Ragil Imam Wibowo

Ragil Imam Wibowo

Ragil Imam Wibowo

Indonesia, Jakarta

Owner and chef of NUSA


  • Named Chef of the Year in the nomination «Best food in Jakarta».
«Creative features of Indonesian cuisine. The history of tempe (fermented soybeans) that conquer the world»

After graduating from National Hospitality Institute Bandung, Ragil became a part of Grand Hyatt team for over 8 years.

In 2005, he decided to leave Hyatt and focus on launching his own restaurant.

With almost 20 years’ experience, 10 restaurants, such as  Nusa Indonesian GastronomyWarung pastaLocarasa coffee and gelatoDixie Easy diningSegarra Beach Club,
Locarasa seafoodLocarasa satePiknik, and several TV shows, Ragil wants to apply all his skills and knowledge to develop the level of Indonesian cuisine and enhance its culinary techniques.

Ragil believes Indonesian cuisine has a potential to adapt to modern culinary techniques while maintaining its unique identity.

The Chef continuously travels across Indonesia in search of rare ingredients and forgotten recipes with the aim of preserving the culinary heritage and turn these recipes into state-of-the-art masterpieces.

Experts of  «Jakarta’s  Best Eats Awards» named Ragil Chef of the Year.




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