{"id":7958,"date":"2018-09-04T11:49:00","date_gmt":"2018-09-04T08:49:00","guid":{"rendered":"http:\/\/chefs-summit.com\/?page_id=7958"},"modified":"2018-10-08T12:59:19","modified_gmt":"2018-10-08T09:59:19","slug":"ragil-imam-wibowo","status":"publish","type":"page","link":"https:\/\/chefs-summit.com\/en\/our-speakers\/ragil-imam-wibowo\/","title":{"rendered":"Ragil Imam Wibowo"},"content":{"rendered":"<section  class=\"fw-main-row  \"  >\n\t<div class=\"fw-main-row-bg\" style=\" \" ><\/div>\n\t<div class=\"fw-main-row-overlay has-color\" ><\/div>\n\t<div style=\"\" class=\"fw-container-fluid no-gutter\">\n\t\t<div class=\"fw-row\">\n\t<div class=\"fw-col-xs-12 \" >\n\t<div class=\"speaker-2018-full\" data-more=\"more\">\n    <h1>Ragil Imam Wibowo<\/h1>\n\t<h2><\/h2>    <div class=\"row\">\n        <div class=\"image\"><img decoding=\"async\" src=\"https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Ragil-150x150.png\" srcset=\"https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Ragil.png 500w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Ragil-150x150.png 150w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Ragil-480x480.png 480w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Ragil-300x300.png 300w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Ragil-400x400.png 400w\" alt=\"Ragil Imam Wibowo\" class=\"nolazy\"><\/div>\n        <div class=\"illustration\">\n            <div class=\"illustration-photo\" style=\"background-image: url(https:\/\/chefs-summit.com\/wp-content\/uploads\/2018\/08\/Snapseed_1-1200x678.png)\"><\/div>        <\/div>\n    <\/div>\n\n    <div class=\"row\">\n        <div class=\"about\">\n            <p><strong>Ragil Imam Wibowo<\/strong><\/p><p><strong>Indonesia, Jakarta<\/strong><\/p><p>Owner and chef of&nbsp;<a href=\"http:\/\/nusagastronomy.com\/\"><strong>NUSA<\/strong><\/a><\/p><p><strong>Awards:<\/strong><\/p><ul><li>Named Chef of the Year in the nomination \u00abBest food in Jakarta\u00bb.<\/li><\/ul>        <\/div>\n        <div class=\"description\">\n\t                        <div class=\"topic\">\u00abCreative features of Indonesian cuisine. The history of tempe (fermented soybeans) that conquer the world\u00bb<\/div>\n\t                    <div class=\"description-content\">\n\t            <p>After graduating from National Hospitality Institute Bandung, Ragil became a part of Grand Hyatt team for over 8 years.<\/p><p>In 2005, he decided to leave Hyatt and focus on launching his own restaurant.<\/p><p>With almost 20 years\u2019 experience, 10 restaurants, such as &nbsp;<strong><a href=\"http:\/\/nusagastronomy.com\/\">Nusa Indonesian Gastronomy<\/a><\/strong>,&nbsp;<strong><a href=\"https:\/\/www.facebook.com\/WarungPasta\/\">Warung pasta<\/a><\/strong>,&nbsp;<strong><a href=\"https:\/\/www.facebook.com\/locarasa\/\">Locarasa coffee and gelato<\/a><\/strong>,&nbsp;<strong><a href=\"http:\/\/dixiejogja.com\/\">Dixie Easy dining<\/a><\/strong>,&nbsp;<strong><a href=\"http:\/\/www.segarraancol.com\/\">Segarra Beach Club<\/a><\/strong>,<br \/><strong><a href=\"https:\/\/www.facebook.com\/locarasa\/posts\/now-open-locarasa-seafood-ikan-bakar-nusantara-jlkartini-no59-kejaksan0231-88016\/2084758191846093\/\">Locarasa seafood<\/a><\/strong>,&nbsp;<a href=\"https:\/\/www.facebook.com\/locarasa\/posts\/now-open-locarasa-sate-nusantara-jlcikapayang-no03-ph022-20547825bandung-locaras\/2086822794972966\/\"><strong>Locarasa sate<\/strong><\/a>,&nbsp;<strong><a href=\"https:\/\/www.facebook.com\/piknikajayuk\/\">Piknik<\/a><\/strong>, 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.<\/p><p>Ragil believes Indonesian cuisine has a potential to adapt to modern culinary techniques while maintaining its unique identity.<\/p><p>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.<\/p><p>Experts of &nbsp;\u00abJakarta\u2019s &nbsp;Best Eats Awards\u00bb named Ragil Chef of the Year.<\/p><p>&nbsp;<\/p><p>&nbsp;<\/p><p>&nbsp;<\/p>            <\/div>\n\n\t        \n            <a href=\"https:\/\/chefs-summit.com\/en\/#speakers\" class=\"back\">Back to overview<\/a>\n        <\/div>\n    <\/div>\n<\/div><\/div>\n<\/div>\n\n\t<\/div>\n<\/section>\n\n\n","protected":false},"excerpt":{"rendered":"<p>Ragil Imam Wibowo Ragil Imam WibowoIndonesia, JakartaOwner and chef of&nbsp;NUSAAwards:Named Chef of the Year in the nomination \u00abBest food in Jakarta\u00bb. \u00abCreative features of Indonesian cuisine. The history of tempe &#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":8033,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-7958","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/7958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/comments?post=7958"}],"version-history":[{"count":0,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/7958\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/8033"}],"wp:attachment":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/media?parent=7958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}