Donny Gunawan
About Donny Gunawan
Donny Gunawan is an Executive Chef with over 20 years of culinary experience, currently working at JJ Royal Bistro & Brasserie and Chevron in Jakarta, Indonesia.
Company
Donny Gunawan is currently employed at JJ Royal Bistro & Brasserie in Jakarta, Jakarta Raya, Indonesia. Working at this establishment since November 2013, he holds the position of Production Chef. JJ Royal Bistro & Brasserie is known for its upscale dining experience, aligning well with Donny's extensive background in high-end culinary services.
Title
Donny Gunawan holds the title of Executive Chef and Production Chef. At present, he fulfills the role of Executive Chef at Chevron and Production Chef at JJ Royal Bistro & Brasserie. In these capacities, he oversees kitchen operations, menu development, and food quality standards.
Education and Expertise
Donny Gunawan has a solid educational foundation in the culinary arts, having studied at the Bandung Tourism Institute from 1998 to 2002. With over 20 years of culinary experience, he has specialized in high-end dining, enhancing his skills through positions at luxury hotels and resorts. His expertise spans production and executive roles, reflecting his adaptability and comprehensive knowledge in the culinary field.
Background
Throughout his career, Donny Gunawan has acquired extensive international experience. He worked at Ardjuna Boutique Hotel & Spa as Junior Sous Chef from 2007 to 2009. Following this, he joined Armani Hotel Dubai as Chef de Partie, serving from 2009 to 2011. He then moved to Westin Abu Dhabi Golf and Spa as Sous Chef at their All Day Dining Restaurant from 2011 to 2013. His background includes significant roles in both the UAE and Indonesia, showcasing his adaptability and breadth of experience.
Achievements
Donny Gunawan has demonstrated consistent career growth and international experience. Notably, he has held key positions at luxury hotels and resorts such as Armani Hotel Dubai and Westin Abu Dhabi Golf and Spa. His longevity at JJ Royal Bistro & Brasserie since 2013 highlights his ability to sustain excellence in high-pressure environments. Furthermore, his transition to roles of increasing responsibility, such as Executive Chef at Chevron, reflects his professional development and leadership capabilities in the culinary arts.