turning simple ingredients into something extraordinary is incredibly inspiring.

Do you have any tips for budding chefs?

My advice would be to stay humble, master the fundamentals and keep learning. Technique is important, but passion, discipline and consistency are what really define a successful chef.

And, finally, what do you like most about living in Lombok?

The tranquility and natural beauty are unmatched. Living in Ekas gives me a sense of calm and inspiration that is very special.

From conversation to the kitchen, Matthew now shares a recipe that captures the spirit of his cooking at INNIT.

Pepes Ikan

Traditional steamed fish in aromatic yellow spice paste, wrapped in corn husk

Ingredients

• 1 pcs corn husk
• 180 gr local fish fillet (recommended: barramundi)
• 20 gr Bumbu Kuning Paste (shallot, garlic, turmeric, candlenut from basic recipe)
• 5 gr sliced garlic
• 10 gr sliced shallot
• 10 gr bruised lemongrass
• 15 gr green tomato wedges
• 15 gr red tomato wedges
• 2 pcs kaffir lime leaves, chiffonade
• 7 pcs local basil leaves
• 10 gr sliced red curly chili
• 10 gr sliced green curly chili
• 10 ml lime juice
• 8 gr salt
• 3 gr crushed black pepper

Method

1. Prepare the Bumbu Kuning
   Sauté all paste ingredients with a little oil, then blend until smooth.
2. Marinate the Fish
   Season the fish fillet with salt, black pepper, and lime juice. Set aside for 5–10 minutes.
3. Cook the Filling
   Sauté sliced shallot, garlic, tomatoes, and chilies until fragrant. Add the fish and one spoon of bumbu kuning paste, then cook gently until well coated. But remember, do not overcook.
4. Wrap the Pepes
   Arrange the corn husk and place the fish mixture inside.
   Top with fresh kemangi leaves, then tie neatly.
5. Prepare the Sauce
   In a saucepan, add 1 spoon of bumbu kuning with 50 ml vegetable stock and bring to a boil. Add 10 ml coconut milk, season to taste, and simmer briefly.
6. Steam Roasted
   Set up the oven on steamed roast mode at 365°F (185°C) for 5 minutes for a lightly roasted aroma.

Rujak serut flamboyan

Refreshing grated tropical fruit salad with sweet-spicy rujak dressing and granita

Ingredients

• 30 gr star fruit
• 30 gr juice from the apple
• 30 gr red or green apple
• 30 gr ambarella
• 30 gr jicama
• 30 gr cucumber, skin on and seedless
• 30 gr pineapple
• 30 gr unripe mango

Bumbu Rujak Manis

• 10 gr garlic
• 15 gr shallot
• 50 gr palm sugar
• 8 gr salt
• 15 gr dried ebi / terasi
• 20 gr large red chili
• 10 gr bird’s eye chili
• 80 ml tamarind juice
• 5 ml white vinegar

Method

1. Prepare the rujak dressing
   Using a stone mortar, manually crush garlic, shallot, chilies, ebi, and palm sugar until smooth. Add salt, tamarind juice, and white vinegar, then mix well.
2. Make the granita
   Divide the dressing into two portions. Freeze one half until set, then scrape into granita before serving. Prepare the fruits
3. Wash all fruits thoroughly.
   Grate them manually into fine strips.
4. Mix the salad
   Lightly season the grated fruits with a pinch of salt. Add 50 ml of bumbu rujak manis and toss evenly.
5. Plating
   Using a ring mould, arrange and gently press the mixed grated fruits into shape.
6. Finish
   Top with fried peanuts and a quenelle of the rujak granita.
   Garnish with kaffir lime leaves and fresh star fruit slices.