Here at ESA, we don’t see tradition as a boundary but as a launchpad for
curious chefs and hospitality masters to redefine it. Our goal is for everyone
to grow into the best version of themselves—in every sense—through routine
training sessions, wine classes, and a balanced 5-day workweek.
Born and raised in Jakarta, the journey began helping his parents run a humble food stall. At just 14 years old, he started his culinary journey in a traditional market on the outskirts of Jakarta, a path few chefs have taken.
Growing up in a home rich in culture, with a Chinese mother from Bandung and an Ambonese father, Chef Aditya’s love for flavors grew. This foundation, combined with years spent working in some of the world’s best kitchens like Room4Dessert and Mozaic in Ubud, Daniel Boulud in Singapore, and Relæ in Copenhagen, shaped his own approach to cooking.
Without formal Indonesian culinary training or strict ties to tradition, Chef Aditya takes a fresh look at Indonesian cuisine. Inspired by the creativity of everyday households and Jakarta’s fast-paced energy, his dishes are both authentic and forward-thinking.
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Restaurant Director
Jessica Eveline
Jessica began her journey over a decade ago in the kitchen of Potato Head and rose to become the General Manager of its Jakarta operations for 11 years. Educated at Le Cordon Bleu, she returned to Jakarta to managed project like Three Buns and eventually oversee all Potato Head Family operations in the capital.
