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Ragil Imam Wibowo

Chef Ragil and food go a long way back. His dream was always to become a chef and it all began at the age of five years old when he started mixing spices in his mother’s kitchen.

Chef Ragil is interested in preserving Indonesian culinary heritage, specifically in using local ingredients and authentic recipes. Combining traditional cooking methods with modern presentations, Chef Ragil would like to uncover notable Indonesian cuisine in a different perspective.

When creating the concept of NUSA Indonesian Gastronomy, Chef Ragil’s main purpose is to focus on Indonesian indigenous ingredients, supporting local farmers and celebrating the rich flavors of spices when incorporated in a dish. The purpose is to have food lovers enjoy not only the complex taste of Indonesian gastronomy, but to also appreciate the roots of Indonesian culture.

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