Wizdan Purnama

Executive Pastry chef attended culinary school at 2002 in Akademi Tataboga Bandung majority of pastry and bakery .and graduated with cum loud at grade A+

​

at present time I have been on my culinary journey for 20 years and have never stop learning new things to enrich my talent and grow into a world class professional chef.

working for The Ritz Carlton Yacht collection as senior Executive Pastry Chef 

​

In 2013 I attended training at Academy Pastry art of Malaysia, with the most prestigious chef in the world; MOF Stephane Treand from him i learned chocolate showpieces ,airbrush teknique ,pouring sugar art also pastillage , and learned with World Champion pastry Ewald notter, for complete basic fundamental of sugar art, starting with blowing sugar ,pastilage,rock sugar and art pastry designed , learned ice cream and sorbet from  MOF Glacier Roland del monte. I also had extended short training for french pastries  by Bruno Pastorelli MOF. All of this training turned me into a professional pastry chef with a multitude of skills.

​

from 2011-2015 i had a great mentor and honored working for 4 years  with  award winning  chef Darren Lauder which is ones of the prestigeous judge in WACS make all my skill perfection day by day ,He judge me in very details process in daily basis,timing,managing ,creating menu  and teach for food pairing and shapen creativity .

Specialties: pastry and bakery advance level , researche and developmet ,creating new idea, pre opening team,budgeting ,cost controller,