Marriott Bonvoy’s annual programme, now in its third year, Loka Rasa 2025 serves as a gateway to Indonesia’s culinary treasures, where heritage recipes are presented in all their splendour with refined presentation. This year-long campaign highlights 11 handpicked dishes from across the archipelago, each thoughtfully crafted by select chefs from Marriott properties in Indonesia.
Among them is Executive Chef Toni Azhari, who leads the kitchens of Lampung Marriott Resort & Spa, including the beachside Way Manom and all-day dining Hara at The Hurun. The Sumatran-born chef is known for his creations that marry Indonesian flavours with modern techniques.
In this feature, Chef Toni Azhari shares his take on Lampung’s emerging cuisine, his creations for Loka Rasa 2025, and his dream menu for future editions.
Could you share the moment you realised you wanted to pursue a professional career in the culinary world?
The pivotal, undeniable moment that led me to the culinary world wasn’t in a gleaming restaurant but my childhood home. As a child, I was always present in the kitchen, deeply drawn to watching my mom, grandmom, and the elders prepare meals for family cookouts and events, even sneaking tastes of the ingredients right off the counter. They possessed true culinary magic, transforming simple ingredients into a feast through a process fueled by love and story. I realised food was a powerful force to unite people.
That fascination crystallised into a professional vision when I first worked in a hotel kitchen. I witnessed firsthand food’s profound power to unite people and create genuine happiness on a grand scale. Crafting a dish brought deep, immediate satisfaction, knowing I was connecting people to a culture and a moment, just like my family did for me. I became convinced that the culinary arts are my life’s true calling, offering the most meaningful path to contribute my passion to the luxury hospitality industry.
What makes your current kitchen at Lampung Marriott stand out from the other places you’ve worked in?
The working environment here is quite different from my previous roles. In Lampung, we are fortunate to receive incredibly fresh raw ingredients, especially seafood, as we source them directly from the local farming areas near the resort. Naturally, the freshness of these ingredients is a significant advantage in maintaining the quality of our dishes.
At Lampung Marriott, you bring the region’s culinary heritage to a refined, international stage. Do you see yourself continuing to weave Lampung’s identity into your future creations?
I am deeply inspired by the rich culinary heritage of Sumatra and am eager to continually develop it within my future creations. I believe that combining these rich local culinary traditions with international techniques can create something truly unique and appealing. Lampung’s culinary identity is an endless source of inspiration for serving authentic and memorable dishes.
Lampung is now gaining well-deserved recognition for its natural beauty and cuisine. If Lampung dishes were to earn the same fame as other regional cuisines, which one do you believe truly deserves the spotlight?
Lampung’s cuisine is a hidden gem that deserves more attention, and one of its most iconic dishes is Seruit. This dish perfectly blends savoury grilled fish, bold and spicy sambal terasi (chilli and shrimp paste), and fresh vegetables, beautifully showcasing a rich cultural legacy. Seruit is more than just a meal; it symbolises community and tradition, often served during family gatherings and cultural events. Other notable dishes include Gulai Taboh, a delicious coconut milk-based stew. Then there is tempoyak, a fermented durian condiment that adds a unique touch to many dishes, and Geguduh, a delightful traditional cake made from mashed bananas.
What valuable lessons have you carried throughout your career from The St. Regis Jakarta and Keraton at The Plaza to Ferrari World Abu Dhabi and Four Seasons Macau?
Throughout my career, especially working with prestigious brands like The St. Regis Jakarta and Four Seasons Macau, I’ve learned that passion, dedication, and a commitment to excellence are essential in the luxury hospitality industry. These experiences have taught me the importance of attention to detail, strong communication skills, effective leadership, and the ability to adapt quickly to the highest quality standards.
Why did you choose Ayam Garang Asam and Tongseng Kambing as your featured dishes for Loka Rasa 2025?
I selected Ayam Garang Asem (Sour and Spicy Chicken) and Tongseng Kambing (Goat Stew) as signature dishes for Loka Rasa 2025 because both are authentic representations of Indonesian cuisine, rich in flavour and tradition. Ayam Garang Asem, with its blend of sour, spicy, and savoury notes, beautifully reflects the uniqueness of Central Javanese cuisine, while Tongseng Kambing offers a distinctive and delicious combination of spices and coconut milk. Both dishes were strategically chosen to showcase the diversity of Indonesia’s local culinary heritage.
What would you like guests to feel or take away when savouring their meal from Loka Rasa 2025?
Through the dishes we present, I want our guests to feel like they are embarking on an authentic and profound culinary journey into the heart of Indonesian culture. I hope that they not only enjoy the exquisite flavours of the dishes but also sense and understand the story and tradition hidden behind every serving.
If you were to curate your own Loka Rasa menu next year, which Lampung dishes would you highlight, and what stories would you want them to tell?
If I were given the honour of curating the Loka Rasa menu next year, my primary focus would be presenting Lampung’s unique, delicious, and authentic culinary identity. I would highlight several signature dishes that carry strong cultural stories and value, specifically: Seruit, Lampung’s iconic dish that combines the deliciousness of grilled fish with sambal terasi, tempoyak, and fresh young mango. The story behind Seruit reflects the communal and sharing tradition of the Lampung people. It’s more than just food; it symbolises how the community gathers and shares, highlighting the region’s delicious river fish.
Next, we would serve the comforting Gulai Taboh soup. This is a signature Lampung dish in a rich coconut milk broth with beans and vegetables. Gulai Taboh represents the culinary diversity of Lampung, which is influenced by Malay culture and the surrounding regions.
For a sweet offering, we would introduce Geguduh. This is a typical Lampung snack made from ripe bananas that are mashed and then fried. The story behind Geguduh centres on the premium quality of Lampung’s bananas and the tradition of the community enjoying light snacks together during gatherings.
Finally, we would include tempoyak, a unique condiment from fermented durian. Tempoyak emphasises the uniqueness and flavour of Lampung’s durian as a regional speciality. Its presence on our menu not only adds a bold flavour touch but also serves as a reminder of the tradition of sharing the bounty of local produce.
Through these four dishes, we would sell taste and provide a profound experience and cultural story to every guest.
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