Our experts
Meet our chefs that make Unilever Food Solutions can inspire you every day. With the knowledge gained from many years of experience, our award-winning team helps you to create a perfect balance of great tasting and nutritious food, served with consistently high standards.
Gun Gun Handayana
Executive Chef
Gun Gun Handayana graduated from Food Production Management at the National Hotel Tourism Institute (NHI). Starting career as a cook trainee at Novotel Batam, he upgrades his cooking style as a chef in Dubai, United Arab Emirates. Gun Gun mastered a variety of dishes, such as Indonesia, Europe, Asia, Japan, and Thailand. Later on, he joined as Head Chef of Imanuel Hospital Bandung that lets him master on managing healthy food.
Having a lot of knowledge in food production management paired with working as a chef abroad, he is knowledgeable about food safety and hygiene. To him, the food and beverage business can’t be separated from food safety issues. He regularly giving food safety training to the hotel, restaurant, and catering.
On top of being the Executive Chef for UFS Indonesia, Chef Gun also known as Influencer in Unilever Food Solutions. He has over 129k followers on Instagram and 25k on TikTok. Chef Gun has the motive to educate users the importance of food safety and hygiene.
Rik Rik Solehudin
Sous Chef
After graduating from the Food Production Industry Institute, he seek the challenge by working abroad. He became a chef at Kempinski Hotel Dubai for two years, then a chef at Grill Asia Restaurant, Hyatt Regency Hotel, Ukraine. While working abroad, he learned a lot about applying food quality standards, food preparation, and production.
After returning to Indonesia, he joined Unilever Food Solutions as a Sous Chef. With his experience in well-named restaurants and hotels, he helps customers to develop their dishes to make it more interesting. He always presents inspiring demonstrations for Unilever Food Solutions customers and also a chef influencer with 9k followers on Instagram.
Tassa Ramadhita
Sous Chef
After graduating from the National Hotel Tourism Institute Bandung in 2008, Tassa, commonly called as Chef Koko, took part in the Tabasco Challenge in Jakarta. Then, he joined the Asian Skill Competition in Brunei Darussalam and became the only representative from Indonesia.
Chef Koko began his career as a cook at D'Lounge Cafe, Bandung. Then, he joined The Gear Cafe, Il Primo Jakarta, and later on joined Chef Tatang Management. He is responsible for creating menus, arranging cooking demonstrations, and marketing processes. Hereafter, he joined as a Sous Chef at Unilever Food Solutions. His experience in creating attractive dishes and demos in front of customers made him trusted to demonstrate Unilever Food Solutions' products.
Nadya Risdiana
Sous Chef Culinary
Graduating from AKPARINDO Bandung in 2004 is a big step for Nadya Risdiana to become a chef. She began her career at Sushi Tei as a Sushi Cook, then joined with Sheraton Bandung. Later on she continued her career by working at Sofitel Bali Nusa Dua Bali, Rama Beach Hotel Tuban, then Keraton at The Plaza Luxury Collection Jakarta.
Today, Nadya is Sous Chef Culinary at Unilever Food Solutions. For her, being a chef must be updated with the trends in the culinary world. To do so, she always reads many sources, by books or from the internet. Chef Nadya is a Chef Influencer on Instagram with 5k followers.
Teduh Suryndra
Sous Chef
Teduh Suryndra and culinary are two inseparable things. His parents that involved in the culinary world makes him interested in pursuing the art of taste. His love for culinary has made Teduh continue his studies in Culinary, Surabaya Hotel School. After graduating, cooking became his pathway. He has worked at Sheraton Hotel & Tower Surabaya, Sushi Hana Jakarta, Surabaya Plaza Hotel, and Santika Hotel Surabaya.
In 2015 Teduh joined Unilever Food Solutions as a Sous Chef. His expertise at cooking demonstrations inspires customers to create delicious dishes.
Ryan Rinaldi
Sous Chef
Ryan Rinaldi is an experienced chef from UFS Indonesia. He is a graduate of the Bandung Institute of Tourism with a major in Culinary Management (MTB). His career began at the Marriot Group, specifically at the Keraton at The Plaza Luxury Collection, where he managed several crucial sections, including the Asian, Western, Japanese, and executive lounge kitchens. Additionally, Ryan has worked at Batavia Cafe Jakarta, a historic restaurant since 1993, where he served as a Sous Chef.
Throughout his career, Ryan has gained valuable experience in managing events such as Indonesian Taste and collaborating with renowned chefs like Mandif Waroka, Ragil, and Michelin-star chef Syrco Bakker. Ryan has also earned various awards, including gold and silver medals in competitions like the Salon Culinaire and Dilmah Tea Challenge. Furthermore, he has acted as a mentor to the Batavia chef team in various competitions, including Salon Culinaire 2019 (gold medals and diplomas) and SIAL Interfood 2020 (gold medals and diplomas).
