Magani unites tradition with the new; reimagining the traditional batik shirt for the needs of our contemporary society. We combine Indonesia’s rich cultural heritage with the latest innovation in performance wear material to build the ultimate durable and comfortable shirt for the modern Indonesian man who is constantly on the move.
As we celebrate Indonesia’s heritage, we also celebrate the individuals who are unintimidated by the sweat and hard work required to defy challenges, push boundaries, and move Indonesia forward.
Meet the #MaganiMen who have inspired us that with grit and endurance, there are no limits to what you can achieve. #NOSWEATNOLIMIT
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#MaganiMen — R. Setyo, a chef and culinary professional whose journey began unexpectedly in the kitchen, grew through discipline, curiosity, and years of hands-on experience. From learning the fundamentals to leading kitchens with confidence, Setyo believes cooking is about consistency, respect for process, and staying grounded. Balancing long hours, creativity, and personal growth, he sees progress as something built quietly—one plate, one day at a time.
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Where did your culinary journey begin, and what moment made you truly fall in love with the kitchen?
My journey actually started without any intention of becoming a chef. Growing up, my family hoped I would pursue a more conventional profession, like engineering. Because of that, I studied science in high school and applied to several public universities after graduating. Unfortunately, none of those attempts worked out.
At that point, I started thinking practically — what kind of education would allow me to work and build a future within five years? That led me to hospitality school around 1996–1999. I entered the hotel world with very little understanding of what working in a kitchen really meant. My mindset was simple: get in, finish school, and start working.
During my first training, we were exposed to all departments — rooms, food and beverage, and management. Unexpectedly, I felt comfortable in the kitchen. Over time, that comfort turned into interest, and interest slowly became love. Looking back, I realize that as a child I had already been involved in small kitchen tasks like peeling onions and helping with preparation. Those simple experiences stayed with me. I studied at one of the hospitality schools in Yogyakarta.
In three words, how would you describe your identity as a chef?
Humorous, creative, and humble.
What life values or work principles do you carry with you into the kitchen every day?
The main values I carry are responsibility, integrity, and honesty. These principles apply both in my professional life and personal life — the only difference is knowing the right boundaries.
For me, integrity is especially important. A professional kitchen is structured and disciplined, and those standards should be maintained at all times. Even at home, I apply professional habits such as proper preparation, hygiene, storage, and FIFO (first in, first out). I also share these simple practices with my household helper, like preparing spice pastes that can be frozen or organizing ingredients properly in the refrigerator.
What is the simplest yet most meaningful moment you’ve ever experienced in the kitchen?
For me, it is togetherness. Working as a team, sharing energy, and moving in the same direction during service. Of course, receiving compliments and seeing plates come back empty is always satisfying.
One of the most emotional moments was when I introduced Indonesian cuisine overseas, cooking together with Chef Degan during a European promotion. Seeing international guests genuinely happy and touched by Indonesian flavors made me realize how powerful food can be in delivering emotion and culture.
Who has been the most influential mentor in your career?
Chef Degan was one of my most important mentors. He was my Executive Chef when I was still a junior in Bintan. What I admired most about him was his discipline and his hands-on approach. He always guided us clearly, from A to Z, and made sure we truly understood what we were doing. That experience shaped the way I work and mentor others today.
You are known for highlighting Indonesian local ingredients. What philosophy guides you when choosing and processing Nusantara ingredients?
Indonesia is incredibly rich in ingredients and cultural influences — from Arab, Indian, Chinese, to European. What truly sets Indonesian cuisine apart is our use of spices. From Sabang to Merauke, the variety is extraordinary. When it comes to authenticity, I believe it is complex. Dishes like semur, for example, exist in many regions with different interpretations. So rather than debating what is “most authentic,” I focus on making food that tastes good, respects its roots, and reflects the geography and culture behind it.
You have written Indonesian Modern Food and Indonesian Inspiring Foods. What is the story behind these books?
About ten years ago, after returning to Indonesia, I realized that Indonesian food was often underestimated, especially in presentation. I wanted to show that Indonesian cuisine could be elevated visually while still respecting its original flavors.
The idea developed into a semi–fine dining concept, similar to tasting menus. Later, Gramedia approached me to collaborate on a book. They wanted to reach beginners — students, young families, and home cooks. So I created recipes using ingredients that are easy to find in local markets, combined with modern techniques and presentation, but still simple and approachable.
Which dish are you most proud of, and why?
I am most proud of Indonesian dishes, especially those from regions where I was born or where I’ve spent time working. Rather than focusing on one signature dish, I really enjoy introducing regional food to different audiences, because every region in Indonesia has its own story and character.
One example is Mi Ongklok from Wonosobo, my hometown. It’s a very simple dish, but also very unique. Traditionally, it’s a boiled noodle dish with cabbage, chives, and a thick, starchy gravy called loh. When I reinterpret it, I don’t try to change the flavor or its identity. I usually adjust the cooking method or presentation, so it feels more modern and refined, but the taste and soul remain the same. People still recognize it as Mi Ongklok.
Another example is Sate Ambal, which comes from Central Java. What makes it special is the sauce — it’s lighter in texture, slightly yellowish, and very aromatic, different from other satay styles in Indonesia. In some of my interpretations, I transform the satay into a chicken mousse, but I keep all the original spices and aromas intact. So even though the form is different, the memory and flavor stay familiar.
For me, that’s the most important part of cooking Indonesian food — no matter how modern the technique or presentation is, the roots must be strong. Once you lose the roots, you lose the story.
How do you keep your creativity alive amid the intensity of kitchen life?
I stay connected — not only with chefs, but also with people outside the culinary industry. I observe, read, research, and engage with audiences through pop-ups in different cities. Social media can be helpful, but it should not replace learning the fundamentals. Creativity needs curiosity, discipline, and continuous learning.
