With more than 12 years under his belt working in kitchens and fulfilling his lifelong passion, ARIE PRABOWO has taken up the covetable position of Resident Head Chef on Orpheus, an island lodge in the heart of the Great Barrier Reef.
Starting the role in October 2011, PRABOWO leads a small yet skilled team who deliver an innovative daily-changing menu that changes with the seasons, offering choice to cater for every guest’s tastes and dietary requirements. With a maximum capacity of 34 guests at any given time, diners are guaranteed a bespoke epicurean adventure, with each meal showcasing regional flavours, tastes and PRABOWO’s impressive fusion skills.
“The island has taught me to utilise nature and what it has to offer. Using fresh native ingredients has been a challenge, but allows me to give my guests the ultimate palate experience while remaining true to the region,” says PRABOWO.
Born in Java Indonesia, PRABOWO moved to Australia to study Commerce at Monash University in 2001. It was during this time, he started working at Megumi a Japanese restaurant in Frankston part-time to support his study. Here, his newly discovered passion for food and cooking was ignited and he quickly worked his way up from Kitchen Hand to Chef, and later Tempura Chef.