‘I Like to Keep My Cooking Simple, Fresh, Genuine And Authentic’

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William Di Nardo is the executive chef at Ocha & Bella, one of the hippest eateries in Central Jakarta. The restaurant, featuring dishes from Japan and Italy, opened its doors to the public in March of last year. Milan-born chef Di Nardo is full of passion for cooking and believes that the authenticity of a dish is the key.

Di Nardo sees cooking as an opportunity to introduce people to Italian cuisine. Having worked at places such as the IIssimo Italian restaurant at the JIA Shanghai Boutique Hotel in China, Di Nardo is widely known for his frenetic obsession with using only fresh, seasonal ingredients. And in keeping with authenticity, Di Nardo cooks his pizza in an Italian made wood-burning oven.

How would you describe Italian food?

It is Mediterranean, and the ingredients are based on seasonality and tradition. We follow traditional taste and flavor, although there have been new dishes and innovations.

Do you adapt your Italian cooking to suit local taste?

I follow the real authentic Italian flavor. However, I try to look at what people like or do not like here and select dishes accordingly — but it does not mean that I adapt or change the basic flavor. I like to educate people on new tastes, and let them know what we do in our country.

How did you become a chef?

I’ve had a lot of passion for cooking since I was young. I liked cooking with my mother, although she did not like to cook! Then, when I was teenager, I attended a culinary school in Genova and started working in restaurants. I like the experiences, and the idea of becoming a chef developed since then.

What gives you the greatest satisfaction as a chef?

When I see the plate go back from the table to the dishwasher clean. And after a busy night, when people ask for the chef so they can give compliments.

What is so special about your Italian cooking?

I like to keep my cooking as traditional as I can. It is simple, fresh, genuine and authentic. I also try to use Italian products as much as possible, though it is not always easy to use imported ingredients here in Indonesia.

Have you ever considered opening your own restaurant?

It is not easy, and you need a lot of people behind it. But I don’t think there would be much difference because I always do my work with passion.

What brought you from Shanghai to Jakarta?

Coming to Indonesia meant that I had to start all over again. I needed to understand what people liked and didn’t like. I think Indonesians are not open to foreign food, while people in Shanghai understand imported cuisine a bit more. I’m not saying we are left behind, but somehow I think Jakarta still needs to broaden its food and beverage businesses to give people more opportunity to experience international cooking.

What do you think about Indonesian food?

I like it because I like spicy food, when I am in the mood. Sometimes I crave Padang food, and may sweat while eating! I like to try new things, and Indonesian food is something new to discover — there are so many varieties. But I cannot eat rice everyday, just as I cannot eat pasta everyday like many Italians do.

What is your overall impression of Jakarta?

So far I feel good. When I was in Shanghai people told me about the negative sides of Jakarta, like its severe traffic. But I wanted to find new experiences and a new culture, and Jakarta is not as bad as I imagined. I enjoy the warm weather, and haven’t dealt with traffic that much. And it’s not a boring place, since there are a lot of choices of where to have a beer or go clubbing.

William Di Nardo spoke to Raisa Premiera.

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