From all the kitchens you’ve worked in, what lesson has stayed with you the most?
Every place taught me something different. At Four Seasons, I learned the importance of strong training systems. At Banyan Tree Bintan, being on a remote island taught me independence and adaptability. In China, I had to overcome language barriers. In Europe, multitasking was essential due to limited staff. In Dubai, working with multicultural teams broadened my perspective. Overall, the biggest lesson is adaptability without compromising standards.
What was your experience working behind the scenes at MasterChef Indonesia?
Working behind the scenes was actually very similar to hotel kitchens. My role involved sourcing ingredients, coordinating with vendors, developing menus, and managing the pantry. The main challenge was time — the taping process can be extremely long and involves many teams beyond the kitchen, such as creative, technical, and production crews.
What experience at Raffles Jakarta shaped you the most as a leader?
One of my proudest moments was hosting a Brand Standard training for Raffles Asia-Pacific leaders. Over three days, we introduced Indonesian cuisine to top executives from the region, and the response was overwhelmingly positive. It reaffirmed my belief that Indonesian food belongs on a global stage.
What does becoming a Brand Ambassador for Crown Horeca and Fotec Indosteel mean to you?
A chef today is not only someone who cooks, but also someone who communicates, educates, and builds trust. This role allows me to contribute beyond the hotel environment — through demos, education, and collaboration with brands. It also gives me space to rebalance life, spend more time with family, and grow Nusadrasa. I’m at a phase where quality of life matters just as much as career growth.
Can you share the vision behind Nusadrasa Dapur Nusantara?
Nusadrasa was born from a very simple and personal idea that I shared with my wife. At the beginning, we didn’t talk about concepts or big plans. We just wanted to create a place that serves Indonesian food in a warm, honest, home-style way — a place where people can come, eat comfortably, and feel at ease.
The name Nusadrasa comes from two words: Nusa, taken from Nusantara, and Sadrasa, which means the six tastes of life. For us, those six tastes — salty, sour, sweet, bitter, astringent, and spicy — represent not only flavors, but also emotions and experiences in life. Just like life, Indonesian food is never one-dimensional. It’s layered, balanced, and full of contrasts.
Before Nusadrasa, I had experience running a coffee shop for several years, but without food. From there, my wife and I felt that food would allow us to express ourselves more deeply. We wanted Nusadrasa to feel approachable, not intimidating — a place where Indonesian food feels familiar, yet thoughtfully prepared.
One important design choice was the long, open kitchen. This was very intentional. We want guests to see the cooking process, understand how their food is prepared, and feel confident about hygiene and quality. At the same time, it creates interaction — guests can see our team at work, and our team can feel the presence of the guests. There’s a sense of connection and transparency.
More than just serving food, Nusadrasa is about hospitality. We want our team to build genuine relationships with guests, not just take orders and serve plates. We believe that food tastes better when it’s served with care and sincerity.
For me, Nusadrasa is also a way to bring professional kitchen values into a more casual, everyday setting — good preparation, proper storage, consistency, and respect for ingredients — but without losing the warmth of a home-cooked meal. It’s a space where Indonesian food is celebrated in its most honest form, and where people can feel welcomed, seen, and comfortable.
What advice would you give to young people who dream of working in the culinary industry?
My advice for young people who want to build a career in the culinary industry is to be patient and consistent. This is not an industry where results come instantly. Many young people today want to move fast, and that’s understandable, but in the kitchen, growth takes time.
Don’t focus only on money in the beginning. Instead, focus on the process — learning the basics, understanding techniques, building discipline, and developing your character. Money will eventually follow if the process is right.
Attitude is extremely important in this industry. The culinary world is very solid, and news spreads very quickly. If you have a bad attitude, people will remember. But if you are respectful, humble, willing to learn, and able to work as part of a team, that will also be remembered. Respect the craft and respect the people around you, whether they are senior chefs, teammates, or kitchen staff. Stay humble, stay curious, and never stop learning. Over time, all of those small efforts will add up, and the results will come naturally.
How do you see the role of Indonesian chefs on the international stage?
I believe Indonesian chefs play a very important role in introducing our cuisine on the international stage, but this responsibility doesn’t belong to chefs alone. It’s actually a shared effort. Everyone involved in the food ecosystem has a role to play — chefs, business owners, producers, food entrepreneurs, food bloggers, media, and even the government.
If we look at countries like Korea, Japan, or Vietnam, their food became globally accepted not only because of taste, but because it was introduced together with culture. For example, Korean cuisine spread strongly through K-pop and Korean dramas. Food became part of a larger cultural story. That’s one of the challenges for Indonesian cuisine — how we can make our food more visible by connecting it with our culture, lifestyle, and identity.
One effective way to do this is through gastrodiplomacy. Gastrodiplomacy is a form of public diplomacy that uses food as a tool to promote cultural identity, improve national image, and build relationships between countries. Through food, people can understand a culture without needing language.
As chefs, whenever we work abroad or participate in international events, we can always “slip in” Indonesian culture through our food — whether it’s on a buffet, an à la carte menu, or a special tasting menu. Even a small presence can create curiosity and awareness.
I’m happy to see that in Indonesia, there are now initiatives and teams focused on culture and food promotion. This shows that Indonesian cuisine is starting to be seen not just as food, but as part of our national identity. As chefs, we are like artists — and being able to present Indonesian food to the world is something we should be proud of and responsible for at the same time.
In three words, how would you describe Indonesian cuisine?
Spiced, inviting, and delicious.
What does Magani represent to you?
Magani represents comfort and practicality. The fabric is breathable, easy to wear, and stylish for daily activities — simple, functional, and thoughtfully designed, much like good food.