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24 Feb 2026
6 Min Read
The Taylor's Team (Communication Team)
Many know Chef Yuda Bustara as the winner of The Maverick Academy, a competition among chefs across Southeast Asia that blends culinary mastery and entrepreneurship. Yuda is also a familiar face on Asian Food Network, as the host of Urban Chef Indonesia, Urban Cook and Home Cooked: Indonesia – seeing this as an opportunity to introduce Indonesian food globally.
In his recipes, he leans into modern Asian interpretations that cater to diverse tastes while preserving authenticity. Local ingredients remain central to his cooking, though they present challenges as ingredients such as palm sugar are difficult to source internationally, requiring collaboration with governments and tourism boards to promote and export them. Still, Yuda sees this as part of the larger journey to elevate Indonesian cuisine.
Growing up in Jakarta, Indonesia, the kitchen was his playground long before it became his profession. He began cooking at a young age, driven by curiosity. At that time, the chefs he admired were mostly celebrity figures, such as Jamie Oliver and Gordon Ramsay. “What wasn’t clear back then was how they got there,” Yuda recalls. “Was it enough to just work in a restaurant? Was there a school you could go to? The pathway was not obvious.”
While researching culinary education options, he came across Taylor’s University in neighbouring country, Malaysia. Known for its academic reputation and given its close proximity to home, he started his professional journey as a culinary student at Taylor’s Culinary Institute. The next three years proved to be formative. “I had an amazing time there. There were long days of classes in the kitchen, but also nights spent cooking with friends, sharing ideas, and bonding over a shared passion.” Yuda recalls. Taylor’s diverse academics, some of whom were French lecturers, exposed him to classical French cuisine and techniques.
Among all his subjects, food science stood out as his favourite. Under the guidance of lecturers, Yuda learned to truly understand what elevates a dish beyond sustenance into experience. Combined with rigorous restaurant practical classes under Pn Siti Ismail, Head of Academic Operations at Taylor's Culinary Institute, it helped define his approach as a chef.
Chef Yuda Bustara (top row, left) with friends during a pastry class at Taylor’s.
He secured a six-month placement at one of Malaysia’s premier fine dining establishments at that time. He also trained at a 5-star hotel situated at the heart of Jalan Bukit Bintang, Kuala Lumpur, rotating across the F&B, kitchen, front office, and housekeeping departments, gaining invaluable exposure to high-pressure, professional hospitality environments.
“What stood out most was how seamlessly theory translated into practice,” Yuda shares. “What we learned in our classes was exactly what we did in real life. The techniques, discipline, and standards were the same,” he continued.
With Taylor’s support, he secured his first role as a Chef de Partie at a luxury resort in Melbourne, Australia. In this role, he led a dedicated station, such as grill or sauces, and ensured all orders were prepared efficiently and on time.
He then ventured into television back in his home country, hosting cooking shows and a cooking competition, Iron Chef Indonesia. His visibility grew, leading to appearances on culinary showcases, ambassadorship with various brands, becoming a culinary diplomat for Indonesia and securing his title as ‘Top Scholar’ at the inaugural The Maverick Academy.
That victory earned him the rare opportunity to be Michelin-starred Chef Alvin Leung’s protégé in his restaurant, LUMA, in Hong Kong. Yuda introduced a limited-edition tasting menu that combined his vision with LUMA’s innovative dining experiences, reinforcing his belief that culinary success today requires versatility. “Culinary is more than just cooking,” Yuda emphasises.
“You need to understand finance, management, and people. Those lessons trace back to Taylor’s. I’m very grateful for the strong foundation and simulation of real-world challenges, from managing food costs and stock shortages to problem-solving under pressure. It also taught me how to work with people, my team and customers alike,” he continued.
Chef Yuda with his mentor, Chef Alvin Leung, at 1881 Heritage Hong Kong for the Yuda Bustara Residency and Mastercard Collaboration press launch; an opportunity earned through his The Maverick Academy win.
Today, Yuda maintains close ties with Taylor’s alumni network, which includes collaborations with fellow alumni, some of whom are chefs at Asia’s top restaurants, such as Hans Christian in Jakarta. To aspiring chefs, Yuda reminds them to enjoy the journey. The profession is demanding, but the possibilities today are broader than ever.
Currently based in Bangkok, Thailand, Yuda continues to do what he loves most, travelling and cooking. His current signature dish, Roasted Tenderloin in Buah Keluak and Hong Kong Black Pepper Sauce, perfectly harmonises culture, flavour and innovation. Yuda expresses, “Looking ahead, I will be hosting more pop-up events - hopefully one in Malaysia – and to collaborate with brands internationally. Through these experiences, I hope to share my passion for cooking and the joy of Indonesian cuisine with the world, one plate at a time.”
