Resident Head Chef Arie Prabowo
Posted 24 May 2012
With more than 12 years under his belt working in kitchens and fulfilling his lifelong passion, ARIE PRABOWO has taken up the covetable position of Resident Head Chef on Orpheus, an island lodge in the heart of the Great Barrier Reef.
Starting the role in October 2011, PRABOWO leads a small yet skilled team who deliver an innovative daily-changing menu that changes with the seasons, offering choice to cater for every guest’s tastes and dietary requirements. With a maximum capacity of 34 guests at any given time, diners are guaranteed a bespoke epicurean adventure, with each meal showcasing regional flavours, tastes and PRABOWO’s impressive fusion skills.
“The island has taught me to utilise nature and what it has to offer. Using fresh native ingredients has been a challenge, but allows me to give my guests the ultimate palate experience while remaining true to the region,” says PRABOWO.
Born in Java Indonesia, PRABOWO moved to Australia to study Commerce at Monash University in 2001. It was during this time, he started working at Megumi a Japanese restaurant in Frankston part-time to support his study. Here, his newly discovered passion for food and cooking was ignited and he quickly worked his way up from Kitchen Hand to Chef, and later Tempura Chef.
With an ambition to broaden his knowledge of different cuisines, PRABOWO began working at French restaurant Frenchy’s in Glen Waverley under Klaus Lemm where he learnt classical French cooking techniques and broadened his culinary skills.
After more than eight years, his origins soon reverted PRABOWO back to Asian cooking under the iconic Cheong Liew at the Botanical in Melbourne. During this stint, his true appetite for Asian flavours was revealed as he discovered spices, how to use them and master the ability of applying Asian cooking techniques to Western presentation and vice versa.
After 1.5 years at the Botanical, PRABOWO accepted the once-in-a-lifetime opportunity to become Head Chef at Orpheus. Relocating to the tranquil island and taking the helm of the kitchen has allowed PRABOWO to cultivate and define his own signature style of cooking.
Orpheus offers a range of accommodation options starting from $1,400 per night (two guests), which includes all gourmet meals and a selection of regional wines and beers. All major airlines fly to Townsville, with connecting scenic flights arranged by Orpheus.
For reservations, simply call (07) 4777 7377.
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