Executive Personal Chef - Health Focused Chef (Western & Indonesian Cuisine)

Key Responsibilities: Design and prepare daily menus inspired by Central Javanese culinary traditions or Italian/Mediterranian with modern adaptations for Anti-inflammatory and gut-healing protocols, Gluten-free, low-sugar, and plant-forward options, Hormone-supportive and longevity-based diets. Reimagine classic dishes (e.g., Gudeg, Garang Asem, Soto Kudus, Nasi Liwet, Pecel) using premium, organic, and health-optimized ingredients without compromising authenticity. Integrate traditional herbal tonics (jamu), healing broths, fermented sides, and ancient grain varieties into regular meal cycles. Prepare globally inspired meals with a primary focus on Italian & Mediterranean Cuisine Incorporate wellness-forward cooking techniques (low-oil, steaming, fermenting, bone broth, ancient grains). Source premium, organic, and local ingredients—build a trusted network of suppliers and farmers. Prepare snacks, juices, tonics, and children’s meals in alignment with the family’s nutrition strategies. Collaborate with the in-house nutritionist and family medical team to develop seasonal food therapy strategies rooted in both Indonesian wellness philosophies and global health protocols. Maintain a well-organized kitchen with smart storage systems for fresh produce, spices, and medicinal herbs Source the best regional ingredients, support ethical producers, and when possible, build relationships with artisan suppliers or organic markets. Prepare food for family members across all ages, including children and elders, tailoring spice levels and textures to their needs. Travel with the family domestically or internationally to ensure continued quality and comfort through food. Qualifications: Diploma/bachelor's degree in culinary or any related major. 5+ years of culinary experience with a strong foundation in Italian and Mediterranian, preferably have background also in Central Javanese cuisine; private household or luxury hospitality background preferred. Culinary education or training in Mediterranian and Indonesian regional cuisines; additional education in nutrition or wellness cooking is a plus. Expertise in Italian/Mediterranian and Traditional Indonesian ingredients and cooking techniques, Balancing flavors in line with health goals (e.g., low oil/salt/sugar without losing taste), Herbal and fermented preparations (jamu, asinan, tempeh, etc.) Strong knowledge of therapeutic diets (gluten-free, dairy-free, low FODMAP, keto-flex, vegan rotations, etc.). Up-to-date on food trends, health optimization, and Blue Zone cuisine principles. Proven ability to work closely and respectfully with wellness professionals such as nutritionists and physicians. High-level kitchen management, cleanliness, and ingredient organization. Warm and professional demeanor, with excellent communication skills. Able to drive a car and have a driving license (SIM A)