Yosua Mesiano
About Yosua Mesiano
Yosua Mesiano is an In Flight Food Specialist with extensive experience in the culinary field, currently working at Airasia since 2018. He has held various positions in renowned hotels and companies across Indonesia, Malaysia, and the United States, showcasing his expertise in food service and nutrition.
Work at AirAsia
Yosua Mesiano has been employed at AirAsia as an In Flight Food Specialist since 2018. In this role, he is responsible for developing and managing in-flight meal offerings, ensuring quality and compliance with safety standards. His experience in the culinary field contributes to enhancing the overall passenger experience through innovative food solutions.
Previous Culinary Experience
Prior to his current position, Yosua worked in various culinary roles. He served as Chef De Partie at The Trans Luxury Hotel in 2012 for eight months and as Sous Chef at Kuta Paradiso Hotel from 2013 to 2014 for eleven months. He also held a position as Chef De Partie at Samabe Bali Suites & Villas in 2013 for five months. His experience spans multiple prestigious hotels, showcasing his adaptability and skill in high-pressure environments.
Career in Nutrition
Yosua Mesiano worked as a Nutrition Consultant at Herbalife from 2010 to 2015 in Los Angeles, California. This role involved advising clients on nutritional practices and promoting healthy eating habits. His background in nutrition complements his culinary expertise, allowing him to create meals that are both delicious and health-conscious.
Educational Background
Yosua studied Management at Sekolah Tinggi Pariwisata Bandung from 2001 to 2004, which provided him with foundational knowledge in hospitality management. He also attended Language Center Unika Atmajaya Jakarta, where he studied Mandarin in 2006. His educational background supports his professional roles in the culinary and hospitality sectors.
Culinary Roles at Renowned Hotels
Yosua has held various positions in renowned hotels, including Commis 2 at Shangri-La Hotels and Resorts in Hong Kong from 2004 to 2007 and Commis 1 at The Ritz-Carlton Hotel Company in Orlando, Florida, from 2007 to 2010. These roles provided him with extensive training and experience in high-end culinary operations.