Marriott Bonvoy’s ongoing Loka Rasa 2025 celebrates refined Indonesian cuisine, where authenticity meets artistry. Now in its third year, the campaign gathers chefs from Marriott’s Indonesian properties to present 11 handpicked local delicacies. Among them, Chef Simon Siswono, Director of Culinary at TA’AKTANA, a Luxury Collection Resort & Spa, Labuan Bajo, brings his finesse to Loka Rasa 2025.
With more than 15 years of culinary experience, the chef now leads TA’AKTANA’s diverse dining venues: from the East-meets-West flavours of Leros and Indonesia’s culinary heritage at Umasa, to robata-style Japanese dining at Taba. His journey spans kitchens across Bali and Seychelles, where he once worked with Michelin-starred Chef Akira Back at North Island, a Luxury Collection Resort, Seychelles.
In this interview, Chef Simon Siswono shares insights into his culinary path and his creations for Loka Rasa 2025.
Could you share how you first fell in love with the kitchen and decided to pursue a career as a chef?
To be honest, I didn’t fall in love with cooking straight away. In fact, I couldn’t cook at all until I entered hotel school. When it came to choosing my internship, I was still unsure of what path to take. Almost blindly, and with time running out, I chose the kitchen – a decision that would change my life.
Looking back, I realise the seeds had been planted much earlier. My father’s cooking always left a lasting impression on me. His passion and the way he brought people together through food inspired me, even if I didn’t recognise it at the time. What began in uncertainty has since grown into a deep love for both the craft of cooking and the culture it creates.
From Bali to Seychelles to Labuan Bajo, how have these diverse environments influenced your cooking style?
I am truly grateful to have worked under incredible chefs throughout my journey. They taught me to respect ingredients, honour local culture, and remain endlessly curious. These are principles I carry with me wherever I go.
Every place has its own rhythm and flavour. I always make it a point to explore the local cuisine, as food reveals how people live, what they value, and why. From the vibrant spices of Bali to the fresh simplicity of the Seychelles, and the deep-rooted traditions of Labuan Bajo, each destination has added a new layer to both my cooking and my story.
When you were working abroad in unfamiliar lands, did you find ways to incorporate Indonesian flair and tradition into your creations?
Absolutely. Wherever I go, I carry Indonesia with me. Guests are often curious about where I come from, and when they learn I’m Indonesian, their excitement is immediate. Many have visited before, and often they ask me to prepare something from home.
Sometimes it is as simple as adding sambal to a dish, other times it’s a full classic like nasi goreng. Each time I share a taste of Indonesia abroad, it becomes a moment of pride – a way to stay connected while offering a piece of home to the world.
TA’AKTANA is your current stage, what makes it distinct from your previous destinations?
At TA’AKTANA, we are proud to represent the spirit of an ultra-luxury hotel, but what truly defines us is our connection with the local community. We work closely with local fishers and farmers, sourcing the freshest ingredients while sharing knowledge and our international point of view. It is a two-way journey of learning and collaboration, and this spirit of partnership is what makes TA’AKTANA truly special.
You’ve mentioned that sustainability, heritage preservation, and innovation are at the heart of your culinary philosophy. How do you strike a balance between these three, particularly when preserving tradition while introducing innovation?
For me, preserving tradition is itself a form of innovation. Innovation doesn’t always about newest technology; it can also mean rediscovering old techniques and recognising their value today. The wisdom of the past often provides the clearest guidance for shaping a more meaningful future.
For Sustainability at TA’AKTANA, it goes beyond simply reducing waste; we embrace a holistic approach that includes environment, culture, and people. This means supporting local communities, honouring cultural heritage, and building systems that can last. Striking that balance is not always easy, but it is what gives our culinary journey its purpose.
Why did you choose Sate Padang and Soto Banjar as your featured dishes for Loka Rasa 2025?
Padang cuisine is a beloved comfort food across Indonesia, and I believe Sate Padang is one that still deserves greater recognition. That is precisely why I wanted to highlight it in Loka Rasa 2025 – especially with beef tongue, an ingredient less commonly used, but one that is rich, flavourful, and worthy of greater appreciation. To complement it, we serve sala lauak, a traditional Padang snack prepared from a recipe generously shared by one of our team members from Padang.
Soto Banjar carries a similar spirit. Originally from South Kalimantan, the dish left a lasting impression on me during my visits to Banjarmasin. Fresh, clean, and deeply comforting, it embodies the warmth and authenticity I want to share with guests at Loka Rasa 2025.
Could you share the story behind your interpretation of these dishes for Loka Rasa 2025? Did you incorporate unique touches?
My approach for Loka Rasa 2025 is to elevate these beloved Indonesian comfort foods while keeping their soul intact. With Sate Padang, using beef tongue lends the dish an unexpected refinement, while sala lauak adds cultural depth through our Padang colleague’s treasured family recipe.
For Soto Banjar, I focus on preserving its freshness and comforting qualities, but present it with a touch of modern finesse. The goal is to offer guests a taste that feels both authentic and delightfully surprising.
Indonesian cuisine is celebrated for its comforting and hearty flavours. After years in fine dining, what remains your ultimate comfort food?
Being from Malang, East Java, street food from home will always be my comfort. Fried tempeh menjes (fermented tempeh or tofu dreg), a warm bowl of bakso, and classic Indonesian home-style dishes are simple yet soulful and characterful. These are the flavours I grew up with, and no matter how far I’ve gone in fine dining, they remain my truest source of comfort.
If you could only cook with three ingredients for the rest of your life, what would they be?
If I had to simplify, I’d choose protein, carbohydrates, and salt. With just those three, you can survive, thrive, and still create something delicious. Salt brings flavour to life, protein provides substance, and carbohydrates – they make people happy. In the end, simplicity can be the greatest luxury.
Lastly, what do you hope guests will feel and take away when they savour dishes at Loka Rasa 2025?
I want guests to leave feeling surprised, comforted, and inspired – perhaps discovering something new or reconnecting with something familiar in an unexpected way. If they walk away saying, “I didn’t expect that, but I loved it,” then I know we have succeeded.
Above all, I hope it sparks curiosity to visit Labuan Bajo and experience TA’AKTANA. Through our specialty Indonesian restaurant, Umasa, we offer more than cuisine; We share stories, flavours, and cultural experiences that linger far beyond the plate.
Discover more about TA’AKTANA here