Ardika Dwitama

August, Jakarta

The Indonesian ‘Prince of Pastry’ fusing local ingredients with megacity sensibility

Celebrated for his globally inspired take on Indonesian ingredients, Ardika Dwitama's rise in Asia's culinary community is nothing short of remarkable.

Dwitama is head pastry chef at August in Jakarta, a restaurant intent on changing the dining landscape of the world's most populous city. He joined chef Hans Christian and restaurateur Budy Cahaydi for August's opening in November 2021, bringing his precise, imaginative approach to pastry to the relaxed fine-dining spot in Jakarta's central Sudirman district.

The chef's inventive, hyper-seasonal creations have already won him a slew of accolades, including Tatler's Best Pastry Chef Award 2025, as part of Tatler's Best-in-Class Awards for Indonesia. However, pastry wasn't always Dwitama's intended calling. In 2010, he studied at Le Cordon Bleu College of Culinary Arts in Sydney before going on to complete an international business management course at Le Cordon Bleu in Adelaide in 2012, with the intention of working in hospitality. Along the way, Dwitama discovered his passion lay in the kitchen, kickstarting his journey into pastry stardom.

After finding his feet in the culinary world, Dwitama went on to work with Australian TV chef Darren Purchese at his renowned Melbourne pastry studio, Burch & Purchese. Then, back in Indonesia in 2014, he formed part of the opening team at Will Goldfarb's beloved Ubud restaurant, Room 4 Dessert.

Now, at August, winner of the One To Watch Award, as part of Asia's 50 Best Restaurants 2023, Dwitama creates desserts that are modern, layered and heavily influenced by Indonesia's culture and environment. Instead of relying on refined sugar and imported ingredients, he readjusts the focus to natural sweetness, using honey and palm and coconut sugars in his dishes. Refined sugar is used in the same way as salt – in small amounts to emphasise the flavour of ingredients, not overpower.

You won't find Dwitama importing mangoes in April – everything has a seasonal slant at August. Depending on the time of year, diners might enjoy jasmine sencha with citrus and yoghurt, sourdough ice cream with mulberry and cashew, or sticky rice pudding with passionfruit granita, fermented pineapple jelly and thyme oil.

Heavily inspired by art, the global influences of Jakarta and the beauty of Indonesia's terroir, Dwitama's creativity and talent have won him the Asia's Best Pastry Chef Award, sponsored by Valrhona, as part of Asia's 50 Best Restaurants 2026.

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