What are your earliest memories of being interested in food?

I grew up with my father who was a chef and used a lot of ‘strange’ products andflavours that is were Istarted with creating a good taste profile. And my mother with hereIndonesian roots she was standing a week in the kitchen to prepare the special birthday meals with a lot of time, effort and love she putted in the food. As a kid I looked really forward to birthdaymeals of my mums family!

 

What or who would you say has inspired your cooking the most?

Different things, the region were I live is a veryrich area, you can find the best and freshest seafood and a lotherbs, fruits and flowers out of the dunes. Also Sergio Herman, to cook with him and work closetogether, he gave me a kind offoundation of a good vision to work with the best product and this ‘light’ kitchen with lots of herbs vegetables, seafood andacidity. Then lastly, of all the indonesion flavours were Igrew up with.

 

Describe your culinary style…

My cooking style is to uselocal product because we have a wide ranges of greatproducts and flavors from all around the world. Further is the cooking stylequiet complex because i believe a dish have to be exitinguntil the last bite.

 

What do you think makes a restaurant successful?

The mix of quality food and drinks in a relaxed and outgoingenvironment. I believe that restaurant guest don’t want to sit in a restaurant were they are afraid to make noises or the laugh loud. It has to be more fun but with still a correct service. If you understand what i mean…

 

What are your most indispensable ingredients?

Fish and shellfish out of the north sea and herbs, fruits and flowers out of the dunes. These products make the kitchen of Pure C unique!

 

What kind of experience do you aim to give guests at your restaurant?

As I sad before a fun and unique experience. Were we serve outstanding food and drinks. The guest have to feel home and relaxed!

 

What would you say has been the most memorable moment in your culinary career so far?

I feel very humble and honored to be invited atIkarus restaurant to be in a list of all chefs that I look up to.But also to do speeches andinspire people and young chefs. It is a strange feeling to do these things atmy age.

 

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

I feel blessed that I had a lot of chances on a young age andof course I made and still make mistakes but the most important thing is to learn from it. One thing that I dodifferent now is thatI changed the way of running thekitchen. When I just started I did it on adominant way with putting a lot ofpressure on the team. Now I try to coach more and do it together with the teaminstead of alone and the rest have to follow…

 

What’s next for you/Whats projects do you have lined up?

We are in Pure C very busy with finishing the new interior tooptimize the experience.But now first, a personalchallenge is that I will run my first marathon the 16 of October in Amsterdam.

 

What is your guilty pleasure?

To eat a really good dame blanche from time to time.

 

What restaurant is currently at the top of your list to dine at?

Next culinary trip will go to New York and I am looking forward to Brooklyn Fare but also tostreet food, juice bars etc. Everything that the city has to offeron different levels and experiences.

 

Find out more about Syrco’s work here 

Photography by Helge Kirchberger Photography / Red BullHangar-7