Meet Andika Ernanda, our brilliant pastry chef, brings creativity and passion to every dessert he makes at Tesoro and Movenpick. With a deep-rooted love for pastry and an eye for detail, Andika has been a vital part of our team, crafting delicious and beautifully presented treats for our guests to enjoy. We sat down with him to learn more about his journey, inspirations, and some fun facts.
Q: How did you become a pastry chef, and what inspires your creations?
I studied Kitchen Production and Management, where I discovered my love for pastry and baking. From there, I started working in pastry and bakery as a cook and eventually became a pastry chef. My creations continue to grow with market trends, as well as the unique local ingredients I use. I always find inspiration in what’s fresh, seasonal, and trending, and I love bringing that inspiration to my dolci (dessert in Italian) at Tesoro.
Q: What’s your favourite pastry we make in-house, and why?
Chocolate! Chocolate is so handy; with it, I can create almost anything, and guest always love it. It’s fun to experiment with different flavours and textures, and chocolate never fails to bring a smile to our guests’ faces.
Q: If you could describe the food you make at Tesoro in three words, what would they be?
Simple, tasty, and elegant.
Q: What dish on the menu do you think best represents your personality?
The Chocology for sure! It’s rich, indulgent, and has layers of flavour – just like my approach to pastry.
Q: What’s a fun fact about yourself that most people don’t know?
When I’m not in the kitchen, I love riding my bike and playing the guitar. It’s a great way to relax and keep my creativity flowing.